Options
to enhance your cruise
Chef’s
selection of miniature desserts including variety of brownies,
gourmet cookies
&
other sweets…$7.95 per person
Celebration Cakes ask event specialist for details
Perfect gifts for your guests to take home…
Custom Iced Decorated
Sugar Cookies…$3.95 each
Have
your corporate logo
or other image printed on sugar cookies…
Individually
boxed with ribbon tie….add $ 1.00
Hors
d’oeuvre Descriptions
In
alphabetical order
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 Tenderloin Crostini - French
bread rounds topped with beef tenderloin and boursin cheese
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
Chicken Samosa - tender chicken simmered in bold spices and wrapped
in authentic pastry
Chicken
& Spinach Pot Sticker – handmade crescents wrapped with fresh spinach,
ginger and minced chicken
with asian spices and sweet sesame sauce for dipping
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
Chicken Vandalia - crispy star shaped phyllo
purse filled with ginger chicken and light garlic curry accents
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
Island
Shrimp Wrap -tail on shrimp wrapped in lean smokey bacon and
brushed with a sweet mango-jalapeno glaze
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
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