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Canape Assortment
Roasted Sirloin with Blue Cheese and Carmelized Onions
Grilled Vegetable and Goat Cheese Tartlet
Smoked Salmon with Dill Sour Cream

Prosciutto and Fontina Cheese Filled Purse

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Tuscan Chicken
Pan-Seared Chicken Breast rubbed with Fresh Herbs and served with Escarole and a Tuscan White Bean Ragu with Pancetta and Red Pepper and finished
with Asiago Cheese

North Atlantic Salmon
Grilled Salmon Fillet with a Citrus Tarragon Butter Sauce served on a bed of Lentils with Sugar Snap Peas, Julienne Carrots and Wild Mushrooms

Beef Short Ribs
Syrah Braised Short Ribs served with White Truffle Mashed Potatoes, Broccolini and a Petite Crock of Bleu Cheese Fondue

Seafood Ravioli Gratinee
Ravioli Pasta stuffed with Shrimp, Scallops and Crab finished Au Gratin with Parmigiano-Reggiano Cheese and Pomodoro Ragu

Two Bone French Pork Chop
Grilled Center Cut Pork Chop finished with a Lemon Rosemary Wine Reduction and served with Citrus Herb Roasted Potatoes and Red and Yellow Bell Peppers

Mediterranean Vegetable Purse
Israeli Couscous, Roasted Vegetables and Imported Cheese in a Whole Wheat Pastry Bundle served on a bed of Eggplant Confit, Grilled Baby Carrots and Asparagus and finished with Fire Roasted Red Pepper Puree

DESSERTS

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An assortment of Freshly Baked Pastries with Fresh Seasonal Berries

Chocolate Covered Strawberries served with Wedding Cake*

*Wedding Cake included in Premier Reception Package Only

Sample Dinner : Food Station Menu  back to top
If your party is on a private deck, Food Stations are a wonderful way to encourage mingling for larger groups. Our Executive Chef and Galley staff prepare a distinctive menu of appetizers, entrees and desserts on board daily. Food station menus also increase flexibility of scheduling special announcements or events and are customizable to suit special dietary requests or theme cruises.

HORS D'OEUVRES

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ENTREES

Black Pepper-Crusted Sirloin
Roasted Whole with Natural Juices and Carved to Order with Horseradish Cream

Lemon-Basil Chicken
Pan-seared Chicken Breast served with Button Mushrooms, Red and Yellow Peppers and a Chardonnay Wine Reduction

Atlantic Salmon
Served with a Whole Grain Mustard Crust and Fresh Lemon

Cavatappi Al Forno
Imported Cavatappi Pasta baked with Four Cheese and tossed with Roasted Mushrooms and Peppers

ACCOMPANIMENTS

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Roasted Garlic Mashed Potatoes

Steamed Seasonal Vegetables

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HORS D'OEUVRES

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Field Greens with Truffle Oil
Baby Frissee, Radicchio and other Exotic Greens tossed with Shaved Manchego Cheese, Yellow Tear-Drop Tomatoes and Truffle Oil Vinaigrette

Classic Ceasar Salad
Crisp Romaine Hearts tossed with Parmesan Cheese and Croutons served with a Classic Ceasar Dressing

Herb and Boursin Cheese Roasted Chicken
Chicken Breast stuffed with Fresh Herbs and Boursin Cheese then Pan-Seared with Swiss Chard and a White Bean Ragu

Asian Grilled Salmon
Seasame-Crusted Salmon roasted with Soy and Ginger and served atop Crisp Romaine Hearts with Cilantro Rice Wine Vinaigrette and a Tumeric Rice Pilaf

Beef Short Ribs
Braised with Syrah Red Wine then hand carved and served boneless with White Truffle Mashed Potatoes, Garlic Spinach and a Petite Crock of Blue Cheese Fondue

Seafood Ravioli Gratinee
Ravioli Pasta stuffed with Shrimp, Scallops and Crab then tossed with Root Vegetables and finished au gratin with Reggiano Parmigiano Cheese and Spicy Tomato Puree

Baked Portabella Purse
Marinated Portabella Mushrooms with Sauteed Spinach and Julienne Peppers baked with Imported Cheeses in a delicately wrapped Flaky Butter Crust

HORS D'OEUVRES

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SALADS

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Tomato and Cucumber Salad
With Feta Cheese and a Red Wine Vinaigrette

Chopped Chicken Salad
Roasted Chicken, Plum Tomatoes, Avocado, Bacon and Bleu Cheese with a Honey Poppy Seed Dressing

Chipotle Caesar Salad
Crisp Romaine Hearts tossed with Smoked Chipotle Caesar Dressing


BREAKFAST

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Scrambled Eggs with Wisconsin Cheddar

Country Link Sausage

Applewood Smoked Bacon

Hash Brown Potatoes with Peppers and Bacon


ENTREES

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Eggplant Parmesan
Sauteed Eggplant with Two Cheeses in a Marinara Reduction

Cavatapi Al Forno
Imported Cavatappi Pasta baked with Four Cheeses and tossed with Roasted Mushrooms and Peppers

House-Griddled Belgian Waffles
Served with a Selection of Maple Syrup, Cinnamon Whipped Cream, Dark Chocolate Shavings and Fresh Berry Sauce

Lemon-Basil Chicken
Pan-seared Chicken served with Button Mushrooms, Red and Yellow Peppers and a Chardonnay Wine Reduction

Leg of Lamb
Slow roasted and served with Root Vegetables, Natural Juices and Mint jelly

Steamed Seasonal Vegetables


CARVED TO ORDER

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Atlantic Salmon
Served with a Whole Grain Mustard Crust and Fresh Lemon

Whole Roasted Sirloin
Served with Natural Juices and Horseradish Cream


DESSERT

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Wedding Cake provided by Bride & Groom with the Basic Reception Package

Chocolate Covered Strawberries