Appetizers

Pomegranate Glazed Duck Breast: With Gewürztraminer Gelée and Pomegranate Glaze

Iced Lobster and Jumbo Shrimp: White and Green Asparagus, Micro Greens, and Lemon-Dill dressing with Horseradish Cream

Escargots Gratinés: Herb-marinated Snails with finely chopped Mushrooms, topped with Garlic Butter and Breadstick

Double Baked Spinach and Cheese Soufflé: Coated with a Three-Cheese Cream

Soups and Salads

The Comtesse Du Barry’s Soup: Rich, velvety Cauliflower Cream, topped with Salmon Caviar Croutons

Avocado-Citrus Salad: With Iceberg and Radicchio Leaves and an Orange Vinaigrette

Royal Market Green Salad: Cherry Tomato, Cucumbers, Peppered Goat Cheese, and a Raspberry Vinaigrette

Belle’s French Onion Soup: With Gruyère Cheese Crouton

Bread Service

Warm Herb Brioche with an Olive Spread

Main Courses

Aged Angus Grilled Beef Tenderloin topped with Garlic Shrimp: Sautéed Snow Peas and Marquis Potatoes with a Cognac Reduction

Oven-Baked Salmon Royal: Crowned with King Smoked Salmon and Horseradish Crust accompanied by sautéed Swiss Chard, truffle-infused Cauliflower Purée, and White Wine Beurre Blanc

Baked Farm-Raised Chicken Breast: Filled with Escarole, Raisins, and Pine Nuts on Wild rice with a Red Wine Reduction

Roasted Wild Boar Tenderloin: Sweet Carrot and Onion Potato Cake with a Red Currant Reduction

Double Cut Rack of Lamb with a Dijon Crust: With fine Green Beans, Gratin Potatoes and Rosemary Jus

Grilled All Natural Chicken Breast Salad: Romaine Lettuce, Herbed Croutons, Cherry Tomatoes, and a Creamy Parmesan Dressing

Pan seared Tofu, Roasted Zucchini, Eggplant and Red Peppers: (Vegetarian) On Israeli Couscous with a Lime-Cilantro Drop

Wild Mushroom filled Pasta in a Vegetable Broth (Vegetarian): Topped with Watercress, shaved Parmesan Cheese, and a Paprika Oil Drizzle

Dessert

Grand Marnier Soufflé: Infused with fresh Orange Zest and served with Crème Anglaise

Peanut Butter Mousse: Dark Chocolate infused Peanut Butter, Chiffon Cake and Whipped Cream

Tahitian Vanilla Crème Brûlée: With Almond Biscotti

Strawberry Short Cake Sundae: Strawberries, Vanilla Ice Cream, Whipped Cream, and Angel Food Cake

Chocolate Ganache: Served with Breton Sablé and Mango Coulis

Sweet Temptations: A trio of Peanut Butter Mousse, Mango Cheesecake, and Tahitian Vanilla Crème Brûlée

No Sugar Added Dessert - Mango Cheesecake: With Whipped Cream and Fruits

Captain’s Gala Menu (served at all Rotational Restaurants)

Appetizers

Aged Proscuitto served with Sun-dried Tomatoes, Parmesan Cheese, and Roasted Garlic

Marinated Tiger Shrimp with Celeru Hearts and Rémoulade

Lightly Breaded Baked Eggplant filled with Sweet Ricotta and Mozzarella, served on Toscano Sauce and drizzled with Aged Balsamic

Oysters Rockefeller with Spinach, Onions and Bacon, topped with Buttered Breadcrumbs

Soups & Salads

Braised Oxtail Soup with Spinach and Roasted Garlic Tortelloni

White Onion Soup with Caraway and Smoked Salmon

Lemon-Fennel Salad with Green Peas, Smoked Salmon, Smoked Trout, and Crème Fraîche

Beefsteak Tomato and Vidalia Onion Salad with Baby Greens, Spring Onions, and a Cabernet Wine Vinaigrette

Bread Service

Sourdough Bread - Roasted Red Pepper Dip

Main Course

Oven-Baked Lobster Tail with Sun-dried Tomato, Lemon-Pesto Mash, and Roasted Asparagus

Roasted Red Snapper served on a bed of Fennel, Olives, Sweet Peppers, and Yukon Gold Potato Ragoût with Saffron Broth

Fettuccine with Parmesan Crusted Chicken encrusted in Parmesan Cheese with Sweet Peppers and Mushrooms in a Cheddar Cheese Sauce

Pan-seared Venison Medallions with Marinated Red Cabbage, Potato Croquettes, and a Port Wine and Juniper Reduction

Oven-roasted Pork Tenderloin over Creamy Cheese Polenta with Sautéed Wild Mushrooms and Merlot Reduction

Vegetarian

Thai Red Pumpkin and Coconut Curry with Steamed Bok Choy and Sticky Rice

Green Pea and Fava Bean Risotto drizzled with Pesto Sauce and Toasted Pine Nuts

Lighter Note Offerings

Smoked Duck Breast Salad - Frisée, Lollo Rosso, Radicchio Leaves with Walnuts, and Shredded Apples topped with Smoked Duck Breast and a Creamy Lemon Dressing

Grilled Grain-fed Sirloin Steak

Slow-Roasted Breast of Chicken

Oven-Baked Filet of Salmon

The above three entrées are served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato

Desserts

Raspberry Vanilla Creme Brulee with Lemon Madeleines (Gluten Free without Madeleines)

Apricot Trio - Vanilla Cheesecake with Apricot Compote, Apricot Tart-Talin, and Apricot-infused Cream

Chocolate Lava Cake served with Double Chocolate Sauce and Vanilla Ice Cream

The Captain’s Table Sundae - Mint Chocolate Chip Ice Cream topped with Chocolate Sauce, Whipped Cream, and crunchy Meringue

Old-fashioned Apple Pie - served warm with Vanilla Ice Cream

No Sugar Added Dessert - Chocolate Cheesecake - Baked Cheesecake over a Chocolate Chiffon Sponge Base

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