BOWL ME OVER

DIY pokē bowl with brown wild rice pilaf, seared ahi tuna, avocado, edamame, fried rice sticks; ponzu Sriracha aioli drizzle; spiced crispy wonton chips

SEAFOOD GRILL

Skewered grilled shrimp and andouille sausage with corn, peppers and mushrooms, chimichurri, and a side of roasted redskins

SUMMER COMFORT

Peri Peri boneless chicken wings; mac-and-cheese bake

GUACAMOLE-ME

Chef-made guac, habanero-bell pepper relish, cilantro lime crème fraîche, black bean-roasted corn salsa, chipotle salsa, tri-color tortilla chips

SHRIMP SHOOTERS

Chilled wine-poached shrimp shooter, cocktail sauce, herb rémoulade

CHARCUTERIE

Imported cheeses with artisan cured meats, house-smoked turkey breast, varietal olives, peppers, and grilled vegetables, served with house-made breads

SEAFOOD CELEBRATION

Wine-poached shrimp shooter, cocktail sauce, herb rémoulade

Seared diver scallop, black garlic aioli

Hickory-smoked salmon, lobster pico de gallo

Arugula, blistered tomatoes, white balsamic vinaigrette

SUSHI INARI

Fried bean curd envelope stuffed with sushi rice and lobster with wasabi aioli, wakame (seaweed salad), pickled ginger, soy sauce

BABY BANH MI

Steamed bao bun, stuffed with traditional lobster salad and Baja slaw; root vegetable chips

RAMEN BAR

DIY ramen bowls: ramen, braised pork, egg, bamboo shoots, carrots, green onion, napa cabbage, radish, kimchi, sesame seeds

ROLLED QUESADILLA

Grilled vegetables rolled with muenster and pepper jack cheeses in a flour tortilla; fresh guacamole, chipotle sour cream, roasted hot pepper salsa

SLIDERS

Steamed buns topped with pure Angus hamburger, smoked gouda, sautéed onions, dill pickle chips, and catsup and mustard

DETROIT CONEY

All beef hot dogs and chili with all the fixings: Chopped onions, pickle relish, catsup and mustard

PIZZA

Pizza margherita

Hawaiian ham and pineapple

Four cheese with basil and garlic

PASSED HORS D’OEUVRES

Savory favorites passed butler-style

CARVED TENDERLOIN

Roast tenderloin, carved to order, with zip sauce and horseradish crème fraiche

TUNA AND TARO

Seared Ahi with vegan ginger caviar, crunchy Vietnamese slaw and Baja sauce, accented with a Himalayan pink sea salt block and taro chips

PIEROGIS

Sautéed potato and cheese stuffed pierogi, with chive crème fraîche and apple chutney

SOUTHERN STYLE SLIDERS

Pulled pork on Hawaiian sweet bread

Beer battered chicken on potato rolls

Fried green tomatoes with pancetta crisps and spicy remoulade on brioche

Honey mustard barbecue sauce, crispy onions, and bread and butter pickle garnishes

PASTA MILANO

Fresh portobello ravioli with mushroom-sherry sauce Grilled vegetables and Rustichella d’Abruzzo rigatoncini pasta with heirloom tomato sauce

SHRIMP CREMOSI SAUTÉ

Fresh jumbo Gulf shrimp sautéed to order and tossed in white wine-lemon butter sauce; served with fresh toasted baguettes

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