Mystic Blue Dinner Menus

  • Greens & Things

    Field Greens Salad
    Field Greens with sunflower seeds, cranberries, pumpernickel croutons, Wisconsin cheddar, seedless cucumbers, grape tomatoes and black peppercorn ranch or lemon oregano vinaigrette dressing

    Ditalini and Almond Salad
    Imported petite pasta tubes tossed with dried cranberries, toasted almonds, goat cheese, basil and a raspberry vinaigrette dressing

     

    Mains

    Penne Aurora
    Imported penne noodles tossed with a plum tomato and pecorino romano cream sauce

    Chicken ala Vesuvio
    Boneless breast of chicken marinated with fresh lemon and Italian herbs

    Baked Potato Crusted Tilapia
    Creamy shredded potato cake served over a fresh tilapia fillet, drizzled with a light caper sauce

    Hawaiian Roasted Beef Sirloin
    Slow-cooked in a citrus au jus with caramelized pineapple garnish

     

    Sides

    Farmers Market Vegetable Medley
    A cornucopia of seasonal vegetables tossed in a light sweet cream butter

    Garlic and Herb Vesuvio Potatoes
    Oven-roasted potato wedges with rosemary, sage and garlic

     

    Desserts

    Chocolate Fondue Bar
    Rice crispy treats, marshmallows, fresh fruit and other treats to dip

    Chef’s Mix of Pastries and Cookies

     

    *Menu subject to change. Please inform your server if anyone in your party has a food allergy.

  • Greens & Things

    Fresh Assortment of Field Greens
    Field greens with sunflower seeds, cranberries, pumpernickel croutons, Wisconsin cheddar, seedless cucumbers, grape tomatoes and black peppercorn ranch or lemon oregano vinaigrette dressing

    Ditalini and Almond Salad
    Imported petite pasta tubes tossed with dried cranberries, toasted almonds, goat cheese, basil and a raspberry vinaigrette dressing

     

    Mains

    Penne Aurora
    Imported penne noodles tossed with a plum tomato and pecorino romano cream sauce

    Chicken ala Vesuvio
    Boneless breast of chicken marinated with fresh lemon and Italian herbs

    Hawaiian Roasted Beef Sirloin
    Slow-cooked in a citrus au jus with caramelized pineapple garnish

     

    Sides

    Farmers Market Vegetable Medley
    A cornucopia of seasonal vegetables tossed in a light sweet cream butter

    Garlic and Herb Vesuvio Potatoes
    Oven-roasted potato wedges with rosemary, sage and garlic

     

    Desserts

    Chef’s Mix of Pastries, Cookies, and Assorted Seasonal Fruits

     

    *Menu subject to change. Please inform your server if anyone in your party has a food allergy.

  • Greens & Things

    Field Greens Salad
    Field Greens with sunflower seeds, cranberries, pumpernickel croutons, Wisconsin cheddar, seedless cucumbers, grape tomatoes and black peppercorn ranch or lemon oregano vinaigrette dressing

    Ditalini and Almond Salad
    Imported petite pasta tubes tossed with dried cranberries, toasted almonds, goat cheese, basil and a raspberry vinaigrette dressing

     

    Mains

    Penne Aurora
    Imported penne noodles tossed with a plum tomato and pecorino romano cream sauce

    Chicken ala Vesuvio
    Boneless breast of chicken marinated with fresh lemon and Italian herbs

    Baked Potato Crusted Tilapia
    Creamy shredded potato cake served over a fresh tilapia fillet, drizzled with a light caper sauce

    Hawaiian Roasted Beef Sirloin
    Slow-cooked in a citrus au jus with caramelized pineapple garnish

     

    Sides

    Farmers Market Vegetable Medley
    A cornucopia of seasonal vegetables tossed in a light sweet cream butter

    Garlic and Herb Vesuvio Potatoes
    Oven-roasted potato wedges with rosemary, sage and garlic

     

    Desserts

    Assorted Seasonal Fruits

    Chef’s Mix of Pastries and Cookies

     

    *Menu subject to change. Please inform your server if anyone in your party has a food allergy.

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