Dinner Menu

Cocktail Hour Appetizer
  • Optional shrimp cocktail @ $14 additional. Four jumbo (U-12) shrimp with sauce
  • Cheese platter with five different artisan cheeses, 10 oz. total, candied nuts, grape clusters, baguettes, and crackers $25.  Cheese platter not available in the fall.
  • 6-8 oz. bowl of chef-made sweet and heat candied mixed nuts $7
  • Available for purchase for any dinner cruise, advance notice required
Soup & Salad
  • Soup of the day
  • Salad – Chef’s choice of house-made dressing
Entree

We offer five entree choices. All entrees served with a carbohydrate, often garlic smashed potatoes (most people’s favorite). Choose one entree from the following:

  • Grilled coriander-encrusted Atlantic salmon, with a fruit salsa
  • Airline breast of chicken (meaning the wing is attached for flavor and presentation), sauteed, and served with a sardi sauce
  • Certified angus beef (we need to know how you want it cooked)
  • One of two chef’s specials
  • Vegetarian option available upon request
Chef’s Specials: Past Selections
  • Boneless, skinless breast of duck, grilled, served with sardi sauce (glaze of dijon mustard, brown sugar, and red wine)
  • Chilean sea bass with a lemon beurre blanc
  • Citrus seared sea scallops over a bed of angel hair pasta with an herbed scampi sauce
  • New Zealand rack of lamb, rubbed with Mediterranean spices and served with a mint-infused cabernet reduction sauce
  • Fresh yellowfin ahi tuna, sesame seared, served with a marinated cucumber salad and East Meets West spicy dipping sauce
  • Balsamic marinated with whole grain mustard flank steak with brandy sauce au poivre
  • Cocoa and chili rubbed pork tenderloin with an espresso poivre
  • Apple-stuffed, bone-in pork loin with a red onion confit
  • Ossobuco-cross-cut pork shanks brasied with vegetables, white wine, and broth
  • Halibut, grilled and served with a buerre blanc
  • Fall-off-the-bone pork spare ribs w/ traditional seasonings and a root beer-based BBQ sauce
  • Half rotisserie chicken, rosemary brined, grilled and roasted, and served with natural pan juices
  • Asian-inspired pork belly, braised, with saki, soy, and ginger… slightly spicy
  • Veal Delmonico chop, peppercorn-encrusted with whole grain mustard cream sauce
Dessert

Strawberry shortcake through Sunday, July 15 (while strawberries abundant, lush and in-season) or Raquette Lake cheesecake.  Starting July 17, seasonal fruit (peach melba as soon as peaches ripe) or tiramisu (an Italian trifle with lady fingers soaked in coffee and spirits, and layered with custard). Labor Day through Columbus Day, maple creme brûlée or apple crisp a la mode.