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Spirit of New York $1.5m Renovation We are excited to announce the brand new look of Spirit of New York! Arriving in Spring 2008, she is ready to set sail with an all-new contemporary interior design. The interior features the use of warm terra cottas and darker blues, interesting textures and bold finishes. Experience the inviting new full service bars, modern restrooms, new seating and plush carpeting throughout.

DINNER

Spirit’s bountiful evening buffet features two carving stations and a full range of entrees to suit every taste.  Other menus available for groups. 

Please contact a Spirit Cruises planning professional at 866.433.9283 or send a Request for Proposal for more dinner options.

 

2008 SPIRIT CLASSIC DINNER BUFFET - SAMPLE MENU

SALAD
California Baby Lettuce
With Feta Cheese, Olives, Grape Tomatoes and Shredded Carrots topped with a Champagne Vinaigrette and served Family Style

CARVING STATIONS
Rosemary Roast Beef
Slow Roasted Beef hand carved to order and served with a richly flavored Demi-Glace and Chilled Horseradish Cream

Cob Smoked Ham
Lean Ham slow-cured over roasted corn cobs for a distinctly rich, smoky flavor, enhanced with Caramelized Apples and a tangy Honey-Mustard Sauce

ENTRÉES
Captain's Stuffed Chicken
Boneless Breast of Chicken stuffed with Dutch Pennsylvania Breading served with an exquisite Morel Sauce

Wild Alaskan Salmon*
Fresh Salmon nestled drizzled with a Lemon-Herb Butter Sauce
*Alaskan Salmon is eco-friendly and sustainable.

Grilled Vegetable Lasagna
Layers of tender Pasta, Roasted Eggplant, Zucchini, Squash, Carrots & Peppers baked in a Béchamel Ricotta Sauce

Traditional Jambalaya with New Orleans Style Rice
Sautéed Shrimp, Smoked Andouille Sausage, Chicken and Mussels, blended in a rich Creole Rice Pilaf


COMPLIMENTS
Garlic Mashed Potatoes
Fresh Local Harvest Seasonal Vegetables

DESSERTS

Sweet Dessert Trio
Moist Lemon Mousse Shortbread
Oreo Dream Bar
Brulée Rasberry Cheesecake
All served with a variety of Sauces and Whipped Cream

Menu items are subject to change.