Fletcher's
Pages
Dishes
Page 2
| SEAFOOD SAUSAGE - A forcemeat of shrimp, scallops, and crab, poached in a court boullion and served with a garlic cream sauce | |
| ANGEL HAIR PASTA AND ESCARGOT - Spinach pasta and escargot bound with a garlic cream sauce | |
| DUCK SAUSAGE IN PASTRY - A forcemeat of duck and pistachios wrapped in phyllo leaves and served with a brown sauce with green peppercorns | |
| RED SNAPPER SEVICHE - Fresh red snapper and scallops "cooked" in a lime marinade and served with melon and vegetables | |
| Today's soup - Your captain will inform you of today's selection | |
| CAFE SALAD - Belgian endive, vegetables, enoki mushrooms, and artichoke hearts on a bed of butter lettuce with with a sherry wine vinergrette dressing | |
| CAESER SALAD - Served for two tableside (Supplement of $4.00 for two) |
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| CHINESE PEPPERCORN STEAK - Two 4oz cuts from the filet of beef, coated with black, white, and sczechuan peppercorns and served with a julienne of vegetables and a brown sauce flavored with fresh ginger | |
| DOVER SOLE - Sauteed fresh Dover sole topped with pistachios and served with a lemon butter sauce and fresh chives | |
| RACK OF LAMB - Roasted to order with a coating of bread crumbs, garlic, and fresh mint and served with a brown sauce flavored with fresh mint | |
| LOIN OF VEAL - Sauteed scallops of veal loin, served on a bed of romaine lettuce, shallots, and Italian ham and served with a Madeira sauce | |
| DUCK BREAST - Duck breast marinated in cream fraiche grilled to medium rare and served with poached apples and a brown sauce with Calvados |