The First Cabin Restaurant
Starters
Belgian Endive
With Creamy Maytag Blue Cheese,
California Citrus Fruit and Roasted Pecans
Buffalo Mozzarella, Tomatoes, Arugula
And Crispy Prosciutto
With Aged Balsamic Vinaigrette
BBC Maine Lobster Bisque
Entree
Braised Short Ribs
With Mascarpone Whipped Potatoes
Duet of Seared Sea Scallops and Prawns
Filled with Crab Meat on Young Spinach, Saffron Pearl Cous Cous
Baked Breast of Chicken with Crisp Prosciutto
Filled with Melted Boursin Cheese
And a Sun Dried Tomato Beurre Blanc Sauce
Dessert
Bread Pudding á la Mode
With Vanilla and Caramel Sauce
Classic Vanilla Crème Brûlée
With Fresh Berries
Duet of Sorbet
Napoleon Style with Fresh Berries
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