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Sevruga Malossol Caviar on Ice with Melba Toast, Garniture Classic

Fresh Blue Point Oysters in the Half Shell
Served on Crushed Ice with Cocktail Sauce

Half Coconut Filled with Segments of Fresh Fruits Flavored with Cointreau

Cream of Fresh Mushrooms with Sun-Dried Tomatoes

Captain's Welcome Salad with Balsamic Vinaigrette Dressing

Refreshing Champagne Sherbet Moet & Chandon

Broiled Australian Rock Lobster Tail with Drawn Butter
Steamed Fresh Asparagus Spears, Sauce Hollandaise
Pilaff Rice with Golden Tumeric and Bell Peppers

Roasted Prime Rib of Kansas Beef with Natural Gravy and Shredded Horseradish
Steamed Fresh Asparagus Spears, Sauce Hollandaise
Half Tomato St. German, Glazed Carrot Balls
Baked Idaho Potato with Sour Cream and Chives

Supreme of Chicken a la Mode du Chef
(Baked Stuffed Breast of Chicken on a Light Chevril Sherry Sauce and Tomato Confit)
Glazed Carrot Balls, Half Tomato St. German, Saffron Linguini

California Strawberries Romanoff

Selection of International Cheese, Crackers and Biscuits

Iced Fresh Fruit in Season