Pricing:

• All inclusive price of $16,000 for up to 125 guests - Sat. night.
• $100pp additional guests
• $15,200 for up to 125 guests - Sun-Friday. $95pp additional guests

Includes:

• 4 hour cruise plus ½ hour boarding and ½ hour disembarking (5 hour event)
• Beer, Wine, Soda bar
• (Add $10pp for Premium Open Bar upgrade, or $15pp for Top Shelf upgrade)
• Wedding Buffet Menu
• Standard Wedding Cake or Assorted Pastries
• Champagne Toast

With Premium Open Bar:

• $17,250 with open bar for 125 and $110pp additional - Sat. night
• $16,450 with open bar for 125 and $105pp additional - Sun-Friday night

Additional Costs:

• 20% crew employment fee
• Dockage Fees ($500 from Lincoln Harbor Yacht Club, $1,000 Chelsea Piers)
• Sales Tax (either 8.875% for NYC pickup or 7% for NJ pickup)
• Suggested gratuity for staff is $500 - $700)
• Sit-down service additional $10pp (pre-selected entrée count required)



• Additional ½ hour for dockside ceremony (recommended) is $650 plus crew/tax
• DJ is additional $950
• Officiant to Marry You! $500
• In-house photographer: $1,800 plus tax (includes DVD)
• Flowers - vendor referral

Click here to view Royal Princess Charter Expenses and Menu List

• cocktail Hour
• Stationary Appetizer Display
• Julienned Vegetable and Assorted Dipping Sauces (inclusive)
• And
• Gourmet Cheese Board with Flat Breads, Crackers, Seasonal Fruits
• OR
• Charcuterie Board Marinated Assorted Italian Dried Meats, Olives, Seasoned Artichoke Hearts, Baba Ganoush with Toasted Nan

• Butlered Hors D'oeuvres A: (4)
• Assorted Handmade Petite Quiches with Sundried Tomato Tapanade
• Handmade Miniature Nachos a la Grande Rio
• Smoked Chipolata Sausage Wrapped in Puff Pastry with Poppyseed and Dijon
• Shang Hai Mini Spring Rolls w/Hoisin and Chili Glaze
• Miniature Spinach and Feta Triangles with Toasted Almonds and a Yogurt Dipping Sauce
• Gourmet Petite Franks in Warm Crescent Rolls
• Handmade Miniature Nachos a la Grande Rio
• Miniature Pizzas
• Roasted Baby Bella Mushroom Caps stuffed with mushroom and mozzarella
• Smoked Salmon Mousse on Cucumber with Mint and Crème Fraiche
• Crispy Potato Latkes with Sour Cream and Chive
• Smoked Salmon on Iranian Lavash
• Warm Baked Gorgonzola and Lingunberry Puffs
• Spicy Cuban Beef and Black Bean Empanadas with Chipotle Lime Cream
• Curry-Scented Jamaican Beef Pastries


• Butlered Hors D'oeuvres B: (2)
• Oven Baked Clams Oreganata
• Bangkok style Coconut Shrimp with a Tamarind and Mint Dipping Sauce
• Asparagus and Norwegian Smoked Salmon Wraps
• Tortellini and Gaetian Olive Brochette
• Beef and Mushroom en Croute
• Lobster Salad-Filled Celery Sticks
• Chipotle and Lime Beef with Roasted Pepper Quesadilla Stuffed w/Manchego Cheese
• Rosemary Scented Crostad, Coachouse Farms Goat Cheese Mousse and Cherry Tomato
• Thai Style Beef Sate with Peanut and Ginger Aioli
• Wild Mushroom Crepe with Truffle oil

• At the Buffet:
• Salad Selections (1)

• Mixed Hudson Valley Field Greens
• with grape tomatoes served with creamy twelve- year- old Balsamic and Extra Virgin Olive Oil or Maytag bleu cheese with fresh chives and frizzled shallots
• of two dressings on buffet or one for pre-plated salad.


• Classic Caesar Salad
• with aged Parmigiano-Reggiano traditional dressing in the style of Chef Caesar of Tijuana, garlic croutons and pacific anchovies on the side


• Pasta Presented with Traditional Tuscan Flair (1)
• Penne Puntanesca (tomato, olives, capers) Orrichetti alla genovese' with peas and parma ham Toscana Rigatoni alla vodka Gemmelli with Roasted Tomato Fondu and Napoli Basil Cream All of the above served with garlic toast and shaved parmesan cheese

• Entrées (1)
  
• Chicken Francaise (boneless with lemon, capers, and butter)
• Rosemary Scented Roast Chicken with Tricolor Peppers
• Classic Chicken Marsala with brown marsala sauce and sautéed mushrooms
• Fines Herb Panko Crusted Roast Turkey with Traditional Stuffing
• Almond Crusted Tilapia with a Lemon Beurre Blanc
• Baked Salmon Teriyaki with Black Sesame and Grilled Chive
• Chef's Ultimate Gourmet Meatloaf with Classic Glaze
• Something Wonderfully Vegetarian Chef's Choice
• Afghani Chicken Shashlik with Cilantro Onions
• Lemon peppered and broiled Mahi Mahi (additional at market price)
• Filet of Sole with lemon butter and almonds (additional at market price)

• Carving Station (1)
  
• Herb Crusted New York Sirloin with Traditional Merlot and Roasted Shallot Bordelaise
• Mustard Crusted Pork Loin with Port Wine Jus
• Roasted Turkey with wholeberry cranberry sauce with sage stuffing
• Sea Salt Crusted Whole Roasted Bella Russe King Salmon
• Spice-crusted Prime Ribeye of Roast Beef au jus
• Whole Spice-rubbed Roasted Filet Mignon
Roast Pernil Asado with Chimichuri Salsa
• Carved Prime Rib of Beef with Natural Juices


• Additional Entrée offered & $15pp

• Accompaniments (2)
  Additional Entree From C at $15pp
• Seasonal Vegetables roasted in olive oil
• Asian Stir-fry Vegetables
• Sugar Snap Peas with lemon-butter, salt, and pepper
• Wilted Spinach with garlic butter and grated farmer's cheese
• Roasted Carrots with Plump Raisins and Pistachios
• White, yellow, or tomato rice, (plain or with choice of black or red beans)
• Haricots Verts Almandine - tiny French green beans sautéed with butter and almonds
• Roasted Root Vegetables with Rosemary and Garlic
• Traditional Dominican Moro with Spanish Rice and Black Beans
• Roasted Baby Red-Skinned Potatoes with Rosemary
• New England-style Herb and Butter-Boiled Potatoes
• Maple Glazed Yams
• Jacket Sweet Potatoes
• Garlic Smashed Red Bliss Potatoes
• Baked or Mashed Butternut Squash
• Ratatouille Provencal - summer vegetables slow-simmered w/tomatoes & herbs de Provence
• Slow Braised Collard Greens with Southern Spices
• Sweet Corn on the Cobb
• Slow Cooked Molasses Baked Beans

• Parisian Dessert Coffee and Tea Station
• with Wedding Cake OR Assorted Italian Pastries and Seasonal Fruit