Lake Minnetonka Cruise and Charter on Lady of the Lake

Lady of the Lake Buffets

Deluxe Hors D'Oeuvre Buffet

Hot Hors D'Oeuvre

Choice of two

  • Teriyaki,or jerk chicken drummies or chicken skewers
  • Sweet and sour or BBQ meatballs
  • Bacon wrapped water chestnuts
  • Porktenderloin brochettes with curried peanut sauce
  • Artichoke dip with french bread

Cold Hors D'Oeuvre

All items listed below included

  • Jumbo Shrimp with cocktail sauce
  • Mediterranean spreads with crackers
  • Fresh fruit with cheese ball and crackers
  • Gourmet antipasto tray with crackers
  • Fresh vegetable and dip
  • Mexican salsa bar with tortilla chips
  • Petite Desserts
$18.95 per person (Minimum 20 guests)

Deluxe Dinner Buffets

Entrée Selections

Wild Rice Stuffed Chicken Breast $16.95

Hand formed and topped with bordelaise sauce and fresh mushrooms.

Lemon Rosemary Chicken Breast $16.95

Marinated boneless, chicken breast topped with lemon rosemary white wine cream sauce

Canadian Walleye Filet $16.95

Served with lemon butter sauce, lemon wedges, and tartar sauce

Salmon Filet $16.95

Prepared with Pacific Northwest rub

Pork Loin Medallions $15.95

Roasted Pork Loin Medallion, hand sliced, topped with homemade mushroom sauce

Sliced Beef Tenderloin $17.95

Prepared with Portobello Bordelaise sauce

Vegetarian Entrée $14.95

Roasted vegetable ravioli witth sun dried tomato and basil sauce

Accompaniments

Choice of 3

  • Caesar Salad
  • Lady of the Lake Dinner Salad
  • Vegetable Pasta Salad
  • Fresh Vegetable Medley
  • Glazed Carrots
  • Fresh Seasonal Fruit
  • Parsley Buttered New Potatoes
  • Garlic Mashed Potatoes
  • Wild Rice Pilaf
  • Yukon Gold Potatoes with Garlic Dill
  • Fresh Green Beans Almondine

Entrée includes choice of 3 accompaniments, assorted rolls and bread with butter, heavy duty plastic plates and stainless flatware rolled with napkin.

China Dinner Plate and Linen napkin add $3.00 per person
Combine any two of the entrées above, add $4.95 to the highest priced entrée
Final confirmation of the guest count must be given seven days prior to the date of your cruise. Due to health regulations, leftover food can only be kept if proper refrigeration is available.