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	LUNCH-ON-THE-LAKE-CRUISE For the ultimate lunch, you must try our Lunch-on-the-Lake Cruise. Sailing Monday through Saturdays, these 1½ hour cruises offer time to relax, enjoy the views and savor a bountiful buffet designed especially for the "lunch bunch". The Executive Chef's newly created menu features: Soup of the day, Green Salad Bar, Pasta of the Day, Carving Station, Fresh-Baked Artisan Bread, Selection of Main Dish Salads and Fresh-Baked Desserts. This cruise is ideal for co-workers, gatherings of friends and families, small meetings, showers, and Red Hat Society outings. reservations

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	BRUNCH-ON-THE-BAY FOR STARTERS Fresh Seasonal Fruit Salad Fresh-Baked Cinnamon Buns THE GRAND BUFFET Carved Pork Loin Served with Warm Pineapple Chutney Eggs Benedict Florentine Seafood Salad of the Day Baked Macaroni and Cheese Breakfast Pizza Sticks Scrambled Eggs - Crisp Bacon - Homefried Potatoes THE GARDEN SPOT Assortment of Fresh-Made Salads BELGIAN WAFFLE STATION Served with Strawberries, Maple Syrup and Whipped Cream SWEET ENDINGS Fresh-Baked Dessert Selections Assorted Juices - Hot Coffee - Hot Tea - Hot Chocolate reservations printer friendly page

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	THE JOE LEVESQUE BIG BAND DINNER CRUISE APPETIZER SELECTIONS Seafood Bisque (cup) 4.72 Cheese and Fruit Platter 5.86 Shrimp Cocktail (4 large shrimp) 6.98 Dinner Menu Plated Service - Cooked-To-Order Mesclun Salad Tossed with Walnuts and Blue Cheese Dressed with a Wild Berry Vinaigrette Fresh-Baked Artisan Rolls Served with Whipped Butter SELECT ONE OF THE FOLLOWING ENTREES: Pan-Seared Beef Tenderloin Medallions Served with Roasted Tomatoes and Crumbled Blue Cheese Turkey Tenderloin Lacquered with an Orange and Crushed Mint Glaze Bouillabaise Made With Cod, Scallops, Shrimp and Calamari, Seasoned with Saffron Pasta Sacchetti Primavera Little Pasta Purses Filled with Three Cheeses Served with Julienne Vegetables in a Primavera Sauce Braised Portabella Mushroom Layered with Balsamic Roasted Red Peppers, Zucchini, Onions and Squash served over Oven Baked Polenta ACCOMPANIMENTS Roasted Fresh Root Vegetables Served with a Balsamic Glaze Wild Rice Pilaf DESSERT Fresh Fruit Tart Layered with French Pastry Cream and Fresh Berries Topped with Whipped Cream reservations printer friendly page

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	CARIBBEAN FUN DINNER MENU Action-Station Service SALAD BAR TROPICANA Mixed Greens, Cucumbers, Tomatoes, Red Onions, Mixed Nuts, Dried Cranberries, Kingston Croutons and Feta Cheese Served with a Choice of Mango Balsamic Dressing or a Creamy Lemon Poppy Seed Dressing Banana Coconut and Artisan Bread Selection Served with Whipped Butter ACTION STATIONS Montego Bay Pork Chef-Carved Steamship Served with Pineapple Chutney Jamaican Jerk Chicken Boneless Chicken Served on a Bed of Sautéed Peppers, Corn, Tomatoes and Mushrooms Poached Island Salmon Chilled Whole Salmon Served with a Tropical Fruit Relish and Finished with a Curry Sauce Sea Shell Pasta Station Presented with a Duo of Sauces: Pesto and Alfredo and Fresh Broccoli, Peas, Mushrooms and Olives Fresh Green Beans Tossed with Shallot Butter and Sprinkled with Almonds Rasta Rice DESSERT Jamaica Me Crazy Passion Fruit Mousse Topped with Fresh Tropical Fruit reservations printer friendly page

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	MANGIA MIA - THAT'S ITALIAN! APPETIZER SELECTIONS Minestrone Soup (cup) 4.72 Fresh Seafood and White Fish Stewed in a Tomato Broth Fresh Mozzarella Pizza (to share) 6.98 White Pizza with Basil, Kalamata Olives and Fresh Mozzarella Antipasto Plate (to share) 7.65 Olives, Marinated Vegetables and Assorted Cheeses, Served with Artisan Bread DINNER MENU Plated Service---Cooked-To-Order Mixed Green Salad Tossed with Fresh Mozzarella, Basil and Tomatoes Dressed with a Balsamic Vinaigrette Ciabatta Bread SELECT ONE OF THE FOLLOWING ENTREES: Beef Andalusia Bistro Beef, Finished with a Tomato, Mushroom, Kalamata Olive, Garlic and Basil Sauce Parmesan and Herb-Crusted Boneless Chicken Breast Stuffed with Camembert Cheese and Served with a Creamy Sundried Tomato Sauce Fruit-ti Di Mare Seafood Stew Simmered with Scallops, Shrimp, Calamari, Whitefish and Tomatoes Fried Ravioli Filled with Spinach and Artichokes Served with a Marinara Sauce Braised Portabella Mushroom Layered with Balsamic Roasted Red Peppers, Zucchini, Onions and Squash served over Oven Baked Polenta ACCOMPANIMENTS Italian Green Beans Simmered with Peppers, Onions, and Garlic Baked Polenta Topped with a Parmesan Crust DESSERT Tiramisu Espresso Infused Ladyfingers, Layered with a Creamy Custard reservations printer friendly page

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	ALL THAT JAZZ APPETIZER SELECTIONS Lobster Bisque (cup) 4.72 Cheese and Fruit Platter 5.86 Shrimp Cocktail (4 large shrimp) 6.98 Dinner Menu Plated Service - Cooked-To-Order Gourmet Garden Salad Fresh Mixed Greens, Tomatoes, Cucumbers, Red Onions and Carrots Finished with a Champagne Raspberry Vinaigrette Fresh-Baked Artisan Rolls Served with Whipped Butter SELECT ONE OF THE FOLLOWING ENTREES: Bistro Steak Served with a Wild Mushroom Port Sauce Chicken Madeira Braised on a Bed of Caramelized Pearl Onions and Mushrooms Served with a Madeira Port Sauce Broiled Atlantic Cod Topped with a Creamy Spanish Saffron Sauce Butternut Squash Filled Ravioli Dressed with a Lemon Butter and Fresh Spinach Sauce Braised Portabella Mushroom Layered with Balsamic Roasted Red Peppers, Zucchini, Onions and Squash served over Oven Baked Polenta ACCOMPANIMENTS Fresh Green Beans Tossed with Roasted Shallots Three Potato Tango Yams, Red Skinned and White Potatoes, Roasted and Tossed in an Herb and Sweet Butter Glaze DESSERT Ebony and Ivory Mousse Cake reservations printer friendly page

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	MURDER MYSTERY APPETIZER SELECTIONS Lobster Bisque (cup) 4.72 Cheese and Fruit Platter 5.86 Shrimp Cocktail (4 large shrimp) 6.98 Dinner Menu Plated Service - Cooked-To-Order Salad of Fresh Mixed Greens With Tomatoes, Cucumbers, Red Onions and Carrots Tossed with a Balsamic Vinaigrette Dressing Garlic Knots Fresh-Baked and Drizzled with Butter and Garlic SELECT ONE OF THE FOLLOWING ENTREES: Chateau Bistro Tender Slices of Beef Served with a Burgundy Wine and Roasted Shallot Sauce Roasted Turkey Tenderloin Served with Fresh Pineapple Mint Chutney Baked Atlantic Cod Served on a Bed of Tomatoes, Capers and Kalamata Olives Dressed with Lemon Buerre Blanc Fried Spinach and Artichoke Ravioli Filled with Mozzarella and Cheddar Served with a Marinara Sauce Braised Portabella Mushroom Layered with Balsamic Roasted Red Peppers, Zucchini, Onions and Squash served over Oven Baked Polenta ACCOMPANIMENTS Vegetable Gratin Spinach, Broccoli, Onions and Red Peppers Baked in a Swiss Cheese Gratin Rosemary Roasted Potatoes DESSERT Wild Berry Mousse Cake Served with Whipped Cream reservations printer friendly page

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	Dinner Menu Buffet Service Melt-In-Your-Mouth Garlic Knots Fresh-Baked and Drizzled with Butter and Garlic New England Clam Chowder Chef-Prepared and Served Steaming Hot Fresh Steamed Clams Steamed Whole Lobster Served in the Traditional "Down East" Style with Drawn Butter and a Lobster Bib! Chef-Carved Prime Rib au Jus Served with a Horseradish Cream Sauce Coleslaw Fresh Fruit Salad Corn on the Cob Roasted Red Potatoes DESSERT Fresh-Baked New-England-Style Blueberry Cake Served with Whipped Cream and Blueberry Sauce reservations printer friendly page

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	SEAFOOD DINNER APPETIZER SELECTIONS New England Clam Chowder (cup) 4.72 Lobster Bisque (cup) 4.72 Fruit and Cheese Plate 5.86 Dinner Menu Plated Dinner Service---Cooked-To-Order Fresh Green Salad With Carrots, Cucumbers, Red Onions and Tomatoes, Tossed with a Maple Balsamic Dressing Garlic Knots Fresh-Baked and Drizzled with Butter and Garlic SELECT ONE OF THE FOLLOWING ENTREES: Surf and Turf Lobster Thermidor and Cajun Bistro Steak ½ Maine Lobster Filled with a Creamy Sauce, Topped with a Fresh Cheese Crust and served with Cajun Seasoned Tender Sliced Petite Filet Mignon Fettucine with Shrimp and Alfredo Sauce Fresh Egg Fettucine Tossed in Alfredo Sauce with Shrimp and Imported Parmesan Cheese Seafood Platter Cod, Shrimp and Scallops tossed in a Lemon Caper Sauce Served over Rice Pilaf Roasted Fresh Turkey Tenderloin Served with a Creamy Wild Mushroom Basil Sauce Cajun Bistro Steak Tender Sliced Petite Filet Mignon with a Cajun Seasoning Rub ACCOMPANIMENTS Wild Rice Pilaf Fresh Green Beans Tossed in Shallot Butter DESSERT Fresh Seasonal Fruit with Cream reservations printer friendly page

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	THE CAPTAIN'S DINNER CRUISE APPETIZER SELECTIONS Lobster Bisque (cup) 4.72 Cheese and Fruit Platter 5.86 Shrimp Cocktail (4 large shrimp) 6.98 Dinner Menu Plated Service - Cooked-To-Order Gourmet Garden Salad Fresh Mixed Greens, Tomatoes, Cucumbers, Red Onions and Carrots Finished with the Chef's Signature Vinaigrette Dressing Fresh-Baked Artisan Rolls Served with Whipped Butter SELECT ONE OF THE FOLLOWING ENTREES: Chateau Bistro Tender Sliced Beef Served with a Wild Mushroom, Rosemary and Madeira Sauce Roasted Fresh Turkey Tenderloin Served with a Creamy Wild Mushroom Basil Sauce Baked Ocean-Fresh Cod Served with a Creamy Dijonnaise Sauce Butternut Squash Stuffed Ravioli Served with a Creamy Roasted Garlic Sauce Braised Portabella Mushroom Layered with Balsamic Roasted Red Peppers, Zucchini, Onions and Squash served over Oven Baked Polenta ACCOMPANIMENTS Roasted Fresh Carrots and Green Beans Sweet Potatoes, White Potatoes and Red Potatoes Roasted with Onions, Garlic and Butter DESSERT Apricot Cream Layered Genoise Cake Topped with Fresh Seasonal Fruit reservations printer friendly page

CELEBRATING SOMETHING SPECIAL?

Dazzle your Dearheart - Make your cruise even more memorable with our Celebration Packages. Roses, champagne, toasting flutes and a fresh-baked cake add the special touches that say "Wow!"

SWEETHEART PACKAGE:
Includes beverage choice of 750 ml bottle of wine, champagne, or sparkling cider, 2 Spirit souvenir toasting flutes, a red rose in a bud vase, and a 6" fresh-baked cake: 36.95

CELEBRATION PACKAGE
Includes beverage choice of 750 ml bottle of wine, champagne, or sparkling cider, 2 Spirit souvenir toasting flutes, and a 6" fresh-baked cake: 29.95

CELEBRATION CAKE
A sumptuous fresh-baked 6" cake: 12.00 Larger cakes for groups of 8 or more are available at 2.50 per person.