Appetizers

Duck Confit: Slow-cooked Duck Leg pulled and garnished with Dried Cranberries and Walnuts

Iced Lobster and Jumbo Shrimp: Green Asparagus, Horseradish Cream and Dill Dressing

Gaston’s Escargot Gratinée: Herb-marinated Snails with finely chopped Mushrooms, topped with Garlic Butter

Breaded and Deep Fried Brie: with an Orange and Cranberry Chutney

Soups and Salads

Potage Parmentier - Leek and Potato Soup

Red Wine Bosc Pear Salad - Arugula, Sliced Red Onions, and Crispy Lardons dressed with Sherry Wine Dressing and served with a Red Wine Poached Bosc Pear

Farmhouse Salad: Baby Spinach, Asparagus, Cherry Tomato, and Fingerling Potatoes served with a Goat Cheese Crostini and an Olive Vinaigrette

French Onion Soup: With Gruyère Cheese Crouton

Bread Service

Warm French Country Bread with an Olive Spread

Main Courses

Chateaubriand Roasted Filet Steak: Roasted Filet Steak, Crushed New Potatoes with Shallots, Buttered Green Beans, Red Wine Jus, and a Bernaise Sauce on the side

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

Conchiglie Pasta: with Buttered Lobster tossed in a Tomato Shrimp Tarragon Brandy Sauce with Lemon Basil

Crispy Roasted Duck Breast: with Cabbage, Shallots, Honey Parsnip Mash, and a Duck Red Wine Jus

Roasted Rack of Lamb Medium: with Dauphinosie Potatoes, Buttered Brussels Sprouts, and a Burgundy Rosemary Sauce

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

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

Dessert

Grand Marnier Soufflé: served with Grand Marinier Crème Anglaise

Apple Tart Tatin: Caramelized Baked Apple served with Vanilla Ice Cream

Tahitian Vanilla Crème Brûlée: With Almond Biscotti

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

Classic Opera Gateau: Layers of Joconde Sponge, soaked in Coffee Syrup, Chocolate Ganache, and Rich Buttercream

No Sugar Added Dessert - Duo Chocolate Slice: Layers of Brownie and Truffle Mousse with a Berry Creme

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 Celery 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

Back