T H E C HEF S B U F F E T

All items are freshly prepared in our Dining Room.

A selection of C O N T I N E N TA L H A M

G O O S E T E R R I N E, figs and olives

HOUSE CURED SALMON

S A LT E D A N C H OV I E S

P I C K L E D S A R D I N E S, soused onions

OY S T E R S, on the half shell

L I T T L E N E C K C O C KTA I L tabasco peppers

C AU L I F L OW E R P I C C A L I L L I

C RU D I T E : S E A S O N S B O U N T Y

A Service of...
TODAY S C HI L L E D C RU STAC E AN
with a variety of house dips

AS S ORT ED AP P E T I Z E RS
Hot & Cold Selections

S T E A K and A N C H OV Y TA RTA R E

T U N A Ravigote

S C A L L O P baked in snail butter

PA S TA A L A PRESSE

M U S H RO O M O M E L E T T E prepared tableside

T H E S E AG R A M C R A B C A K E

F OI E G R A S and Onions

S OU P S
Caviar Vichyssoise Blue Crab Gumbo Mock Turtle

SA L A DS
ENDIVE & APPLE CHOPPED

AVO C A D O C R A B L O U I S

Ideal Accommodations for Banquets and Private Dinners

Dinner Served from 5 P.M. to 11 P.M.
Try our Classic Cocktails
 S E AF OOD
Scottish S A L M O N , in Chartreuse Sauce

M I N T E D B L AC K B A S S

Cajun S N A P P E R Coleslaw, Chowchow

L O B S T E R la Newberg

D OV E R S O L E
Horseradish Meunire Grilled Riviera
Neptunes Crown

ST EA KS, C HOP S & B IRDS

Larded S Q UA B , accompanied by preserved orange

H O N E Y M U S TA R D D U C K L I N G

SPRING CHICKEN A LA QUEEN

Wild P H E A S A N T C L A I B O R N E , Madeira, Black Truffle, Endive

A M I S H H A M S T E A K , Pickled Pineapple

T R I P L E L A M B C H O P S, Curried Flavors, Mint jelly

V E N I S O N C U M B E R L A N D, Walnuts and Huckleberries

F I L E T M I G N O N Peppered, Florentine, or Peconic

PR IME AGE D ST EA KS
Please inquire with your Captain about our additional cuts of American beef

N E W YO R K S T R I P

P O RT E R H O U S E , R I B E Y E by weight

T RO L L E Y S ERVIC E

Prime Rib
Spit Roasted, Deviled Bone

A S PA R AG U S P O TAT O E S GRAINS & RICE

Grilled Cottage Fries Carolina Pilaf

Chinois Buttered Dumplings Nutted Wild Rice
Maltese Steamed with Dill Rye Forester
Jacks Pie Hashbrown OBrien Grits with Marrow
Hunters Style
Whipped