Dinner is Served with a Slower Pace Journey

The Grand Sunday Brunch

Limited Departures

  ~  

By popular demand, 

A November 2026 Date is in the works  ~  

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 Afternoon Tea

  Limited Departures

 ~ Thanks for Joining this year, 

We'll see you next year  ~ 

GRAND AFTERNOON 

TEA MENU

An Multi-Tiered Assortment:

Savories 

Curry Chicken Salad Phyllo Cup 

Deviled Eggs Smoked 

Salmon and Chive Cream Cheese on Pumpernickel 

Cucumber and Brie on Multigrain 

Cup Roast Beef and Horseradish Sour Cream on Toast Point 

Apple Chutney and Cheddar Phyllo Cup

Sweets 

Mini Cupcakes - Chocolate and Vanilla 

Chocolate Dipped Strawberries 

Lemon Bars 

French Macaroons 

Chocolate Truffles

Seasonal Scones and Biscotti served with Jams, Honey and Whipped Butter

Gluten Free and Vegan Substitutions available upon request.

  The Grand Spring and

Mystery on the Bellevue Express

Multi-Course Dinner Service

  Our Culinary Team is cooking up 

new menus for 2027 Menus

The Grand Summer and

Mystery on the Bellevue Express

Multi-Course Dinner Service  

 Our Culinary Team is cooking up 

new menus for 2027 Menus

The Grand Fall and

Mystery on the Bellevue Express

Multi-Course Dinner Service  

September 10th  ~ November 21st 2026

AMUSE BOUCHE
Chef’s Choice

INTERMEZZO     

Sorbet and Berries

​

ENTREE 

Bellevue Grilled Beef Filet (GF)

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    

 Roasted Crab Crusted Halibut

Pan Roasted Crab Crusted Halibut, Whipped Potato, Celeriac and Arugula Puree, 

Roasted Peppers, and Chili Oi

Seafood Bundle 

Scallops, Shrimp, and Lobster Wrapped in Phyllo, Sweet Potato, Spaghetti Squash, 

Wilted Greens, and Lemon-Chive Butte

Roasted Portobello Mushroom and Vegetable Napoleon (GF Vegan)

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

​

Cider Braised Pork Shank

Roasted Turnip Mashed Potato, Roasted Cortland Apples, Acorn Squash, and Apple Cider Jus

SWEET FINALE 

served with fresh berries and whipped cream

Your choice of

Chocolate Flourless Torte
• 

Tahitian Vanilla Crème Brulé

•

Salted Caramel Cake
•

Tiramisu

The Grand Holiday and

Mystery on the Holiday Gala Express

Multi-Course Dinner Service  

 November 27th  ~ December 19th 2026

AMUSE BOUCHE
Chef’s Choice​

   ~  

    INTERMEZZO     

Sorbet and Berries

​

     ~  

ENTRÉE
 

 Grilled Beef Filet and “Wellington” Pastry 

Eight Ounce Grilled Filet, Mushroom and Foie Gras Stuffed Savory Pastry, Asparagus, Crispy Shallot, Red Onion Jam and Cabernet Demi-Glace
 

 Roast Turkey (GF)

Herb Crusted-Slow Roasted Turkey Breast, Creamy Mashed Potato, Duck Sausage Stuffing, Roasted Garlic Haricot Vert, Cranberry and Turkey Gravy 

 Phyllo Wrapped Halibut 

Seared and Roasted Halibut, Wrapped in Crispy Phyllo, Roasted Tomato, Melted Leeks, Artichoke and Lobster-Sherry Cream Sauce 

Cider Braised Pork Shank

Slow Braised Pork Shank, Roasted Turnip Mashed Potato, Roasted Cortland Apples, Acorn Squash, and Apple Cider Ju

Roasted Portobello Mushroom and Vegetable Napoleon (GF, Vegan)

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 

• 

 Raspberry-Hazelnut Linzer 

•

  Upside Down Pineapple