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The Event:
Client Appreciation
Cruise on an historic ship
The Invitation:
Sun Glasses and a Sailor’s Cap
Dramamine
Limousine service from their hotel or office to the dock
Passed Hors d’oeuvres
Shots of Clam Chowder
Tenderloin of Beef Rosette
served on a lacy potato pancake with horseradish creme fraiche
garnished with a sprig of watercress
Sushi
inside out California rolls and ahi tuna rolls served with pickled ginger,
wasabi and soy sauces
Drunken Roast Duck Crepe
chive crepe filled with duck, a dollop of apricot pepper jelly and
tied with scallions
Traditional Egg Rolls
filled with a bean thread noodle and Thai spiced chicken, served with
hot mustard and sweet and sour sauce
Fresh Seafood Bar
(to be set up on the stern)
Whole Poached Salmon
garnished with thin slices of English cucumber and lemon leaves
served with black bread, hollandaise and fresh dill sauces
Chilled Steamed Prawns and Oysters on the Half Shell
served with cocktail sauce, horseradish and fresh lemon
On the Buffet
(to be set up in the dining room)
Marinated and Grilled Beef Tenderloin
served with tarragon bearnaise, horseradish creme fraiche
and silver dollar rolls
Risotto Bar
served in martini glasses with grilled asparagus, roasted red and
yellow peppers, very-baked tomatoes, grilled eggplant, wild mushrooms,
butternut squash, fried leeks, pancetta, green onions and parmesan cheese
Dessert Buffet
An Assortment of Cookies and Tarts
(caterer’s choice but will include chocolate stars with creme)
Long-Stemmed Strawberries
dipped in white and dark chocolate
Decaffeinated Coffee
whipped cream with chocolate and cinnamon straws
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