2009 Boston Midday Cruise Menu

Chef's Choice Passed Hors d Oeuvres

Assorted Canapés
Roasted Sirloin on Crostini with Herbed Cheese and Caramelized Onions, Smoked Chicken Salad Tartlet, and Smoked Salmon Mousse on Toast Points

Herbed Beggars Purse
Petit Pasta Filled with Fontina and Italian Cheeses

Domestic and Imported Cheese Display
Swiss, Cheddar, Mozzarella and Herbed Cheeses with Chefs Choice Gourmet Cheeses, Roast Parmesan Crostinis and Cracker Varieties

Grilled Vegetable Antipasto
Seasonal Vegetables to Include Zucchini, Summer Squash, Endive, Asparagus, Tomato and Eggplant
Accompanied by Chick Pea Salad, Tomato and Onion Ragout and White Bean Puree
Served with Artesanal Grilled Breads

Hand Carved Chilled Meat Platter
To include Sirloin, Salami, Capicola, Saucissons and Chef's Choice Selections
Accompanied by Vinegar Peppers, Kalamata Olives, and Pickled Cornihons

Chocolate Dipped Strawberries

*Menu items are subject to change.