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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, Oreo, Chocolate Delirium, Black Forest, Mint Chocolate
Chip, Chocolate Chip Cookie Dough, Tiramisu…$5.95 per person
Decorated
Big Cookie “Cake” from $4.95 per person
Celebration Cakes ask event specialist for details
Wedding
& Shower Cakes ask event
specialist for details
Perfect gifts for your guests to take home…
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 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
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