CAPTAIN’S table

Vegetable Crudites with
Herbed Cheese Dip

Chef ‘s Tossed Salad
with Mandarin Kiwi Vinaigrette

Roast Prime Rib of Beef au Jus
served with Dijon and Horseradish

Herb Roasted Chateau Potatoes
Honey Glazed Carrots
Yorkshire Pudding

A Selection of Fine Breads and
Rolls with Butter Curls

Miniature Tarts, Cake Squares
and Pastries

Seasonal Fresh Fruit Platter

Domestic and Imported Cheese
with Crackers