Butlered Hors d’oeuvres
Chicken Tenders with Lime and Orange Dip
Smoked Norwegian Salmon on black bread triangles
Smoked Duck & Chutney in pastry shells
Baked Clams with garlic
Baby Lamb Chops
Sliced Filet Mignon on baguette
Stationary Hors d’oeuvres display

Dinner
Filet Mignon with Bordelaise Sauce
Roast Prime Rib of Beef au jus
Baked Norwegian Salmon with Lemon Wine Sauce
Breast of Chicken with Porcini Mushrooms
Stuffed Filet of Flounder with Crabmeat
Roasted Filet of Ostrich with citrus sauce

Accompaniments
Roasted Red Bliss Potatoes
Penne pasta with pesto and marinara sauce
Captains trio of Steamed fresh colorful vegetables

Dessert
3 Tier Wedding Cake with Fresh Flowers
(your selection of cake and filling)
Fruit Shaped Sorbet
Hand dipped chocolate strawberries
Viennese Table
Your complete menu is prepared on board.