Steamboat Menu

AMUSE-BOUCHE

Gulf Shrimp Futomaki (fat sushi) – with Togarashi puffed rice and furikake aioli

SOUP

French Onion - with a hearty beef stock and topped with a toasted crouton and Gruyere cheese

SALAD

Heirloom Tomato Salad - featuring house-cured prosciutto, mixed greens and goat cheese.  Finished with pepper jelly vinaigrette and garnished with an edible orchid.

ENTREES

Grilled Mixed Seafood Gâteau - Gulf shrimp, crabmeat and farm raised fish cake with Panko bread crumbs and a Ravigote sauce

Slow Roasted Rib of Beef - cooked medium rare and offered with natural au jus and bleu cheese aioli

Coq Au Vin – boneless slow cooked young hen with a rich velouté, pearl onions, sliced mushrooms and NATCHEZ cured bacon

SIDE DISHES

Mushroom Concerto - a medley of porcini, portabella and crimini mushrooms accented with garlic and beef stock

Ratatouille a la Provence - combines eggplant, tomato, squash, onion, garlic and carrots simmered in extra virgin olive oil

Truffled Fennel Risotto – made with Arborio rice, fresh fennel, parmesan cheese, cream and truffle oil

Oven Roasted Purple and Red Potatoes - in extra virgin olive oil, garlic and white wine

DESSERTS

Belgian Chocolate Pot De Crème – garnished with a chocolate covered strawberry

Natchez Bread Pudding - with a white chocolate sauce and white chocolate shavings

Complimentary Kir Royale served with dessert

Commemorative Champagne Flute

Dance tunes by Mobile Music DJ

Created and Prepared by Executive Chef Joey La Bella and Sous Chef Tim Harris

 Boarding 7:00pm – Sailing  7:30pm-9:30pm