All entrees include house salad, seasonal vegetables, artisan bread, and chef's dessert. Steaks are cooked medium unless otherwise noted. Coffee & tea served complimentarily. Cocktails and appetizers are available for purchase onboard.
1st course: Smoked Tomato-Artichoke Bisque
Choice of 2nd Course:
Filet de Madeira: 8oz. beef filet with roasted yukon-parsnip mash, rainbow micro-carrots, madeira marchand de vin sauce. Add bronzed shrimp for $12.
Trout Meuniere: Fresh trout filet, roasted yukon-parsnip mash, rainbow micro-carrots, browned butter and herb sauce. Add jumbo lump crab for $12.
Seared Gulf Grouper: Fresh Gulf grouper with a Tequila Lime Beurre Blanc Sauce, Citrus Infused Rice Pilaf and Steamed Broccoli. (Add sautéed shrimp for $12)
Apricot-Fig Glazed Chicken: Free-range airline chicken breast, roasted fig, and apricots in a port wine reduction with rosemary, roasted yukon-parsnip mash, rainbow micro carrots.
Vegetable Harvest: Roasted portobello caps over a blend of citrus quinoa and yellow squash, zucchini, eggplant, and grape tomatoes.
- Red Velvet Cake: Cream cheese icing with notes of crystallized ginger, lemon zest, and basil sugar.