Dinner is Served with a Slower Pace Journey

The Grand Sunday Brunch

Limited Departures

  ~  April  12, May 10, June 14  ~  

THREE COURSES INCLUDED

PASTRY HORS D'OEUVRE 

Basket of Fresh Muffins and Pastries with Jams, Butter and Honey 

  ~  

ENTRÉE  

All meals served with potato, fresh fruit and vegetable.

 Eggs Benedict or Copenhagen  Your choice of Country Ham or Smoked Salmon atop an English Muffin 

with Poached Eggs and Hollandaise sauce

Steak and Eggs  

Grilled 4oz Filet, English Muffin and Two Poached Eggs 

With Hollandaise Sauce

Stuffed French Toast  

Thick cut French Toast stuffed with fresh Berry Compote, 

Maple Syrup and Whipped Butter

Pan Roasted Citrus Salmon

Citrus glazed Scottish Salmon Filet

 Chicken Piccata   

Pan roasted Chicken Breast with a 

white wine-butter, caper sauce 

Seafood Pastry  

Savory Puff Pastry stuffed with shrimp, scallop, 

whitefish and Newberg Sauce

   ~  

FINALE

(Your choice of)

Lemon Square

•

Chocolate Flourless Torte

•

Sorbet and Berries​

The Grand Sunset

January- March 8th 2026

Multi-Course Dinner Service

January 9th  ~ March 8th 2026

AMUSE BOUCHE
Chef’s Choice

   ~  

  INTERMEZZO   

Sorbet and Berries

   ~   

ENTRÉE  
 

Bellevue Grilled Beef Filet   

Potato Gratin, Asparagus, Smoked Bacon-Cippolini Onion Jam, Crispy Leeks and Wild Mushroom Demi-Glace
 

Roasted Statler Chicken Breast

Mashed Fingerling Potato, Charred Tomato, Broccoli Rabe,    Roasted Garlic Chicken Jus

Ponzu Glazed Scottish Salmon

Soy-Citrus Glazed Salmon, Lump Crab Chai Scented Vegetable-Jasmine Rice, Chili Seared Bok-Choy, Crispy Carrot and Yuzu-Orange Marmalade 

​

Shellfish Seafood “Bundle”  

Sautéed Shrimp, Scallops, and Lobster, Wrapped in Phyllo Dough, Chive Mashed Potato, Brussel Sprouts and Lemon Butter

Roasted Portobello Mushroom and Vegetable Napoleon 

Balsamic Marinated Portobello, Fine Herb Puff Pastry Round, Jasmine Rice pilaf, Tomato and Garlic Confit, Grilled Greens, Roasted Beets and Asparagus

​

   ~  

SWEET FINALE 

served with fresh berries and whipped cream

Your choice of

​Chocolate Flourless Torte
•

Tahitian Vanilla Crème Brulee

•

Lemon Mousse Cake
•

Tiramisu    

  The Grand Spring and

Mystery on the Bellevue Express

Multi-Course Dinner Service

March 9th  ~ June 20th 2026

AMUSE BOUCHE
Chef’s Choice​

   ~  

    INTERMEZZO     

Sorbet and Berries

​

     ~  

ENTRÉE
 

Bellevue Grilled Beef Filet  

Chive-Cheddar Mashed Potato, Asparagus, Smoked Bacon-Cippolini Onion Jam, Crispy Leeks and Wild Mushroom Demi-Glace
 

Roasted Statler Chicken Breast

Roasted Fingerling Potato, Brussel Sprout Gratin, Asparagus and 

Balsamic Demi-Glace

 Phyllo Wrapped Chilean Sea Bass  

Whipped Potato, Roasted Baby Squash,Charred Grape Tomatoes,

Basil Butter sauce

Scallop and Lobster Pastry 

Seared Sea Scallops, Butter Poached Lobster Tail, Savory Puff Pastry, Spaghetti Squash,

Roasted Beet, Melted leeks and Black Truffle Beurre Blanc

Roasted Portobello Mushroom and Vegetable Napoleon 

Balsamic Marinated Portobello, Roasted Garlic-Herb Puff Pastry Round, Jasmine Rice pilaf, Tomato Confit, Grilled Greens, Roasted Beets and Asparagus

​

  ~  

SWEET FINALE 

served with fresh berries and whipped cream

Your choice of

Chocolate Flourless Torte
• 

Tahitian Vanilla Crème Brulee

•

Basque Cheesecake
•

Strawberry Honey Tart 

The Grand Summer and

Mystery on the Bellevue Express

Multi-Course Dinner Service  

June 21st  ~ August 29th 2026

AMUSE BOUCHE
Chef’s Choice

~ 

   INTERMEZZO    

Sorbet and Berries

~ 

ENTREE
 

Bellevue Grilled Beef Filet   

Chive-Cheddar Mashed Potato, Asparagus, Smoked Bacon-Cippolini Onion Jam, Crispy Leeks and Wild Mushroom Demi-Glace
 

Roasted Statler Chicken Breast

Roasted Fingerling Potato, Haricot Vert, Squash Gratin and 

Charred Cherry Tomato, Black Truffle Butter Sauce   

  Roasted Crab Crusted Halibut

Pan Roasted Crab Crusted Halibut, Whipped Potato, Creamed Corn,

Roasted Peppers, Fava Beans and Chili Oil​

Seafood Etouffee  

Sautéed Shrimp, Scallops, and Lobster in a Cajun Style Seafood Gravy,  

Puff Pastry, Grilled Squash and Rice Pilaf

Roasted Portobello Mushroom and Vegetable Napoleon 

Balsamic Marinated Portobello, Fine Herb Puff Pastry Round, Jasmine Rice pilaf, Tomato and Garlic Confit, Grilled Greens, Fava Beans and Asparagus

​

~  

SWEET FINALE  

served with fresh berries and whipped cream

Your choice of

​Chocolate Flourless Torte
 •

Tahitian Vanilla Crème Brulee

• 

Peach Cobbler

    .

The Grand Fall and

Mystery on the Bellevue Express

Multi-Course Dinner Service  

September 10th  ~ November 21st 2026

Please Be Patient as our Culinary Team Create an Exciting Fall Menu

The Grand Holiday and

Mystery on the Holiday Gala Express

Multi-Course Dinner Service  

 November 27th  ~ December 19th 2026

Please Be Patient as our Culinary Team Creates an Exciting Holiday Menu