The Veal Pizzaiola
Plated Service

Here are more samples of the luxurious dinners prepared by our top gourmet chefs aboard the Jubilee Queen:

To Start	Vegetable Crudités with Herb Dip at the Bar Hors D'Oeuvres Prosciutto, Tomato Basil Canapés Vegetable Spring Rolls Crab and Mango Stack Canapés
	From the Bread Basket Assorted Rolls and Whipped Butter on Tables
The Salad	Three Leaf Salad with Cucumbers, Carrots, Tomato And Creamy Parmesan Dressing
Pasta Course	Spinach and Cheese Cannelloni With Lemon Parsley Cream Sauce (2pc)
Main Hot Entrée	Veal Chop Pizzaiola served with Herb Rice Pilaf and a Medley of Vegetables Glazed with Parsley Butter
Sweets Table	Mint Strawberries Topped With Chantilly Cream Fresh Brewed Columbian Coffee & Tea

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