Tray Pass Hors d’oeuvres
Crisp phyllo triangles filled with Feta cheese, sautéed spinach, onions and spices
Mini Artichoke Crab Cakes served with a Roasted Red Pepper Aioli Dip
 
Your choice of either a Seated or Buffet Dinner
Seated Dinner Menu
Featuring Duet Entrees:

SALAD ~

Mixed greens with julienne Granny Smith apples, sun dried cranberries, blue cheese crumbles and apple cider vinaigrette.  Served with fresh baked French bread and butter.

DUET ENTREE ~

Slow oven-braised Beef Short Rib glazed with a Cabernet reduction sauce and ~

Dungeness Crab stuffed Pacific Snapper oven roasted and served with a lemon caper sauce

or

~Vegetarian Option ~

Jumbo stuffed shells Florentine in a tomato cream sauce with a drizzle of basil oil.

ACCOMPANIMENTS ~

All entrees (except the vegetarian) are served with Chef's medley of fresh seasonal vegetables and creamy mashed red potatoes. 

`OR
Buffet Dinner Menu
Entrees (Select Two) – additional entrees, add $6 per person
Oven Roasted Top Round of Beef, carved in Exhibition and accompanied by Whole Grain Mustard and Horseradish Sauce
Boneless Breast of Chicken lightly seasoned and accompanied by a Mushroom Demi-Glace
Fresh Pacific Snapper Slowly Roasted and Served with a Lemon Beurre Blanc and Tomato Caper Relish
Salads
Fresh Romaine Lettuce tossed with our Signature Caesar Dressing topped with Grated Parmesan Cheese and Herb Croutons
Baby Greens Salad  accompanied by a Ranch and Herb Vinaigrette Dressing
Sides (Select One)
Minnesota Wild Rice Pilaf sautéed with Shallots and finished with Fresh Herbs
Red-Skinned Potatoes sautéed with Rosemary and Garlic
Accompanied by:
Chef’s Select Seasonal Vegetables and warm Dinner Rolls
Dessert
Three Tiered Custom Wedding Cake

Award-Winning Chef Brian Gist 

Chef Gist celebrates flavor and diversity with a modern and unique take on traditional West Coast fine dining. Chef Gist, a Seattle native, received his formal training from the California Culinary Academy in San Francisco. He cultivated his unique flavors and skills at renowned establishments such as Salish Lodge, La Costa Resort and Spa, and The Harbor Club.  After impressing diners up and down the West coast and mastering a range of international cuisine on private yachts in Panama, Mexico, and Canada, Chef Gist returned to the West Coast and joined the Flagship team in 2000.  

Chef Gist brought the mouth-watering flavors to Flagship that turned the Sunday Brunch into an award winning culinary event.  Not only has he brought the Flagship fare to a five star level but he also helped design and develop the new kitchen and galley for the finest vessel in the Flagship Fleet, the California Spirit.  

When Chef Gist isn’t preparing meals for Flagship visitors he can be found teaching at San Diego’s Cooking With Class Cooking School, volunteering, or at home with family and friends.  

When you join Flagship for a fully chartered event, wedding, or dining cruise you will enjoy the cuisine of Chef Brian Gist.  

Why cater when you can have a world-class chef satiating your palette?