Murder Mystery Dinner Cruise

"With this ring, I Thee Dead"

Where matrimony, murder, and mystery go hand in hand…until death do them part.

Billy and Katie (no relation to royalty) aren’t the brightest bulbs in the marquee, but they’re both beyond thrilled to have you as their special guests on this, the day of their long-awaited wedding. They’re hopelessly in love and their heads are in the clouds, but snarky friend and caterer Rita says they should be in the stars…because astrologically speaking this day is going to be a disaster. It isn’t long before we see that Rita may have a point. Sam, the handsome and arrogant best man and also a member of the catering staff, is trying his best to keep everything running smoothly while still making sure he gets some action before the end of the night. But suddenly the wedding day turns even more chaotic when the minister mysteriously dies and the only one who can fill in for him is plastered off his ascot. Who killed the minister and why? Everyone at the wedding is suspect, but who will be found guilty? It’s up to YOU, the guests at these nutty nuptials, to help reconstruct the events leading up to the murder and decide "whodunit" in this hilarious, fast-paced comedy of errors that will forever make you question a walk down the aisle.

You´ll die laughing during our hilariously thrilling Murder Mystery Dinner Cruise. Suspense, action, and a devilishly delicious plated dinner, followed by a "Killer Dessert" completes the evening. This year's Murder Mystery "I Do Or Die" celebrates the marriage and family feud that errupts at the wedding while you try to figure out who did it!

Cruise Dates:	June 21 - August 30
Cruise Duration:	2 1/2 Hour Cruise
Departure Times:	6:30-9:00 pm - Thursday's
Notes:	Audience Interactive Comedy Plated Dinner Service
Price:	49.54 Adults 31.92 Children (3-11) * Taxes and Fees are additional

	Murder Mystery Plated Dinner Service Appetizer Selections Soup du Jour 4.72 Cheese Plate 5.86 Shrimp Cocktail 6.98 Garden Salad Fresh Mixed Greens, Tomatoes, Cucumbers, Red Onions and Carrots Finished with the Chef’s Vinaigrette Dressing Soft Baked Dinner Rolls Served with Vermont Cabot Butter Entree Selections Beef Short Ribs Slow Cooked Boneless Short Rib of Beef with Red Wine Shallot Sauce Roast Chicken French Breast and Thigh, Marinated in Lemon and Garlic, Served with Pan Jus Parmesan Crusted Salmon with Balsamic Glaze and Red Pepper Coulis Vermont Goat Cheese Ravioli Stuffed with Grilled Vegetables and Chèvre Cheese with Red Pepper Hummus Cream Sauce and Wilted Spinach Braised Portabella Mushroom Layered with Roasted Red Peppers, Balsamic Caramelized Onions and Grilled Vegetables with Creamy Polenta Accompaniments Seasonal Vegetable Medley Baked Russet Potato Dessert New York Style Cheesecake Served with Macerated Berries and Whipped Cream Print This Menu Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.