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Lights Parade Dinner Cruise with Ken's Creative Kitchen

Dates Available

Saturday, December 9th

Price
$225/Guest

Location

Annapolis

Upcoming Dates

No bookings available at this time.

Description

Join Watermark and Ken’s Creative Kitchen aboard Raven for an intimate holiday dinner. Live jazz and holiday classics with Fred Hughes and Paul Langosch will set the mood for appetizers and dinner on the main deck. Then, venture to the open-air top deck to take in the scenery and see the Eastport Yacht Club’s Lights Parade. Included in the ticket are an open beer and wine bar, butler-served hors d'oeuvres, as well as dinner and dessert service at a private table. Seating is limited, and reservations are for tables of two, four, or six; Larger parties may select multiple tables (or call us for odd numbers); Please specify if you will be joining another party and your entrée selections in the reservation notes.<br>

Learn more about Fred Hughes!

Butler-Served Hors d’Oeuvres

Sautéed Jumbo Lump Maryland Crab Cakes, Lemon-Dijon Aioli

Wild Mushroom, Caramelized Sweet Onion and Gruyere Tarts

Miniature Gruyere Cheese and Red Pepper Jelly Sandwiches


Dinner Service: First Course

Harvest Autumn SaladBurgundy Lettuces, Little Gem Lettuce and Watercress, Dried Cranberries, Spiced Candied Pecans, Wedge of Roquefort, Roasted Butternut Squash, Blossoms, Vermont Maple Vinaigrette Dressing


Dinner Service: Entrée Served

Roasted Fillet of Chesapeake Bay RockfishJumbo Lump Maryland Crabmeat, Savory Lemon Soufflé, Warm Bundle of Asparagus with Leek Ribbon, Dauphinoise Potato Medallion

-Or-

Sea Salt and Cracked Black Pepper Roasted Tenderloin of Beef, Medium RareShallot-Wild Mushroom Pinot Noir Sauce, Deep Fried Shoestring Sweet Potato Garnish, Dauphinoise Potato Medallion, Warm Bundle of Haricots Verts with Leek Ribbon

-Or-

Stuffed Portobello Mushroom with Wild Mushroom Quinoa Pilaf(Vegan, Gluten Free, Nut Free) – Carrot and Zucchini Ribbons and Caramelized Sweet Onion, Heirloom Tomato Ragout, Warm Bundle of Haricots Verts with Leek Ribbon, Fresh Thyme


Dessert

Warm Pear in Puff PastryBourbon-Cinnamon Ice Cream, Port Wine Reduction Sauce, Sweet Cream, Fresh Mint