Dinner Menu - Day 1

Starters and Salads
SC Tropical Fruits Marinated with Lime Juice and a Touch of Tequila
Hickory-Smoked Alaskan Salmon
Grilled Satay of Chicken Tenderloin
Beef and Barley Soup With Diced Root Vegetables
Crema Di Funghi Selvatica
SC Gazpacho Andalouse
Mixed Garden and Field Greens
SC Hearts of Romaine Lettuce with Cherry Tomatoes

Main Courses
Ziti with Italian Sausage, Assorted Bell Peppers and Fresh Mushrooms
SC Catch of the Day: Broiled Fillet of Market-Fresh Fish
Sweet and Sour Shrimp
Supreme of Chicken A La Greque
Rack of New Zealand Spring Lamb Dijonnaise
Grilled, Aged New York Sirloin Steak with Three Peppercorn Sauce
V Madras-Style Vegetable Curry

Desserts and Cheeses
SC Orange Cake
Guava Cheese Napoleon
Decadence of Chocolate
Black Forest Gateau
Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan
Sherbet - Orange, Pineapple, Lime
Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu                                              

Dinner Menu - Day 2 

Starters and Salads
SC Fantasy of Tropical Fruit Berries
Mississippi Delta Prawns
Ragout of Wild Mushrooms
NS West Indian Roasted Pumpkin Soup
Strawberry Bisque
Mixed Garden and Field Greens
Caesar Salad

Main Courses
Trennette Putanesca
Ancho Honey-Basted Fillet of Fresh Pacific Salmon
Broiled Lobster Tail with Melted Butter
SC Whole Roasted Quail Filled with a Delicate Herb Stuffing 
Tamarind-Rubbed, Tender Roasted Prime Rib of American Beef Au Jus
V Grilled Brochettes of Fresh Garden Vegetables

Desserts and Cheeses
SC Banana Gateau
Swedish Almond Chocolate Cake
Passion Fruit Indulgence
Cherries Jubilee
Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan 
Sherbet - Orange, Pineapple, Lime
Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu 

Dinner Menu - Day 3 

Starters and Salads 
SC Prosciutto and Melon 
Tender Hearts of Tropical Palm and California Artichokes
Lobster Bisque
Escargots Bourguignonne
Black Bean Soup
Chilled Cucumber Soup 
Mixed Garden and Field Greens
SC Hearts of Iceberg Lettuce

Main Courses
Penne Mariscos
SC Broiled Fillet of Chilean Sea Bass with Truffle Butter
Grilled Paillard of Young Turkey Harlequin
Jerked Pork Loin 
Roast Leg of New England Spring Lamb with a Rosemary Reduction
Grilled New York Sirloin Steak from Aged American Beef, Marchand de Vin
V Baked Herb Polenta

Desserts and Cheeses
SC Marbled Kahlua Cheesecake
Key Lime Pie
Chocolate Souffle
Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan
Sherbet - Orange, Pineapple, Lime
Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu                                                             

Dinner Menu - Day 4 

Starters and Salads
SC Grilled Baby Vegetables
Cherrywood-Smoked Breast of Long Island Duckling
Duet of Gratinated Mussels and Shrimp Provencale
SC Cream of Sun-Ripened Tomatoes with a Touch of Gin
Won Ton Soup
Chilled Cream of Lyches
Mixed Garden and Field Greens
Hearts of California Artichokes, Vine-Ripened Tomatoes, Fennel Roots                                     

Main Courses 
Farfalle with Smoked Turkey Tenderloin and Green Asparagus Tips
Pan-Seared Fillet of Sole Meuniere 
Black Tiger Shrimp and Sliced Heart of Leeks in California Chardonnay Crea
Broiled Cornish Game Hen with Black Cherry Salsa
SC Grilled Center-Cut Chop of Milk-Fed Wisconsin Veal 
Tenderloin of Beef Wellington 
V Black Bean and Vegetable Enchiladas 

Desserts and Cheeses 
SC Coconut Cake 
Old Fashioned Apple Pie 
Tiramisu 
Chocolate Tres-Leches 
Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan
Sherbet - Orange, Pineapple, Lime 
Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu                                                             

Dinner Menu - Day 5 

Starters and Salads
SC Vine-Ripened Beefsteak Tomatoes and Fresh Buffalo Mozzarella
Alaskan Snow Crabmeat Cocktail
Southwestern-Style Egg Roll 
French Onion Soup
Corn Chowder Maryland 
SC Asparagus Vichyssoise
Mixed Garden and Field Greens 
Curly Endive and Thinly Sliced Cucumbers

Main Courses 
Penne Tossed in a Tomato-Cream Sauce with Vodka and Caviar 
Pan-Seared Fillet of Fresh Fish with Roasted Garlic Vinaigrette
Coquilles St. Jacques 
SC Supreme of Chicken, Carnival-Style
Veal Parmigiana 
Filet Mignon with California Cabernet Sauce and Gorgonzola Butter
V Vegetarian Lasagna with Spinach, Mushrooms and Ricotta Cheese                                             

Desserts and Cheeses
SC Lemon Cake
Strawberry Cheesecake
Chocolate Mousse
Hazelnut Creme Brulee
Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan
Sherbet - Orange, Pineapple, Lime 
Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu                                                           

Dinner Menu - Day 6  

Starters and Salads
SC Freshly Grilled Portabella Mushroom and Hand-Picked Mesclun Lettuce
Heat-Cured Atlantic Salmon
Etouffee of Langoustine
Game Consomme with Juniper Berries and Aged Sherry 
Cream of Garden-Fresh Broccoli and Wisconsin Cheddar
SC Chilled Zucchini Soup
Mixed Garden and Field Greens
Caesar Salad 

Main Courses 
Penne Siciliana
SC Steamed North Atlantic Halibut Steak with Fresh Herb Vinaigrette 
Grilled Black Tiger Jumbo Shrimp
Pepper-Seared Long Island Duckling
Chateaubriand with Sauce Bearnaise 
V Assorted Fresh Vegetable Princess 

Desserts and Cheeses  
SC Tropical Fruit Platter 
Baked Alaska 
Amaretto Cake
Dutch Apple Pie 
Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan
Sherbet - Orange, Pineapple, Lime 
Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu                                                          

Dinner Menu - Day 7

Starters and Salads 
SC Chilled Supreme of Fresh Fruit with Peach Schnapps
An Arrangement of Louisiana Tiger Prawns
Smoked Chicken Fillets
American Navy Bean Soup 
Gumbo Creole 
Mango Cream 
Mixed Garden and Field Greens
SC Vine-Ripened Tomatoes and Cucumber Slices with Fresh Chives 

Main Courses 
SC Fettuccine Tossed in a Mushroom Cream  
Grilled Fillet of Fresh Pacific Salmon with Dill Mousseline
Delice of the Ocean, Newburg-Style
Oven-Roasted Tom Turkey  
Seared Medallion of Pork with a Porcini Sabayon 
Tender Roasted Prime Rib of American Beef Au Jus 
V Zucchini and Eggplant Parmigiana 

Desserts and Cheeses
SC Poached Williams Pear
Grand Marnier Souffle 
Chocolate Fudge Cake
Cappuccino Pie 
Ice Cream - Vanilla, Chocolate, Strawberry Butter Pecan
Sherbet - Orange, Pineapple, Lime
Cheeses - Port Salut, Brie, Gouda, Imported Swiss, Danish Bleu 

SC - Spa Carnival Cuisine: These items are lower in calories, sodium, cholesterol and fat. Salads are prepared with diet dressing. Desserts are  are prepared with Sweet'n Low or NutraSweet instead of sugar. 
V - Vegetarian Entrees