Scarlett Belle ~ Paddlewheel Riverboat
Weddings in The Channel Islands Harbor

All Wedding Packages Include:

Four hour cruise in the Beautiful Channels Islands Harbor on your private
Paddlewheel Riverboat for you and you’re Guests.
Includes: Docking, Permit Fees, Fuel, Captain and Crew.

Food:

Elaborate Silver Chafer Buffet Menu with choices of salads, accoutrements and hot choice entree. Uniformed servers.

Beverages:

Soft drink, juices and iced tea and coffee service. Beverages served in beautiful glassware:
Upgraded bar available beer, wine champagne additional charge of $12.00 per person, Top Shelf premium bar additional $14.00 per person. No set up for cash bar. Bartenders included.

Rentals:

Includes china, decorative flatware, glistening stemware & champagne flutes.
Choice of Table linens & colored cloth napkins. Cake cutting included.

Wedding Cake:

Choices of flavor and filling.

Entertainment:

Professional sound system, dramatic lighting on a white dance floor, MC and music services, wireless mic.

Scarlett Belle’s Wedding Package Price

100 Guests/$80.00 Monday - Thursday
100 Guests/$87.00Fri • Saturday (Day) • Sunday
100 Guests/$89.00Saturday Evening

Up to 149 Guests Minimum of 50
Saturday minimum of 100
Additional or Fewer Guests $50.00 each + or -

Prices Effective for October 2008 and 2009 as of May 10 2008 tax & 20% service charge additional prices are subject to change without notice

Elegant Dinner Buffets
Create your perfect array to suit your tastes.

Salads

Choice of one of the following:

Classic Caesar Salad

Crisp romaine lettuce tossed with homemade garlic parmesan croutons and topped with freshly grated parmesan cheese

Tossed Gourmet Baby Greens

Topped with candied walnuts and crumbled Gorgonzola with balsamic vinaigrette dressing

Tossed Romaine Salad

With a colorful array of garden vegetables served with buttermilk Ranch and Caesar dressings on the side

Entrées

Choice of one of the following:

Grilled Sirloin of Beef

Marinated in our special blend of spices and grilled over Mesquite, served sliced in its natural juices

Provencal Chicken

Boneless breast topped with artichoke hearts, fresh tomato, basil, and black olives in a light cream sauce

Chicken Florentine

Boneless breast stuffed with fresh spinach, Mozzarella, and Gorgonzola cheeses in a champagne cream sauce

Grilled Mediterranean Herb Chicken

Boneless breast presented with freshly diced Roma tomatoes and fresh sweet basil

Tilapia Veracruz

Breaded and Topped with Salsa of Capers, Peppers, Olives, and Red Chilis

Blackened Tilapia

in an Aged Balsamic Vinegar and Roasted Shallot Reduction

Roast Pork Loin

Lean medallions in a delicate wild mushroom demi-glace

Pasta Porcini

Grilled sliced chicken breast and Porcini mushrooms with Fusili pasta in a light cream sauce

Pasta Compania

Fresh tomato and basil in a tomato-cream pink sauce and grilled Italian sausage

Accoutrements

Choice of two of the following:

Roasted Red Potatoes with Rosemary and Garlic
Au Gratin Potatoes
Wild Rice Medley
Grilled Vegetable Medley: Zucchini, Yellow Squash and Ripe Red Roma Tomatoes
Steamed Vegetable Medley: Green Beans, Carrots, Yellow Squash and Zucchini

Assortment of Freshly Baked Rolls
With Creamery Butter

Upgrade Option: Tray Passed Hors d’oeuvres

Bruchetta with Fresh Tomato, Basil and Black Olive

Served on Toasted Crustini

Jumbo Shrimp

with Cocktail Sauce

Beef Bok Choy

On Wanton Toast

Sea Scallops

Wrapped with Bacon

Smoked Salmon Canapés

Toasted Baguette Round Topped with Herbed Cream Cheese,
Smoked Nova Salmon and Dijon and Dill Garnish

Grilled Teriyaki Chicken Breast Skewers

Grilled Lemon Herb Shrimp Skewers