Private Events Corporate Events Weddings Lunch

The Event:
Client Appreciation
Cruise on an historic ship

The Invitation:
Sun Glasses and a Sailor’s Cap

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

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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