Captain's Gala Farewell Dinner

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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.
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Captain's Gala Farewell Dinner

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