Captain's Gala Farewell Dinner

CRYSTAL SYMPHONYSATURDAY, NOVEMBER 8,1997"GOLDEN PANAMA" CRUISEAT SEA, EN ROUTE TO NEW ORLEANS, LOUISIANAMaitre d'Hotel Josef Widmar Executive Chef Jurgen Klocker?- -.7 APTAIN'S GALA DINNERON BEHALF OF THE OFFICERS, STAFF, AND CREW OF CRYSTAL SYMPHONY,I WOULD LIKE TO BID ALL GUESTS LEAVING US IN NEW ORLEANS"PA GJENSYN," "Au REVOIR," BUT NOT "GOOD-BYE."I SINCERELY HOPE YOU HAVE ENJOYED YOUR STAY ON BOARD WITH US,AND THAT WE SHALL BE SHIPMATES AGAIN IN THE VERY NEAR FUTURE.CAPTAIN HELGE BRUDVIK, COMMANDERCHEF'S SUGGESTIONSIced Russian Sevruga Caviar with Traditional Condiments, Blinis and Melba ToastCream of Asparagus "Argenteuil"Filet of Beef WellingtonPink Roasted Tenderloin of Beef in Flaky Puff Pastry,With Sauce Perigourdine, Assorted Fresh Young Vegetables, and Chdteau PotatoesThe American Institution — Baked Alaska Flambe en ParadeFOR OUR VEGETARIANSHalf Papaya Filled with Tropical Fruit, Sprinkled with Grand MarnierIrish Cobbler Potato StrudelWith Caramelized Onions, Early Morels, on Port Wine Reduction SauceBlackberry Mousse with Cassis MirrorCELLAR MASTER SUGGESTIONSCHAMPAGNEBy the Bottle: Mumm Cordon Rouge, Reims NV — $42.00By the Glass: Moet & Chandon, Cuvee Dom Perignon, Epernay 1988 — $18.50WHITE WINEBy the Bottle: Grgich Hills Chardonnay, Napa Valley 1994 — $44.00By the Glass: Cuvaison Chardonnay, Cameros 1995 — $7.00RED WINEBy the Bottle: Beringer Howell Mountain Merlot, Napa Valley 1993 — $52.00By the Glass: Cuvaison Merlot, Napa Valley 1994 — $8.75DESSERT WINEBy the Bottle: Muscat, Vin de Glacier, Bonny Doon Vineyard (375m1) California 1995 — $20.00By the Glass: Muscat, Vin de Glacier, Bonny Doon Vineyard, California 1995 — $5.00By the Glass: Chdteau Rieussec, Sauternes 1989 — $8.75

T H ELIGHTERSIDE—DINNER—SATURDAY,NOVEMBER 8,1997LOW—F ATSELECTIONSCrystal Cruises responds to today'strend toward dishes lighter incholesterol, fat, and sodiumby offering these choices:Half Papaya Filled withTropical Fruit, Sprinkled withGrand MarnierSauteed Medallions of VealOn a Twist of Angel Hair PastaWith Garden Fresh VegetablesRefreshing Kir Royal SherbetApproximately per serving:Calories: 545 Protein: 42g Fat: 8gCholesterol: 22mg Sodium: 340mgSALADENTREEGarden SelectionAssorted Baby Greens with GrilledEggplant and Zucchini, Sprinkledwith French Goat Cheese, SunDried Tomatoes, Grilled Sliced BeefTenderloin, and Tossed withBalsamic VinaigretteTRADITIONALMAIN COURSESAVAILABLE DAILYGrilled Black AngusSirloin SteakSewed with Baked Potato andVegetables of the DayPlain Grilled Chicken BreastServed with Baked Potato andVegetables of the Day

APPETIZERSIced Russian Sevruga Caviar with Traditional Condiments, Blinis, and Melba ToastPate de Foie Gras of Duck with Warm BriocheAlaskan Halibut Carpaccio with Vegetable VinaigretteHalf Papaya Filled with Tropical Fruit, Sprinkled with Grand MarnierSOUPSBeef Consomme with Truffle and Goose Liver CroutonsCream of Asparagus "Argenteuil"SALADThe Commander's SaladSelected Salad Bouquet with Tomatoes, Cucumbers, Carrots,Endive, and Fried Celery Julienne, Served with Balsamic VinaigretteTraditional favorite dressings available, plus today's specials:Fat-Free Tomato Basil and Low-Calorie Yogurt-Leek DressingSHERBETRefreshing Kir Royal SherbetMAIN COURSESBroiled King Crab LegsServed with Melted Lemon Butter or Sauce Hollandaise,Steamed Fresh Garden Vegetables, and Pilaf RiceOven—Baked Pheasant with Black Olive SauceOn Parsnip Puree with Saffron and Fresh Garden VegetablesFilet of Beef WellingtonPink Roasted Tenderloin of Beef in Flaky Puff Pastry,With Sauce Perigourdine, Assorted Fresh Young Vegetables, and Chdteau PotatoesGrilled Wisconsin Veal MedallionsOn Creamy Morel Sauce, Fresh Vegetable Bouquet, and Angel Hair PastaSIDE ORDERSFresh Vegetable Bouquet Parsnip Puree with Saffron Pilaf RiceSteamed Potatoes Chateau Potatoes Angel Hair Pasta with Tomato SauceUpon request, dishes are available without sauce. Vegetables are also available steamed, without butter or salt.

CRYSTAL SYMPHONYcgrESSERTSATURDAY, NOVEMBER 8,1997"GOLDEN PANAMA" CRUISEAT SEA, EN ROUTE TO NEW ORLEANS, LOUISIANAMaitre d'Iltitel Josef With-nor Executive Chef Jurgen KlockerExecutive Pastry Chef Sissel HolmSWEET FINALEThe American Institution — Baked Alaska Flambe en ParadeBlackberry Mousse with Cassis MirrorSugar-Free Chocolate CakeVanilla, Spumoni, Rum Raisin, and Chocolate Ice CreamWith Your Choice of Assorted ToppingsFreshly Frozen Non-Fat Peanut Butter or Chocolate YogurtRefreshing Kir Royal SherbetTropical Fruits in SeasonPlantation Pralines, Truffles, and Petits FoursSELECTIONS FROMTHE CHEESE TROLLEYBoursault Stilton Tilsiter Garlic Boursin Monterey JackServed with Crackers and BiscuitsBEVERAGESFreshly Brewed Coffee Decaffeinated Coffee Cafe Latte CappuccinoEspresso Selection of International TeasAFTER DINNER DRINKSAs a Digestif, we would like to recommend:Tia Maria — $3.75 Late Bottled Vintage Port — $5.75Grand Marnier — $4.00 Remy Martin Cognac V.S.O.P. — $5.00or your favorite classic after dinner liqueur, available from your bar waiter