Bateaux Lunch Menus

  • Appetizers

    Spring Salad Du Jour
    Daily salad creation inspired by our Executive Chef

    Blue Stone Crab Cake
    Lump crab dusted in blue cornmeal, cilantro corn salad, roasted garlic aioli, apricot habanero jam

    Wild Mushroom Strudel
    Rustic mushroom duxelle in phyllo, balsamic reduction, pecorino romano, truffle oil



    Ginger Roasted Chatham Cod
    Ginger roasted cod fillet, roasted pineapple and mango chutney, citrus infused quinoa

    Amish Roast Chicken
    Herbs de Provence, root vegetable mélange, thyme demi-glace

    Farm to Table Beggar’s Purse
    Roasted spring vegetables, puff pastry, tomato fondue, swiss chard



    Home Style Seasonal Cheesecake

    Chocolate Truffle Dream


    Coffee, Tea & Iced Tea Included


    *Menu subject to change. Please inform your server if anyone in your party has a food allergy.

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