Dinner Cruise Menu
$55. pp, inclusive (4 course meal, tax, tip and cruise if you choose chicken or salmon entree. Add $6 ($61 pp) for Prime Rib or Chef's choice. Chef Jim announces the two chef's specials for the week each Sunday.
- Soup of the day (Optional shrimp cocktail @ $13 additional)
- Salad: Greens and seasonal vegetables complemented by your choice of homemade dressings. Chef Jim's Japanese Vinaigrette and Greek Vinaigrette can be purchased in the Caboose Gift Shop.
- Entree: We offer 5 entree choices. Choose one from these:
Grilled Atlantic Salmon served with a maple bourbon glaze, topped with toasted pecans.
Airline breast of chicken (meaning the wing is attached for flavor and presentation), sauteed, and served with a porcini cream sauce.
Certified Angus prime rib of beef. We need to know how you want it cooked.
Chef Jim announces the chef's specials for the week each Sunday. Here are some we have offered in the past:Boneless, skinless breast of duck, grilled,served with sardi sauce (glaze of Dijon mustard, brown sugar, red wine)
Chilean Sea Bass with a soy sherry sauce accented with currants or 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
Marinated Flank Steak with sauce au poivre
Apple-stuffed pork loin with a red onion confit
- Dessert choices will vary with the season. In June until peaches ripe about mid-July, choose between strawberry shortcake and tiramisu.
- Mid-July through Labor Day peach melba or tiramisu.
- In the Fall, Labor Day through end of October choose between maple creme brulee and bananas foster.