Dinner Cruise Menu
Served Buffet Style
Served until May 31st
Mixed Baby Field Spring Greens
Tossed with Feta Cheese and Walnuts in a Balsamic Vinaigrette Dressing
Fresh Fruit Display
Chef’s choice of sliced seasonal fruit
Entrees
Charbroiled Beef Tenderloin Medallions
Marinated in a special blend of eight herbs and spices served with a side of Horseradish Sauce
Sautee Fillet of Tilapia
Topped with Fresh Bay Shrimp and a creamy white wine Cajun Sauce
Accompaniments
Roasted Rosemary New Potatoes
Browned to perfection with garlic butter
Vegetable Medley
An assortment of fresh spring vegetables seasoned to
perfection with mild red pepper flakes and garlic butter
Desserts
Rich New York Style Cheese Cake
Topped with Grand Marnier Whipped Cream and a Strawberry Glaze
Savory Chocolate Cake
Laced with Kahlua and finished with a rich and creamy chocolate icing
Served June 1st – July 31st
Mescaline Mix of greens
Tossed with Feta Cheese and Walnuts drizzled with a Balsamic dressing
Fresh Fruit Display
Chef’s choice of sliced seasonal fruit
Entrees
Chicken Florentine
Lightly dusted and sautéed breast of chicken topped with spinach,
caramelized onions, sundried tomatoes and smoked Gouda with a basil cream sauce
London broil
Succulent thinly sliced beef marinate and roasted to
perfection with a Burgundy Mushroom Sauce
Accompaniments
Garlic Mashed Potatoes
Green Beans Almandine
Desserts
Strawberry Cheesecake
Kahlua Laced Chocolate Cake
Boston cream pie