EXAMPLES OF ON BOARD MENUS
-- Lunch --
Pistou Soup
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Globe Artichokes With Home Made Mayonnaise
And Sauce Vierge
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Millefeuilles Of Strawberries
-- Dinner --
Spring Asparagus Dressed In A Sauce Mousseline
*******
Quail Breasts Gently Pan Fried
Accompanied With Steamed Spring Vegetables And Polenta
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Neuf Chatel and Beaufort
*******
Chocolate Fondant and Fresh Strawberries
