~ DAYTIME LUNCH MENU ~
Salmon
a delicately prepared salmon filet, served with chef’s selection of rice and
seasonal vegetable
Vegetarian Harvest
a tasteful culinary presentation of fresh seasonal vegetables
served over a bed of white rice with a tomato provencal sauce
Chicken Cordon Bleu
tender chicken breast filled with ham and Swiss cheese, lightly breaded and topped with a classic bechamel sauce,
served with chef’s selection of rice and seasonal vegetable
Beef Burgundy
beef tenderloin pieces served over a bed of white rice with a burgundy & mushroom sauce
Shrimp Creole
our version of this New Orleans classic combines tender gulf shrimp with
fresh vegetables in a mild tomato creole sauce, served with white rice
Chicken Caesar Salad
tender pieces of lightly seasoned chicken breast served over fresh romaine
tossed in creamy Caesar dressing with herbed croutons and Parmesan
Entrees are ordered and prepared on board the vessel.
Entrees except the Chicken Caesar Salad are served with a mixed greens salad, bread and dessert.
A 20% gratuity will be added to parties of seven or more guests.
Menu changes may occur as we strive to provide the freshest products and ideas.
~ EVENING DINNER MENU ~
Blackened Chicken Alfredo
a tender boneless breast of chicken prepared blackened style and placed atop a nest of linguine pasta Alfredo,
served with chef’s selection of seasonal vegetable
Lemon Pepper Red Snapper
a roasted red snapper filet dusted with our own lemon pepper seasoning,
served with chef’s selection of rice and seasonal vegetable
Flat Iron Steak Argentine
tender flat iron steak seared to medium and topped with a traditional Argentinian green chimichurri sauce,
served with garlic red skin mashed potatoes and seasonal vegetable
StarLite Chicken Spinachi
breaded boneless chicken breast stuffed with a mix of goat and Parmesan cheeses, artichoke hearts,
and sauteed spinach, served with chef’s selection of rice and seasonal vegetable
Vegetarian Harvest
an assortment of lightly seasoned, roasted garden vegetables combined with linguine
and tossed in a garlic infused olive oil
Stuffed Shrimp
five large blue water shrimp filled with blue crab and Italian herb stuffing, drizzled with our Cajun remoulade,
served with chef’s selection of rice and seasonal vegetable
Boneless Pork Ribeye
tender pork ribeye prepared with our own dry rub seasoning, roasted in its own juices and tastefully accented
with a balsamic glaze, served with garlic red skin mashed potatoes and seasonal vegetable
Oven Roasted Salmon
filet of salmon complimented with shallot and lemon beurre blanc sauce,
served with chef’s selection of rice and seasonal vegetable
Chateaubriand
classic beef tenderloin slow-roasted to medium-rare and topped with our homemade bearnaise sauce,
served with garlic red mashed potatoes and seasonal vegetable
Land and Sea
a pairing of our two favorites - chateaubriand and stuffed shrimp, served with garlic red mashed potatoes
and chef’s selection of seasonal vegetable
Entrees are ordered and prepared on board the vessel.
Entrees are served with a mixed greens salad, bread and house dessert.
A 20% gratuity will be added to parties of seven or more guests.
Menu changes may occur as we strive to provide the freshest products and ideas.
