Package Includes

3 hour cruise (Mon - Wed evening, or any day before 4pm)
$75 per person for 125 person minimum
Beer, Wine, Soda bar (Premium open bar $10pp or $20pp top shelf)
Marquis Menu
Bring your own IPod, or $200/hour for a DJ
20% Service
Dockage Free Weehawken New Jersey or $1,000 Chelsea NYC
8.875% TAX (nyc) OR 7% tax (NJ)

• Cocktail Hour

• Elaborate Stationary Appetizer Display
• Julienned Vegetable and Assorted Dipping Sauces (inclusive)
• 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

• 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 w/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
  Carved Loin of Beef with Traditional Merlot and Roasted Shallot Bordelaise
  Mustard Rubbed Pork Loin with Port Wine Jus
  
• Additional entrée & $10pp

• Accompaniments (2)
• 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 Assorted Mini Cookies