Grand Duke Menu for the ultimate Dinner Cruise with NY Boat Charter
Grand Duke Menu
Cocktail Hour
Stationary Appetizer Display
Julienned Vegetable and Assorted Dipping Sauces
Tortilla Chips, Mango & Garden Salsa,
Sweet Potato Chips, Hummus, Pita, Bruschetta & Toast
Butlered Hors D’oeuvres: (5)
Assorted Petite Quiches
Shang Hai Min Vegetable Spring Rolls w/Hoisin and Chili Glaze
Miniature Spinach and Feta Triangles with Toasted Almonds and a Yogurt Dipping Sauce
Gourmet Petite Franks in Warm Crescent Rolls
Chicken & Cheese Taquitos
Salsa and Cheese Quesadillas
Assorted Puff Pastries
Miniature Gourmet Pizzas – three types which include Pear/Gorgonzola, Margherita, and Pepperoni served on wooden pizza trays
Mini Beef Sliders
Pulled Pork Sliders
Mini Philly Cheesesteaks
Roasted Baby Bella Mushroom Caps stuffed with mushroom and mozzarella
Traditional Potato Pancakes with cinnamon apple sauce
Smoked Salmon on Cocktail Pumpernickel
Warm Baked Gorgonzola and Lingunberry Puffs
Spicy Cuban Beef and Black Bean Quesadillas with Chipotle Lime Cream
Curry-Scented Jamaican Beef Pastries
Premium Crab Cakes
AT THE BUFFET: Salad (Select One)
Mixed Hudson Valley Field Greens
with classic accompaniments and assorted dressings including Oil & Vinegar
Classic Caesar Salad
with aged Parmigiana Reggiano traditional dressing in the
style of Chef Caesar of Tijuana, garlic croutons and pacific anchovies on the side
Pasta Presented with Traditional Tuscan Flair (1)
Traditional Penne with Marinara
Campanale Alfredo with Romano or Gorgonzola
Farfalle with Pesto
Farfalle with Basil Cream
Penne a la vodka
Gourmet Mac & Cheese with frizzled onions
Penne with Fresh Tomato and Basil
Penne w/ Pine Nuts, Broccoli Rabe, Toasted Garlic, Extra Virgin Olive Oil
Tortellini with Basil Cream Sauce (add $3pp)
All of the above with Garlic Toast and shaved Parmesan Cheese
Entrees (Select 2)
Rosemary Scented Roast Chicken w/Tricolor Peppers
Caribbean Style Jerk Chicken
Classic Chicken Parmesan
Boneless Onion Crusted Chicken Breast
Chicken Royal Princess boneless breaded with artichokes, sundried tomato, capers
Chicken Francaise boneless with lemon, capers, and butter
Carving of Roasted Turkey Breast with Cranberry Orange Jus
Classic Meatballs or Italian Sausage
Eggplant Parmesan
Baked Tilapia with Lemon, Dill, Butter or Capers
Baked Salmon with Lemon and Dill
Baked Salmon Teriyaki
Carved Top Round London Broil with Horseradish
Roast Rubbed Pork Loin with Calvados Apples or Peaches
Carving of Brown Sugar and Maple Glazed Ham
Broiled Mahi Mahi with Mango Salsa
North Atlantic Cod with Lemon Butter Crumbs or Olive Oil & San Marzano Tomatoes & Basil
Orange Ginger Pork Tenderloin
Carved Top Round London Broil with Traditional Merlot and Roasted Shallot Bordelaise
Carving of Brown Sugar and Maple Glazed Ham
Carved Prime Rib-Eye with Au Jus (boneless)
Carving of Roasted Turkey Breast with Cranberry Orange Jus
Roast Filet Mignon – (add’l $10pp)
Additional entrée $10pp
Accompaniments (2)
Roasted Medley of Broccoli, Cauliflower, and Carrots
Haricots Verts Almandine – tiny French green beans sautéed with butter and almonds
White, yellow, or tomato rice, (plain or with choice of black or red beans)
Roasted Baby Red-Skinned Potatoes with Rosemary
New England-style Herb and Butter-Boiled Potatoes
Jacket Sweet Potatoes
Classic Baked Potatoes
Bourbon and Brown Sugar Glazed Carrots
Garlic Smashed Yukon Gold Potatoes
Baked or Mashed Butternut Squash
Ratatouille Provencal – summer vegetables slow-simmered w/tomatoes & herbs de Provence
Parisian Dessert Coffee and Tea Station (Select 2)
Homestyle Giant Cookies
Brownies with Assorted Toppings
Vanilla or Chocolate Sheetcake with Vanilla/Chocolate Icing
New Orleans Style Bread Pudding
Spanish Style Tres Leche Cake
Tiramasu
Lemoncello cake
Chocolate Mousse Cake
Carrot cake
New York Cheesecake
Chef’s Choice Seasonal Dessert Buffet
