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Four-course Dinner

Four courses for $95 per person

Assorted Caviars (Market Price Addition)
Oysters and Clams traditional accoutrement
Tuna Tartare paddlefish caviar, wasabi crème fraîche, ginger-watercress vichyssoise
Burgundy Escargot Vadouvan butter, tomato concasse, naan bread
Crab Cake apple, celery, Meyer lemon
Raviolo ricotta di Bufala, egg yolk, cream of salsify, wild mushrooms, port reduction
Foie Gras au Torchon Armagnac raisin, apricot gelée, saffron-anise brioche

Ravioli honey roasted butternut squash, blue cheese, hazelnut, Swiss chard, sage-brown butter
Lamb Bolognese cavatelli, merguez, braised shoulder, roasted tomatoes, manchego

Dover Sole zucchini, mustard cream
Turbot saffron leeks, pomme tournée, lemon butter
Colorado Lamb Chop carrot purée, baby carrots, shaved Brussels sprouts date-rosemary jus
Venison cauliflower, red onion marmalade, Yukon Gold potatoes
“Speakeasy” Steak Tartare mesclun greens, truffle vinaigrette, toast points
Filet Mignon petite heirloom potatoes, asparagus, blue cheese butter, red wine jus

Creamed Spinach ● Seasonal Mushrooms ● Brussels Sprouts ● Olive Oil Whipped Potatoes ● French Fries ($12 addition)
Truffle Macaroni and Cheese ● Pommes Soufflées ($17 addition)

Upside Down Caramelized Apple Tart toasted walnuts, pear sherbet
Baileys New York Cheesecake Jivara chocolate cream, mandarin coulis
Crème Brûlée Tasting vanilla bean, orchard cider, maple pecanl
Black and White Soufflé sour cherry sauce, cookies ‘n’ cream ice cream

Beverages, taxes and gratuities are not included.

The majority of our menu is Gluten Free or can be prepared as such. Please inform your Captain of any dietary restrictions or allergies.

Executive Chef Sylvain Delpique, Maîtres Cuisiniers De France / Pastry Chef Ikuma Motoki

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