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Options
to enhance your cruise
Dessert
Buffet Chef’s selection of miniature desserts including
variety of brownies, toffee bars, lemon bars, turtle bars,
cheesecake bites & other sweets….$6.95 per
person Gourmet
Dessert Buffet Chef’s selection of gourmet miniature pastries
including cream puffs, cannolis, mousse cups, fruit tarts , éclairs,
petit fours, chocolate dipped strawberries, chocolate sinfuls, and
other gourmet pastries….$7.95 per person Celebration
Cakes $4.95 per person Cake flavors –
white, yellow, chocolate, marble, or lemon Filling
Flavors – strawberry,
raspberry or apricot preserves, lemon, pineapple, chocolate
mousse, Bavarian custard, and butter cream
Add
$.50 pp for fresh strawberries, raspberries or bananas Icing – white butter
cream, chocolate butter cream Add
$.50 pp for chocolate mousse or ganache Dark & White Chocolate Strawberry
Tree Beautiful
centerpiece with approx. 50 large strawberries
$125.00 Specialty Dessert Cakes, Pies &
Tarts $7.95 per person Tiramisu,
Cappuccino torte, White chocolate mint torte, Lemon chiffon mousse
torte, Chocolate truffle torte, black forest, German chocolate,
cannoli, grand marnier mousse torte, three-layer carrot cake and
triple chocolate mousse Additional
yacht rental hours including beverages 30 – 49 passengers -$30.00 per person per hour
15- 29 passengers -$40.00 per person per hour Appetizer Descriptions Perfect
Hors d’oeuvre & Grand Elegance Menus Walnut
Pesto Stuffed Mushrooms
- fresh mushrooms hand-stuffed with our chef’s
walnut three-cheese pesto Blackened Beef Au Poivre - small
diced tenderloin, grilled scallion, red bell pepper and chipotle
spice placed atop a tomato tortilla square with chili
lime mayo Mini
Quite Rolled
Asparagus w/Proscuitto
- asparagus wrapped with prosciutto and boursin
cheese
Almond
Stuffed Dates wrapped in bacon
- the chef’s favorite, glazed with brown sugar Stir-fried
Shrimp & Snow Pea Bundle
- served with Hosin Teriyaki glaze and toasted sesame
seeds Costal Crab Cakes - pan-seared
fresh lump crab, tri-color bell pepper and special seasonings, dusted with bread crumbs and served with a rémoulade
sauce Jambalaya
Kabobs-
andouille
sausage, chicken and gulf shrimp layered with a subtle Creole sauce
Medallions of Pepper Seared Tenderloin - seared
beef tenderloin and boursin cheese atop a crispy French bread round
and topped with a fresh scallion wedge Italian Sausage Grilled
Jerk Chicken Skewer - served with a roasted red pepper dip Pan-seared
Pork Medallion
- paired
with caramelized onion atop a pesto grilled baguette Chicken
Quesadilla Cone
- well
proportioned with cheeses and Mexican pico bundled tightly and
served with sour cream Yukon
Potato Cup
- piped
with bacon, chives and sharp cheddar Provence Favorite - assembled
with a shiitake and cremini mushroom tapenade with tarragon, layered into a flaky phyllo cup beneath a chive
goat cheese Sesame
Chicken
- marinated
white, tender meat rolled and browned in sesame seeds with ginger
sesame dipping sauce Fresh
Fruit Skewers
- five
festive fruits skewered and served with brown sugar yogurt dip
Crab & avocado bundle - fresh
lump crab folded together with avocado in a savory crepe wrap with hints of saffron and lemon Mini
Chicken Spanikopita
- spinach,
feta and lemon enveloped in a buttery, flaky triangle wrap Beef
Samosa
- a
fantastic potato and seasoned beef pastry with hints of cumin and
curry Broiled Salmon Lollipop - fresh
sliced salmon rolled and sprinkled with tuxedo sesame seeds and basted in an orange teriyaki glaze Grilled Scallion & Roast Beef Roulades
- grilled
scallion surrounded by artichoke, roasted garlic and parmesan aioli
secured with perfectly seasoned beef and garnished with a tri color
bell pepper confetti Muffuletta miniatures - a
Coconut
Chicken- shredded
coconut and tender chicken with a cool spicy peanut dipping sauce Elite
Hors d’oeuvre Menu Coastal Crab Cakes - pan-seared fresh lump crab, tri-color bell pepper
and special seasonings, dusted
with bread crumbs and served with a rémoulade sauce Beef Tenderloin Crostini – French
bread rounds topped with beef tenderloin and boursin cheese Duck Confit Taco Salad – peppered
boursin cheese, shredded slow-cooked duck meat, topped with
chiffonade arugala and teardrop tomato, placed into a crispy phyllo
bowl Blackened
Rare Ahi Tuna - atop
a crispy wonton chip and chili-lime aïoli garnished in brilliant
wasabi caviar Jambalaya
Kabobs-
andouille
sausage, chicken and gulf shrimp layered with a subtle Creole sauce
Napa Valley Round – sourdough
crust hugging tightly to wine reduced onions, rip fig and crumbled
blue cheese Avocado los Tropicana – ripe
avocados split, scooped and filled with a masterpiece of chilled
shrimp, crabmeat, diced avocado, diced tomato and a hint of cilantro
citrus mayo Rolled
Asparagus w/Proscuitto
- asparagus wrapped with proscuitto and boursin
cheese
Pan-seared
Pork Medallion -
paired with caramelized onion atop a pesto grilled
baguette Chicken Sate – skewered
marinated chicken in a Thai peanut sauce, broiled to perfection Medallions
of Pepper-seared Tenderloin - seared beef tenderloin and boursin cheese atop a
crispy French bread round and topped with a fresh scallion wedge House-smoked Duck Breast -
sliced
and placed atop a sun dried cherry-butter crostini, finished with
port reduced red onion confetti Provence Favorite - assembled
with a shiitake and cremini mushroom tapenade with tarragon, layered into a flaky phyllo cup beneath a chive
goat cheese Broiled Salmon Lollipop - fresh sliced salmon rolled and sprinkled with
tuxedo sesame seeds and basted in an orange teriyaki glaze
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