Supper Club Menus are fleetwide
STARTERS
TRIO OF ESCARGOTS
Baked in Brioche, wrapped iin rice paper and
classic Bourguignone
BEEF CARPACCIO
Sliced raw beef tenderloins with shaved parmesan cheese
marinated Mache Lettuce
SHUSHI PLATTER
Ahi Tune, Salmon, Shrim and Unagi with Pickled ginger and Wasabi
ICED RUSSIAN CAVIAR
1oz of Suvruga Cavier with tradional condiments and buckwheat blinis
an Extra $29.00 charge will apply
SHRIMP COCKTAIL
Colossal black tiger prawns with american cockatail sauce
NEW ENGLAND CRAB CAKE
on Roasted pepper Remoulade
LOBSTER BISQUE WITH VINTAGE COGNAC
Fleuron & Fresh cream
BAKED ONION SOUP "LES HALLES"
a parisian Classic
SALADS
CLASSIC CAESAR SALAD
Hearts of Romaine Lettuce, traditionally prepared
BABY LEAF SPINACH AND FRESH MUSHROOMS
with blue cheese , warm bacon dressing
TOSSED GARDEN SALAD
Greens, radicchio, tomato wedges, Purple onion rings and watercress
Choice of House, Ranch, or bleu cheese dressing
SIDE DISHES
Baked Potato with trimmings
Sauteed medley of fresh mushroomsYukon old mash with Wasabi Harseradish
Spaghetti with fresh tomoato sauce
Grilled fresh vegetables in season
Creamed Spinach with garlic
ENTREES
BROILED NEW YORK STRIP LOIN STEAK
14oz of the favorite cut for steak connoisseurs
CLASSIC PORTER HOUSE STEAK
24oz of the best from both worlds
BROILED FILET MIGNON
9ox for the true Gourmet
CHILEAN SEA BASS
Lobster Nage-braised sea bass over young spinac and mango salad
BROILED LOBSTER TAIL
served with drawn butter
BROILED SUPREME OF FREE RANGE CHICKEN
with blackberry port wine reduction
GRILLED LAMB CHOPS
double cut lamb chops
served on five-bean cassoulet and rosemary jus
BROILED PROVIMI VEAL CHOP
center cut from the highest greade milk fed veal
SAUCES AVAILABLE
three-peppercorn sauce
wild mushroom sauce
sauce bearnaise.
2.
CITRUS CHEESECAKE WITH HAZELNUT BUSCUIT
Burnt basmati and Mango Ravioli with almosd and marcarpose jam
WASHINGTON APPLE TARTE TARTIN
served with chocolate and leon balm salad
CHOCOLATE TARTE WITH BITER CHOCOLATE PATE
rasberry & pineapple croquant, tiramisu notre facon
FRESH FRUITS
assembly of tropical fruits and berries in seasonserved with homemade sherbet
SELECTION OF INTERNATIONAL
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