Hornblower Lunch & Dinner Cruises San Francisco

Weekday Menu (Mon-Fri):

Salad
Asiago Caesar Salad with Garlic Croutons
or
Couscous & Bay Shrimp Salad with Tangerines and Almonds

Entree
Roasted Chicken Breast Cacciatore
Eggplant Napoleon with Tomato-Basil Coulis

Accompaniments
Steamed Brocolli Limon
Garlic-Herb Roasted New Potatoes
Boudin Rolls & Sliced House Made Rosemary Foccacia

Dessert
Seasonal Market Fresh Fruit Display
Fresh Baked Cookies
Fresh Baked Hot Fudge Brownie

Weekend Menu (Sat-Sun)

Baker's Basket
Freshly Baked Breads, Muffins, and Pastries
Seasonal Market Fresh Fruit Display

Salad
Garden Salad with Sliced Bermuda Onion, Sweet Tomatoes, Gorgonzola Cheese, and Toasted Pine Nuts in Balsamic Vinaigrette
or
Asiago Caesar Salad with Garlic Croutons

Breakfast
French Toast Valencia with Maple Syrup
Scrambled Eggs with Pepper Confit
Breakfast Sausage with Smoked Bacon
Breakfast Potato Souffle

Entrees
Chef's Featured Vegetarian Hot Pasta
Roasted Lemon-Oregano Chicken

Desserts
Assorted Fresh Baked Cookies
Chocolate Brownies
Carrot Cake

Baker's Basket
Freshly Baked Breads, Muffins, and Pastries
Seasonal Fruit Display

Salad
Classic Shrimp Louie
or
Garden Salad with Sliced Bermuda Onion, Sweet Tomatoes, Gorgonzola Cheese and Toasted Pine Nuts in a Balsamic Vinaigrette
or
Asiago Caesar Salad with Garlic Croutons
or
Grilled Salmon Platter with Grilled Pineapple-Mango Salad

Entrees
Chef Carved Roast Sirloin with Whipped Horseradish and Au Jus
Polynesian Huli Huli Chicken
Chef's Vegetarian Pasta

Breakfast
French Toast Valencia with Maple Syrup
Scrambled Eggs with Pepper Confit
Chef's Featured Seasonal Frittata
Breakfast Potato Souffle
Smoked Bacon and Breakfast Sausage

Dessert
Banana Bread Pudding with Warm Caramel Sauce
Assorted Premium Cakes and Pies

Appetizer
Polynesian Huli Huli Chicken Lettuce Wrap-A vibrant mixture of spices & Fresh Maui Pineapple Accent this dish. Served atop a fresh Butter Lettuce Leaf with a Spiced Huli Huli sauce & topped with toasted Macadamia Nuts

Salad
Garden Fresh Heirloom Tomatoes tossed with Balsamic Vinaigrette, Fresh Basil, Mozzarella di Bufala & Spiced Almonds.
Served on a Bed of Baby Greens

Entree
Grilled, Marinated Lamb Chops
with Black Plum Salsa, Mashed Sweet Potatoes and Fresh Seasonal Vegetables
or
Oven Baked Dungeness Crab Stuffed Tilapia
with a Saffron-Lobster Sauce, Sautéed Blue Lake Beans & Pear Tomatoes and Herb-Roasted Pepper Israeli Couscous
or
Spice Rubbed Roasted Bone in Chicken Breast
with Thyme Polenta & Fresh Vegetable, finished with Peruvian Minneola Tangerine -Peppercorn Sauce
or
Portabella Mushroom & Summer Squash Napoleon
Portabella Mushroom, Roasted Peppers & Summer Squash layered with Asiago Cheese & Basil. Served with a Duo Roasted Roma & Plum Tomato Sauce

Premier Entree
Grilled, Porcini Crusted Filet Mignon with Truffled Sottocenere Cheese served atop Cabernet-Onion Jam with Summer Baby Vegetables & Roasted Fingerling Potatoes

Dessert
Vanilla & Orange Scented Panna Cotta with Minted Berry Compote

Premier Dessert
Chocolate Genoise with Dark Chocolate Ganache & Toasted Hazelnuts. Garnished with a Chocolate Leaf & Adorned with Gourmet Truffles & Chocolate Dipped Strawberries