~ DINNER MENU ~
Blackened Chicken Alfredo
a tender boneless breast of chicken prepared blackened style and placed atop a nest of fettuccine pasta Alfredo,
served with chef’s selection of seasonal vegetable
Herb and Bell Pepper Red Snapper
a roasted red snapper filet topped withherbs and bell peppers, finished with a squeeze of lemon,
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.
Menu changes may occur as we strive to provide the freshest products and ideas.
