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8AppetizersSturgeon CaviarWith Buckwheat Blinis andTraditional GarnishUpside-Down Cheese SouffléWith Leek Cream SauceEntréesVeal Medallions OscarWith Asparagus Spears andSnow Crab Claw,Glazed with Hollandaise SauceStriped Bass FiletWith Vegetable-stuffed Calamariin Pancetta Wrap,Duo of Green PeasBeef WellingtonWith Shiraz Red Wine Sauce andVegetable FondantDessertsFresh Berry TartletServed with Mascarpone CreamValrhona Chocolate PastryServed with Passion Fruit SorbetWines“INSIGNIA” Joseph PhelpsNapa Valley, USA, 2000Meursault, Maison Louis JadotBurgundy, France, 2006The items shown above are just a fewselections from our extensive menusAn Elegant SettingThe Grand Dining Room is a study in stateliness, a tribute to the spirit of Europe’smarquee 5-star hotel restaurants that inspired its dignified yet convivial ambiance.Remarkably, as sumptuous as the Grand Dining Room’s decor is, guests always feelcompletely at ease within its grandeur. Much of that is a direct reflection of the formallyattired and classically trained wait staff, graciously serving course after course ofcontinental cuisine or delectable alternatives such as healthy, savoury Canyon Ranch ®selections or Jacques Pépin’s signature dishes.Marina’s majestic Grand Dining Room pictured above10