Seasonal Dinner Menu

Three-course dinner during October to December

First Course 

House-Made Bread

Served with herbed butter

& Apple and Fennel Salad 

Mixed greens, celery, shaved red onion, creamy poppy seed dressing

Main Course (Your choice of Entrée)

Shoulder Tender Steak*

 green peppercorn au poivre creamy brandy sauce
 roasted winter vegetables, au gratin potatoes

-or-

Baked Salmon

scallions and creamy dijon vinaigrette

roasted winter vegetables and au gratin potatoes

-or-

Chicken Kiev

 stuffed with spinach and mushrooms, topped with sun dried tomato sauce

roasted winter vegetables and au gratin potatoes

-or-

Mushroom Barley Risotto (Vegetarian, Vegan) 
roasted broccoli, pearl barley, sautéd crimini mushroom

 roasted vegetables

Third Course

Carrot Cake

brown butter cream cheese frosting, fried carrots

Lunch Buffet Menu

 Cranberry and Walnut Salad

Mixed greens, diced celery, shaved red onion, creamy poppy seed dressing

House-Made Bread

Served with herbed butter

Aromatic Beef Roast
Slow-cooked beef round in aromatics and red wine, topped with house-made tomato and mushroom gravy


Broiled Brussel Sprouts

Sweet Potato and Parsnip Hash

Mushroom Barley Risotto (Vegetarian, Vegan) 
Roasted broccoli, pearl barley, and sautéd crimini mushroom.

 Served with roasted vegetables

Salted Caramel Apple Crisp
Soft apples and salted caramel sauce, topped with vanilla whip cream

Seasonal and local ingredients used when applicable.  Gluten free, vegan and vegetarian options are available upon request. Menus, times, prices and routes are subject to change. *Consuming raw or undercooked meats and fish may increase your risk of food-borne illness

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