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Prepared by our gourmet chefs aboard the Jubilee Queen:
| To Start |
Appetizer
Trio of Dips served with Crostini, Flatbreads and Grilled Pita
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| Buffet |
Bread Basket
Fresh Baked Breads and Rolls with Sweet Whipped Butter
Salads
Three-Leaf Salad: Romaine, Radicchio and Iceberg Garnished With Tomatoes,
Cucumbers and Julienne Carrots and
Served with Chef’s Choice of Dressing
Classic Caesar Salad: Hearts of Romaine, Herbed Croutons, Smoked Bacon, Chef
Caesar Dressing with Freshly Grated Parmesan and Lemon
Entrée
Penne Pasta Marinara
With Fresh Tomato, Basil, Rosemary and Herbs
Roast Beef au Jus Rubbed with Dijon, Fresh Herbs and Slowly Roasted
Summer Citrus Herb Grilled Chicken: Chicken Marinated with Extra Virgin Olive
Oil, Shallots, White Wine, Parsley, Sage, Rosemary and Thyme
Grilled over Hickory Wood
Sides
Medley of Fresh Seasonal Vegetables
Baked Russet Potato: Garnished with Butter, Fresh Chives and Sour Cream (Bacon
Bits on the Side)
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Sweets
Table |
Seasonal Fresh Fruit Platter
An Assortment of Squares and
pastries.
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| Beverage |
Freshly Brewed 100% Colombian Coffee
A Selection of Fine and Specialty Teas*PLEASE NOTE:
There are no separate vegetarian options available with this menu. |
Next »
The Ports of Call
Buffet
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