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
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
Warm Herb Brioche with an Olive Spread
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
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
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
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
Sourdough Bread - Roasted Red Pepper Dip
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
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
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
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