2008 CHICAGO LUNCH CRUISE MENU
Our Executive Chef and galley staff prepare a distinctive menu of appetizers, entrees and desserts on board daily, complemented perfectly by our comprehensive wine list.
A waiter will take your individual appetizer, entree and dessert menu choices after your party is seated. You may request that your lunch be served immediately or that your meal be served at a more leisurely pace.
Groups of 20-600, please call us at 866/826-3463 for additional Group Cuisine & Menu options.
FIRST COURSE
Roasted Duck Confit
Braised Duck with Cherry Balsamic Demi-Glace served atop a Double Ripe Plantain Cake and
garnished with Sun Dried Cherries and Candied Pecans
Classic Caesar Salad
Crisp Romaine Hearts tossed with Classic Caesar Dressing, Herb Croutons and Parmesan Cheese
Lobster Bisque
Rich Lobster simmered in Butter and blended with Crème Fraiche and a touch of Sherry
MAIN COURSE
Tuscan Chicken
Pan-Seared Chicken Breast rubbed with Fresh Herbs and served with Escarole and a Tuscan White
Bean Ragu with Pancetta and Red Pepper, and finished with a Sun-Dried Tomato Goat Cheese Blend
Asian Grilled Salmon
Sesame Grilled Salmon roasted with Soy and Ginger served atop Crisp Romaine Hearts with Cilantro
Rice Wine Vinaigrette and a Sesame Ginger Rice Salad
Beef Short Ribs
Syrah Braised Short Ribs served with White Truffle Mashed Potatoes, Broccolini and a Petite Crock
of Bleu Cheese Fondue
Seafood Ravioli Grantinee
Ravioli Pasta stuffed with Shrimp, Scallops and Crab finished Au Gratin with Reggiano Parmigiano
Cheese and Pomodoro Ragu
Mediterranean Vegetable Purse
Israeli Couscous, Roasted Vegetables and Imported Cheese in a Whole Wheat Pastry Bundle served
on a bed of Eggplant Confit, Grilled Baby Carrots and Asparagus and finished with Fire Roasted Red
Pepper Puree
DESSERTS
A selection of Seasonal Desserts prepared fresh onboard daily.
Menu items are subject to change.
Groups 20-700, please call us at 866/826-3463 for additional Group Cuisine & Menu options.
