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Dinner Cruise
Savor an exquisite dining experience where gourmet tastes, elegant decor and extraordinary views result in an evening of unparalleled pleasure. Our imaginative culinary creations, bountiful wine list and
star-quality entertainment all combine to create the ultimate New York indulgence.
Year-Round Cruising Schedule:
Board 6:30 pm • Cruise 7:30 to 10:30 pm*
Friday - Saturday Cruising Schedule:
Summer months only • Board 7:30 pm • Cruise 8:30 to 11:30 pm*
*Boarding and Cruising times may vary. Actual cruise times will appear on your booking confirmation.
Plated Dinner Menu
Appetizer
- Seafood Bisque
Rich Pacific Rim Lobster, Crawfish and Bay Scallops, simmered in Butter
and blended with Crème Fraiche and a touch of Sherry
- Herb Chevre Parfait
Goat Cheese: Eggplant Confit, Aged Balsamic Reduction, Basil Infused Micro-Greens
- Bateaux Antipasto Plateau
A selection of Fresh Buffalo Mozzarella, Prosciutto di Parma,
Roasted and Marinated Vegetables and Assorted Olives
- Maryland Lump Crab Cake
Accompanied by Citrus Vegetable Slaw and Dijon Aioli
Intermezzo
- Baby Organic Greens with Lemon Vinaigrette
Entrées & Complements
- Filet Mignon
Pan Roasted Filet Mignon with Hand-Mashed Potatoes, Seasonal Vegetables, Blue Cheese and Roasted Shallot Demi Glace
- Miso Glazed Wild Alaskan Salmon
Fire Roasted Salmon Fillet served with Fresh Soy Beans, Coconut Rice and Baby Bok Choy
- Free Range Tuscan Chicken Breast
Tender Lamb served aside Creamy Polenta and Fresh Fava Beans
- Rosemary and Mint Braised Lamb Shank
With Turkey Bacon on a warm Multigrain Bun
- Mediterranean Vegetable Purse
Israeli Cous Cous, Roasted Vegetables and imported Cheese in a Whole Wheat Pastry Bundle served on a bed of Baby Carrots, Asparagus and Fire Roasted Red Pepper Puree
Desserts
- Vanilla Crème Brulee
- Warm Valrhona Chocolate Torte
With Dulce de Leche Gelato
- New York Style Cheesecake
With Seasonal Fruit Compote
- Pear and Almond Torte
With Spiced Whipped Cream and Port Wine Reduction
Coffee, Tea & Ice-Tea Included
Menu subject to change
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