Catering Menus

Breakfast

All breakfast buffets include appropriate serviceware for the menu presentation. Upgrades available for additional charges.

Assorted Muffins
Fresh Baked muffins including lemon poppyseed, banana, bran, raspberry, blueberry and double chacolate chip.
Continental I
Assorted breakfast breads, muffins and pastries. Served with jams, jellies, and sweet cream butter.
Continental II
Assorted breakfast breads, muffins and pastries. Served with jams, jellies, sweet cream butter and juice.
Continental III
Assorted breakfast breads, muffins, pastries and fruit platter. Served with jams, jellies, sweet cream butter and juice.
Continental IV
Assorted breakfast breads, muffins, pastries, bagels, scones and a fruit platter Served with jams, jellies, assorted cream cheeses, sweet cream butter and juice
Breakfast Buffet I
Scrambled eggs with cream cheese and chives Applewood smoked bacon or sausage links French toast with fresh berries and maple syrup Skillet fried potatoes Assortment of muffins and biscuits served with jams, jellies, and sweet cream butter Assorted juices
Breakfast Buffet II
Egg strata with mushrooms, spinach, onions, peppers, shredded Swiss and cheddar cheese Skillet fried Yukon gold potatoes with leeks Sausage links and applewood smoked bacon Sausage gravy with fresh baked biscuits Assorted breakfast breads, muffins and croissants served with jams, jellies, and sweet cream butter Fresh fruit platter Cheese blintzes with melba sauce and fresh berries Assorted juices

Lunch

All lunch buffets include appropriate china, flatware, white linen napkins, white table linens and black conference cloths for buffet. Upgrades available for additional charges.

Salad and Sandwich Buffet
Salad and sandwich buffet menus include kettle chips, assorted cookies and bars
Select two Sides: Creamy coleslaw Garden salad with tomatoes, cucumbers, croutons, French and Ranch dressing Caesar salad Red potato salad Caesar pasta salad on a bed of romaine lettuce Fresh fruit platter Wild rice and pecan salad Penne pasta primavera salad with Italian vinaigrette Sunburst salad with strawberries, mandarin oranges and poppyseed dressing Select one entree: Build your own deli platter Sliced turkey, ham, roast beef, and salami, assorted sliced cheeses, lettuce, tomatoes, onions, mayonnaise, mustard & dijon mustard, assorted sliced rolls and breads Assorted wrap platter Clubhouse wrap (turkey, ham, Swiss & cheddar cheese and bacon aïoli), Italian roast beef wrap (roast beef, mozzarella, tomatoes, lettuce, and garlic aïoli), Veggie wrap with hummus spread Rustic Torte Italian pastry, layered with cheese, olives, meats, and fresh vegetables. Sliced and served at room temperature with a rustic tomato sauce
Luncheon Buffet
Luncheon buffet menus include fresh rolls and butter, fresh seasonal vegetables and dip, assorted cookies and bars
Select Three Items: Garden salad with tomatoes, cucumbers, croutons, French and Ranch dressing Caesar salad Penne pasta primavera salad with Italian vinaigrette Caesar pasta salad on a bed of romaine lettuce Sunburst salad with strawberries, mandarin oranges, and poppyseed dressing Wild rice and pecan salad Creamy coleslaw Red potato salad Fresh fruit platter Grilled hotdogs or bratwurst with buns, chips and condiments Grilled hamburgers with sliced cheeses, buns and condiments Baked beans Barbecue pork with buns and condiments Sausage lasagna with marinara sauce Vegetable lasagna with spinach and a garlic cream sauce Tenderloin tips in a merlot sauce with mushrooms and onions on fettucine Grilled bone-in barbecue chicken Spinach and cheese manicotti with tomato basil sauce Barbecue baby back ribs Southwestern chicken breast topped with pepperjack cheese, served with chipotle red potatoes
Box Lunches
All box lunches include single serviceware
Grilled Chicken Sandwich
Grilled chicken breast on focaccia with shaved ham, havarti cheese, lettuce & garlic mayo. Accompanied by pasta salad, gourmet chips and Pastry Chef’s choice of dessert.
Roast Turkey & Gouda Sandwich
Roasted turkey & gouda cheese on a fresh baked french roll with basil mayo, lettuce and tomato. Accompanied by red potato salad, gourmet chips and Pastry Chef’s choice of dessert.
Clubhouse Sandwich
Shaved turkey & ham with swiss & cheddar cheeses on ciabatta bread with bacon, mayo, lettuce and tomato. Accompanied by red potato salad, gourmet chips and Pastry Chef’s choice of dessert.
Roast Beef Sandwich
Sliced roast beef & pepperjack cheese on a fresh baked french roll with horseradish, mayo, red onions and lettuce. Accompanied by red potato salad, gourmet chips and Pastry Chef’s choice of dessert.
Veggie Sandwich
Fresh bell peppers, cucumbers, mushrooms, tomatoes, red onions and lettuce with dill havarti cheese and sundried tomato mayo. Accompanied by pasta salad, gourmet chips and Pastry Chef’s choice of dessert.

Dinner Buffet Menu

All buffets include fresh baked rolls, sweet cream butter and condiments. Dinner Buffets also include appropriate china, flatware, white linen napkins, white table linens and black conference cloths for buffet. Upgrades available for additional charges.

Dinner Buffet

Includes 1 Starter, 1 Entree, 1 Vegetable, 1 Starch and 1 Dessert

Additions available for Your Buffet

• Additional Starter
• Additional Entrée
• Additional Starch or Vegetable
• Additional Dessert: priced a la carte

Starters & Salads

• Mixed greens with apple slices, blue cheese, walnuts and apple vinaigrette
• Garden salad with tomatoes, cucumbers, croutons, french & ranch dressing
• Caesar Salad
• Balsamic tomato and red onions with saga blue cheese and organic greens
• Spinach salad with fresh berries and raspberry vinaigrette
• Sunburst salad of mixed greens, strawberries, mandarin oranges, poppyseed dressing
• Wild rice and pecan salad
• Asian chop salad with chili ginger dressing
• Marinated green bean salad with peppers and bacon
  
• Gourmet cheese display with crackers
  
• Fresh fruit platter
  
• Fresh vegetable platter with ranch dip
  
• Roasted vegetable platter with pesto aïoli and red pepper aïoli

Entrée Options

• Sautéed boneless breast of chicken with one of the following sauces: zinfandel mushroom cream, sundried tomato cream, marsala
  
• Chicken Parmesan topped with a rich marinara sauce and mozzarella
  
• Roasted bone-in chicken, or roasted barbecue bone-in chicken
  
• Penne pasta with chicken and roasted vegetables in a sundried tomato cream sauce
  
• Pan roasted turkey with apple Riesling sauce
  
• Herbed roasted turkey breast with cranberry sauce+
  
• Double-smoked ham with coarse ground mustard+
  
• Roasted pork loin with rosemary Dijon sauce+
  
• Barbecue baby back pork ribs
  
• Baked lasagna (choice of chicken or sausage) in marinara sauce
  
• Three cheese lasagna with spinach and a garlic cream sauce
  
• Salmon Wellington with dill caper sauce**+
  
• Grilled salmon with lemon dill sauce**
  
• Baked tilapia with lemon caper sauce
  
• Pistachio crusted walleye served with lemons and tartar sauce**
  
• Pistachio crusted salmon with artichoke béchamel sauce**
  
• Tenderloin tips in a rich merlot sauce with mushrooms and onions served over fettuccini
  
• Pot roast with baby carrots and onions in rich pan gravy
  
• Sliced roasted beef tenderloin with bordelaise sauce**+
  
• Roasted prime rib of beef served with horseradish cream and au jus**+
  
• Portobello Florentine (Portobello caps topped with spinach, Swiss cheese, and marinara sauce)
• Cheese Tortellini (choice of garlic alfredo or tomato cream sauce)
• Squash ravioli with vegetable ratatouille and a light curry cream sauce
  
• Penne Puttanesca (marinara with capers, black olives, garlic and parmesan cheese)
  
• Baked manicotti (ricotta stuffed manicotti with marinara and mozzarella cheese)
  
  **Upgraded entree, additional cost
  + Chef carved presentation available for
  additional chef fee. One chef required per buffet

Starch Options

• Garlic mashed potatoes
  
• Roasted red potatoes with rosemary and garlic
  
• Roasted Yukon gold potatoes
  
• Yukon mashed potatoes
  
• Red skin-on mashed potatoes
  
• Confetti rice pilaf
  
• Sage dressing
  
• Three cheese potato gratin
  
• Sweet potato masher
  
• Baked potato with sour cream and butter

Vegetable Options

• Seasonal roasted vegetable medley
  
• Seasonal vegetable sauté with herbs
  
• Green beans amandine
  
• Baby carrots with herbs
  
• Stir-fry vegetable medley

Dessert Options

Priced a la carte

Chocolate dipped macaroons (2 per)
Creampuffs (vanilla, chocolate, raspberry)
Assorted bars (2 per)
Assorted cookies (2 per)
Apple crisp with whipped topping*
Bread pudding with whiskey sauce*
New York style cheesecake
Tortoise cheesecake
Strawberry shortcake bar (pound cake, angel food cake, strawberries, strawberry sauce, whipped topping)
Chocolate decadence cake with triple berry sauce
Fresh berry torte
Fresh berry tart
Carrot cake
Assorted cupcakes

* Minimum of 25 servings required

Beverages

A la Carte Stations
Tableside service available for an additional fee.

• Regular coffee with condiments
  
• Decaf coffee with condiments
  
• Hot tea
  
• Iced tea
  
• Lemonade
  
• Fruit Punch (tropical, sparkling or red fruit)

Miscellaneous upgrades

Applies to any Selected Menu
Upgrade to:
- Ivory table linens
- Ivory or Black linen napkins

* Additional tables can be skirted in white, black or ivory for an additional fee.
* Additional tables can be conference clothed in black or ivory for an additional fee.
* Water glasses and water carafes on tables available for additional fee.

Dessert Options

Priced a la carte

Chocolate dipped macaroons (2 per)
Creampuffs (vanilla, chocolate, raspberry)
Assorted bars (2 per)
Assorted cookies (2 per)
Bread pudding with whiskey sauce
Apple crisp with whipped topping
New York style cheesecake
Tortoise cheesecake
Strawberry shortcake bar (pound cake, angel food cake, strawberries, strawberry sauce, whipped topping)
Chocolate decadence cake with triple berry sauce
Fresh berry tart
Fresh berry torte
Carrot cake
Assorted cupcakes (please inquire for pricing)

* Minimum of 25 servings required

Reception Menus

Butler Passed or Buffet presentation, priced per item. All hors d’oeuvers buffets include appropriate china, flatware, white beverage napkins, white table linens and black conference cloths for buffet. Upgrades available for additional charges.

Cold

-Fresh fruit skewers
-Antipasto skewer (salami, black olives, smoked mozzarella, pepperoncini)
-Sundried tomato tartlet
-Smoked turkey tartlet with cranberry chutney
-Vegetable roulade with basil pesto
-Partridge pear cups (pastry shell with diced pear and brie)
-Roasted vegetable bruschetta
-Vegetarian spring rolls with hoisin and peanut sauce
-Roasted pepper wedges with hummus
-Peanut chicken wonton (peanut chicken salad in a wonton cup)
-Artichoke and feta tartlets with olive tapenade
-Prosciutto wrapped asparagus
-Grilled shrimp with pineapple
-Touche scallops (tender scallops speared with a rosemary sprig)

Warm

-Mini quiche
-Spanikopita
-Waterchestnuts wrapped in bacon
-Roasted vegetable skewer
-Grilled chicken skewers with spicy peanut sauce
-Crab stuffed mushrooms
-Ribboned beef skewers with teriyaki sauce
-Bacon wrapped scallop
-Spicy shrimp and pineapple skewers
-Mini beef Wellingtons
-Cilantro and mustard seed chicken skewer
-Balsamic glazed portabello and tenderloin skewer (with three pepper relish)

Buffet Only

Priced per platter based on 25 servings per order. All hors d’oeuvres buffets include appropriate china, flatware, white beverage napkins, white table linens and black conference cloths for buffet. Upgrades available for additional charges

Cold

-Chicken Caesar pasta salad on a bed of crisp romaine lettuce
-Assorted spreads with flatbreads (red pepper, garden herb, blue cheese)
-Roasted vegetable platter with pesto aïoli
-Brie with caramelized apples served with crackers and French baguette
-Pistachio crusted salmon with cilantro mustard aïoli
-Fresh fruit tray
-Rustic torte (Italian pastry, layered with cheese, olives, meats, and fresh vegetables) Sliced and served at room temperature with a rustic tomato sauce
-Shrimp platter with traditional cocktail sauce (3 per person)
-Gourmet cheese platter with crackers and flatbreads
-Vegetable spring rolls with spicy peanut and sweet and sour sauce
-Tri-color tortilla chips with salsa, guacamole and sour cream
-Vegetable platter with ranch dip
-Pepper crusted smoked salmon with cream cheese & crackers
-Pepper turkey with pear and hazelnut relish
-Antipasto platter (salami, roasted vegetables, olives, assorted cheeses, pepperoncini, breads and flatbreads)
-Build-Your-Own Deli Platter (sliced turkey, ham, roast beef and salami, assorted sliced cheeses, lettuce, tomato, onion, mayonnaise, mustard, dijon mustard, rolls and breads)
-Beef tenderloin platter with horseradish cream and rolls

Hot

-Meatballs (Swedish, BBQ, Burgundy Mushroom or Italian marinara)
-Caribbean cocktail sausages (2 per person)
-Campfire potatoes (potatoe wedges, cherry wood bacon, peppers, smoked gouda cheese)
-Ragout of yukon gold potatoes and artichoke with gouda
-Rueben spread with cocktail rye bread
-Italian sausage with peppers, onions, and marinara sauce
-Chicken satay with peanut sauce
-Chicken drummies (Buffalo, BBQ or Seasoned, with ranch and blue cheese dip)
-Penne pasta with chicken and roasted vegetables in a sundried tomato cream sauce
-Taco bar (seasoned ground beef, shredded cheese, pico de gallo, lettuce, sour cream, salsa, and taco shells)
-Wild mushroom gratin served with crostini
-Artichoke and spinach gratin with flatbreads
-Barbecue baby back pork ribs
-Crab Cakes

Performance Stations

All stations include appropriate serviceware for menu presentation. The maximum number of guests for each performance station, is the same as the dining capacity of the host boat, the minimum number of guests required per performance station is 50. Minimum one chef required per performance station/100 guest

Mashed Potato Martini Bar

Mix your own mashed potato martini with velvety mashed potatoes presented in an acrylic martini glass, served with a worldly array of toppings. Create your own combination based on one potato and four hot/cold toppings. Priced per serving. Additional offerings available for extra charge.

Potatoes: wasabi mashed potatoes, mashed sweet potato swirl, white cheddar mashed potatoes, red flannel mashers, roasted garlic mashed potatoes, traditional butter infused mashed potatoes
Warm Toppings: velvety poulet, Mexican black bean chili (beef or vegetarian), Thai curried chicken, caramelized onion with goat cheese, wild mushroom ragout, moo shoo pork, broccoli asiago au gratin, beef and pepper stir fry, tequila lime chicken enchilada, Tuscan tomatoes and artichokes, chicken pot pie
Cool Toppings: crumbled cheeses (gorgonzola, feta, and goat), vegetable raja, baked spud toppers (sour cream, bacon, cheddar and chives), taco toppers (salsa, guacamole, and chipotle sour cream)

Build Your Own Pasta Bar

Guests can choose all their favorite pasta fixings, and then watch as our chefs sauté the creation on the spot. Can be purchased as entrée portion.
Select from the following:
Meats (select three): Spicy Italian sausage, julienne chicken, mini meatballs, prosciutto, pancetta or shrimp
Sauces (select two): roasted cherry tomato, roasted provencal vegetable, sundried tomato cream or creamy wild mushroom
Accompaniments (select six): shiitake mushrooms, baby portabello mushrooms, julienne zucchini, green beans, tri-color julienne peppers, arugula, spinach, fava beans, red onions, sliced olives, Italian parsley, crushed red peppers

Portobello Bar

Hand-selected portobello mushrooms saut éed with garlic, shallots and extra virgin olive oil. Fresh sourdough is grilled side by side with the mushrooms, then brushed with our aromatic creamy roasted garlic sauce, topped with portobello, then sprinkled with romano and parmesan cheeses. Served warm from the griddle to your guests. Two per guest, priced per serving.

Potstickers

Three delicious varieties of potstickers saut éed fresh in front of your eyes. Featuring pork, chicken and vegetable potstickers fresh from the pan served in chinese to-go boxes atop fried rice (pork, chicken or vegetable) and Asian slaw with sweet & spicy sauces. Priced per serving.

Performance Stations

All stations include appropriate serviceware for menu presentation. The maximum number of guests for each performance station, is the same as the dining capacity of the host boat, the minimum number of guests required per performance station is 50. Minimum one chef required per performance station/100 guest

Mashed Potato Martini Bar

Mix your own mashed potato martini with velvety mashed potatoes presented in an acrylic martini glass, served with a worldly array of toppings. Create your own combination based on one potato and four hot/cold toppings. Priced per serving. Additional offerings available for extra charge.

Potatoes: wasabi mashed potatoes, mashed sweet potato swirl, white cheddar mashed potatoes, red flannel mashers, roasted garlic mashed potatoes, traditional butter infused mashed potatoes
Warm Toppings: velvety poulet, Mexican black bean chili (beef or vegetarian), Thai curried chicken, caramelized onion with goat cheese, wild mushroom ragout, moo shoo pork, broccoli asiago au gratin, beef and pepper stir fry, tequila lime chicken enchilada, Tuscan tomatoes and artichokes, chicken pot pie
Cool Toppings: crumbled cheeses (gorgonzola, feta, and goat), vegetable raja, baked spud toppers (sour cream, bacon, cheddar and chives), taco toppers (salsa, guacamole, and chipotle sour cream)

Build Your Own Pasta Bar

Guests can choose all their favorite pasta fixings, and then watch as our chefs sauté the creation on the spot. Can be purchased as entrée portion.
Select from the following:
Meats (select three): Spicy Italian sausage, julienne chicken, mini meatballs, prosciutto, pancetta or shrimp
Sauces (select two): roasted cherry tomato, roasted provencal vegetable, sundried tomato cream or creamy wild mushroom
Accompaniments (select six): shiitake mushrooms, baby portabello mushrooms, julienne zucchini, green beans, tri-color julienne peppers, arugula, spinach, fava beans, red onions, sliced olives, Italian parsley, crushed red peppers

Portobello Bar

Hand-selected portobello mushrooms saut éed with garlic, shallots and extra virgin olive oil. Fresh sourdough is grilled side by side with the mushrooms, then brushed with our aromatic creamy roasted garlic sauce, topped with portobello, then sprinkled with romano and parmesan cheeses. Served warm from the griddle to your guests. Two per guest, priced per serving.

Potstickers

Three delicious varieties of potstickers saut éed fresh in front of your eyes. Featuring pork, chicken and vegetable potstickers fresh from the pan served in chinese to-go boxes atop fried rice (pork, chicken or vegetable) and Asian slaw with sweet & spicy sauces. Priced per serving.