Options to Enhance Your Cruise

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Options to enhance your cruise

           

           

Dessert Buffet

Chef’s selection of miniature desserts including variety of brownies, gourmet cookies

& other sweets…$7.95 per person

 

Gourmet Dessert Buffet

Chef’s selection of gourmet miniature pastries including cream puffs, cannolis, éclairs, custard puffs,

petit fours, French pastries, macaroon cups, chocolate dipped strawberries, rum balls

& other gourmet pastries....$8.95 per person

 

Premium Line Cupcakes

Delicious Filled Decorated Cupcakes…Choose from Red Velvet, Boston Cream, Strawberry, Chocolate Delirium,

Oreo, Black Forest, Mint Chocolate Chip, Chocolate Chip Cookie Dough, Tiramisu…$5.95 per person

 

Celebration Cakes $7.95 per person

Cake flavors – yellow, chocolate, marble, or angel food

 

Filling Flavors – Butter Cream, Chocolate Butter Cream, Chocolate Fudge, Lemon, Pineapple,

Strawberry or Raspberry Preserve, Vanilla Custard, Chocolate Custard

 

Add $.75 pp for Fresh Strawberry, Fresh Banana, Fresh Pineapple, Fresh Cherry, Cannoli, German Chocolate, Cream Cheese

 

Icing – white butter cream or chocolate butter cream

 

Novelty and Shape cakes available at an additional charge

 

Specialty Dessert Cakes $7.95 per person

German Chocolate Cake, Carrot Cake, Black Forest Cake, Irish Cream Cake, Black Forest Cake, Chocolate Sundae Cake, Lemon Sundae Cake, Pineapple Upside down Cake, Strawberry Angel Food Cake

 

 

Perfect gifts for your guests to take home…

 

Custom Iced Decorated Sugar Cookies…$3.50 each

Have your corporate logo or other image printed on sugar cookies…

 Individually boxed with ribbon tie….add $ 1.00

Additional yacht rental hours including beverages

 

30 – 49 passengers -$39.00 per person per hour   

 

15- 29 passengers -$49.00 per person per hour

 

Hors d’oeuvre Descriptions

In alphabetical order

*indicates most popular items

 

*Ahi Tuna wonton with Wasabi Caviar - atop a crispy wonton chip and chili-lime aïoli garnished in

                                                                               brilliant wasabi caviar

Almond Stuffed Dates wrapped in Bacon - the chef’s favorite, glazed with brown sugar

 

Artichoke Beignet - rolled with boursin cheese and parmesan crusted

 

*Bacon Envelope Sea Scallops - tender sea scallops marinated and wrapped in bacon

 

Bacon Wrapped Quail Drumsticks - an elegant item wrapped in premium bacon for a balanced rich flavor

 

Beef Samosa - a fantastic potato and seasoned beef pastry with hints of cumin and curry

 

Beef Tenderloin Crostini - French bread rounds topped with beef tenderloin and boursin cheese

 

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

 

Chevre Crostini - french bread rounds topped with oven-roasted tomato, goat cheese, fresh basil and

                                    cracked black pepper

 

Chicken Antipasto Kabob - hints of garlic, lemon and oregano layered with sundried tomato, provolone and kalamata olive

 

Chicken Quesadilla Cone - well proportioned with cheeses and Mexican pico bundled tightly and served  

                                                        with sour cream

 

Chicken Sate - skewered marinated chicken in a Thai peanut sauce, broiled to perfection

 

*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

 

Coconut Chicken - shredded coconut and tender chicken with a cool spicy peanut dipping sauce

 

Crab & Avocado Bundle - fresh lump crab folded together with avocado in a savory crepe wrap

                                                      with hints of saffron and lemon

 

Crispy Shrimp Firecracker Spring Roll - tiger shrimp rolled cigar style with thin rice paper and asian spices,

                                                                                   sided with a garlic chili-lime dipping sauce

 

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

 

French Brie and Spinach Wonton - crispy on the outside, rich and succulent on the inside

 

Fresh Fruit Skewers - five festive fruits skewered and served with brown sugar yogurt dip

 

Grilled Jerk Chicken Skewer - served with a roasted red pepper dip

 

 House Smoked Duck Breast - sliced and placed atop a sun dried cherry-butter crostini, finished with

                                                             port reduced red onion confetti

 

 Italian Sausage Stromboli - delicate pastry wrapped around roasted garlic and mild sausage with sun

                                                             dried tomatoes and mozzarella cheese

 

*Jambalaya Kabob - andouille sausage, chicken and gulf shrimp layered with a subtle Creole sauce

 

Mango Shrimp Spoon - chopped citrus shrimp folded with minced cilantro, fresh mango and jicama

 

*Medallions of Pepper-Seared Tenderloin - seared beef tenderloin and boursin cheese atop a crispy   

                                                                                    French bread round and topped with a fresh scallion wedge

 

*Mini Chicken Cord en' blue - served open faced, spiraled with ham and swiss cheese

 

*Mini Chicken Wellingtons - served with a mushroom sherry duxelles, wrapped in buttery puff pastry

 

Mini Quiche Lorraine - accented with hints of bacon, onion and Swiss cheese

 

Minted Melon Ball Intermezzo Shooter - an intermezzo of blended fresh melon frothed with mint, sugar cane,

                                                                                   lime and madori

 

Muffuletta Miniatures - New Orleans favorite–thin sliced salami, mortadella, capicola, provolone cheese, 

                                                 imported ham & provolone cheese topped with garlic, olive tapenade and      

                                                bundled in  an onion chipati bread

 

Napa Valley Round - sourdough crust hugging tightly to wine reduced onions, rip fig and crumbled blue  

                                           cheese

 

*Pan-seared Pork Medallion - paired with caramelized onion atop a pesto grilled baguette

 

*Rolled Asparagus with Proscuitto - asparagus wrapped with prosciutto and Boursin cheese

 

 Sesame Chicken - marinated white, tender meat rolled and browned in sesame seeds with ginger sesame

                                     dipping sauce

                                                 

Smoked Salmon Cucumber Round - thin-sliced Scottish smoked salmon with wasabi and red onion

 

*Spanikopita - spinach, feta and lemon enveloped in a buttery, flaky triangle wrap

 

Spicy Italian Flattini - antipasto meats layered into ciabatta flatbread wedge, packed with giardiniera spread

 

*Stir-fried Shrimp & Snow Pea Bundle - served with Hosin Teriyaki glaze and toasted sesame seeds

 

*Walnut Pesto Stuffed Mushrooms -  fresh mushrooms hand-stuffed with walnut three-cheese pesto

 

Yukon Potato Cup - piped with bacon, chives and sharp cheddar