CAPTAINS GALA
APPETIZERS
Oysters Rockefeller on the Half Shell
stuffed with Spinach seasonings
Garlic and Herb Sauteed Shrimp
on Saffron Rice drizzled with Pink Grapefruit Vinigrette
Grilled Vegetables and Beef Prosciutto
with Green Tomato Sauce
Fresh Fruit Cocktail
with Orange Blossom Honey
SOUP AND SALADS
Wild Forest Mushroom Soup
swirled with White Truffle Oil
Chilled Tomato Consomme
with Baby Vegetables
Garden Fresh Salad
served with Tomato Chips and Balsamic Dressing
Californian Mixed Salad Leaves
served with Crispy Smoked Duck Strips and Toasted Pine Nuts
MAIN COURSE
RiceBaked Lobster Tail
served in the shell with Lemon Butter, young Green Beans, and Oven-baked
Veal Roasted with Shallots, Fennel and Vin Santo
on Chive Mashed Potatoes, sautéed Spinach and Pine Nuts
Sesame Seared Tuna Loin
seared rare with Sticky Rice, Stir-fried Vegetables, and Wasabi Cream Dressing
Grilled Venison Medallions in Stilton and Red Currant Jus
with Roasted Turned Potatoes and sautéed Baby Cabbage
Fettuccine with Parmesan Crusted Chicken
Chicken encrusted in Parmesan Cheese, with Sweet Peppers and Mushrooms in Cheddar Cheese Sauce
LIGHTER FARE
Roasted Cornish Game Hen
Grilled Grain-fed Sirloin Steak
Oven Baked Fillet of Salmon
all of the above are served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato
VEGETARIAN SELECTIONS
Eggplant Parmigiana
Blue Cheese and Asparagus Risotto
served with Celery and Roasted Walnut Loaf
DESSERTS
Amaretto Cheesecake
served with Raspberry Sauce
Cherries Jubilee
served with Vanilla Ice Cream, Flambeed by your Head Server in the Dining Room
Warm Chocolate Lava Cake
with a double Chocolate Sauce
Lingonberry Cheese Pudding
served over Cheesecake Brownie and Lingonberry Compote
Ice Cream Sundae
Served with Mango Ice Cream, with a Coconut Macaroon and Coconut Rum Cream