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Onboard Nautical Events Formal Dinner Service

Hors d'oeuvres

• Chef's Selection of Seasonal Hors d'oeuvres to Enjoy as you Begin your Cruise

First Course - Single Choice for Group

• Caesar Salad
• Mixed Greens, Baby Shrimp and Avocado (with Vanilla Apricot Vinaigrette)
• Butternut Squash Soup (finished with Crème Fraiche and Fried Sage)
• Prosciutto en Croute 

Entrée - Choice of Two for Group

• Vegetarian Entrees Available
• Filet Mignon topped with Point Reyes Blue Cheese (finished with a Port Reduction and Crisp Leeks)
• Papagallo Saltimbocca (Breast of Chicken, Scalloped and wrapped with Prosciutto and Fresh Sage finished with a Roasted Pepper, Tomato and White Wine Reduction)
• Costa Rican Pork Tenderloin (with a Rich Rum Coffee Glaze)
• Seared Halibut Filet (finished with a silky Ginger Beurre Blanc)
• Pecan Encrusted Rack of Lamb with Wild Mushroom Duxelle (Bourbon Demi Glace Finish)
• Large Prawns stuffed with Alaskan King Crab (served with a Lemon Butter Caper Sauce)

Side Dish - Single Choice for Group

• Baby Yukon Gold and Red Potatoes (with Parsley Butter or Rosemary and Garlic)
• Polenta Frietes (finished with Herb Infused Olive Oil)
• Wild Rice Pilaf (Finished with toasted fresh Coconut)
• Rosette of Creamed Potatoes (Traditional, Garlic or Herbed)

Vegetable - Single Choice for Group

• Asparagus Tips (finished with Beurre Meuniere)
• Haricots Verts (Sautéed with Pancetta)
• Roasted Seasonal Vegetables (with Local Pressed Olive Oil and finished with Fig Balsamic)
• Harvest Squash (Oven Roasted with Spices and Honey)

Dessert - Single Choice for Group

• Dessert accompanied by French Pressed Coffee
• Cherries Jubilee or Bananas Foster (prepared tableside)
• Molten Chocolate (Individual Chocolate Cake With Melted Chocolate Center
• Black Cherry Clafouti (with a side of warm Dark Chocolate Ganache

For more information about the menu or Onboard Nautical Events, please contact us today!