Display Hors d’Oeuvrés

• Layered Sun-Dried Tomatoes, Garlic Cream Cheese and Pesto, served with Assorted Crackers
• Triple Cream Brie with Toasted Almond Slices and Dried Cranberries, wrapped in Puff Pastry,
  Baked and served warm with Sliced Baguettes

Tray Passed Hors d’Oeuvrés
(One item of each, per person)

• Spinach and Goat Cheese on top of small bite size Pizzas
• Crisp phyllo triangles filled with Feta cheese, sautéed spinach, onions and  spices
• Skewered slice of Breast Meat served with Thai Peanut Dipping Sauce
• Fresh Mushroom Caps filled with Fresh Crab, Parmesan Cheese and Seasoned Bread Crumbs

Your Choice of either a Seated or Buffet Dinner
Premium Seated Dinner

Salads (Select one)

• House Baby Greens Salad with Herb Balsamic Vinaigrette
• Caesar Salad with Herb Croutons and Fresh Grated Parmesan Cheese

Entrees - Guests choice of ONE of the following:

• A generous cut of tender top sirloin, seasoned with Cracked Black Pepper, grilled and served with a Shallot Sauce
• Pesto encrusted Sea Bass with a smoked Tomato Beurre Blanc

* Vegetarian or special dietary requests available. 

Sides (Select One)

•  Rosemary Roasted Red Potatoes • Wild Mushroom Risotto • Rice Pilaf

 Accompanied by:

• Chef’s select seasonal vegetables freshly baked rolls with butter

Dessert

• Three Tiered Custom Wedding Cake

OR

Premium Buffet Dinner
Salads

• Fresh Romaine Lettuce tossed with our Signature Southwestern Caesar Dressing, topped with Anejo Cheese and Garnished with Red and Blue Tortilla Strips
• Baby Greens, Candied Walnuts, Gorgonzola Cheese and Mandarin Oranges tossed with Raspberry Vinaigrette
• Roma Tomatoes, Crumbled Feta Cheese, Slice Red Onions and Kalamata Olives tossed in Herb Vinaigrette

Accompaniments (Select Two)

• Wild Rice Pilaf sautéed with Toasted Almonds and Golden Raisins
• Roasted Red-Skinned Potatoes sautéed with Rosemary and Garlic
• Artichoke Risotto

Entrees (Select Two) - additional Entrees, add $6

• Savory Sage Rubbed Roasted Breast of Turkey, carved in Exhibition, accompanied by Whole Grain Mustard, Apricot Mayonnaise and Dijonnaise
• Oven Roasted Top Sirloin of Beef, carved in Exhibition and accompanied by a Whole Grain Mustard and Horseradish Sauce
• Lightly Seasoned Filet of Atlantic Salmon, baked and served with a Tomato-Dill Cream Sauce
• Boneless Breast of Chicken marinated in White Wine and Dijon, oven roasted and served with a Mustard-Tarragon Sauce
• Grilled Portobello Mushroom julienne and served over Penne Pasta with a Sun-Dried Tomato-Basil Sauce

 Accompanied by:

• Chef’s Select Seasonal Vegetables, Dinner Rolls with Butter, and Fresh Fruit

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?

• Can I bring my own wedding cake?
  ~Yes, we will charge a cake cutting fee of $3.00 per guest.

• Can I meet the captain prior to my wedding day?
  ~No, we have several licensed captain's that perform weddings, but unfortunately we will not know who is assigned to your event until a couple of days before hand.

•  Can I bring my own minister?
  ~Yes, and we will discount your ceremony fee by $100.

• Can I have a rehearsal on board?
  ~Yes, we do offer a 1 hour rehearsal. Typically they will take place the day prior to your wedding.

• What duties with my scheduled "day of" wedding coordinator be in charge of?
  ~She will be in charge of the staff, vendors, and wedding set up such as putting out party favors, place cards, as well as assisting you and the wedding party down the aisle and making sure your prepared timeline is completed.

• Can I bring my own decor?
  ~Yes. Please note, we do not allow any open flames unless they are floating candles.  We also don't allow confetti, or glitter. Rose petals are acceptable if used sparingly.

• Can I bring my own vendors?
  ~Yes, please insure that they are familiar with our yachts, and are prepared for a working environment on a non-land venue.