• Your rate of $76 includes:
• fabulous dinner, with elements of both buffet and seated-served
• live entertainment,
• 2-1/2 hour cruise of Elliott Bay
• coffee, tea, soda
• (taxes and service charge are billed at the time of booking,
• for a total inclusive rate of $89).
• 
• Or click here for rates and schedule information, Early Booking discounts or
• check out HOT DEALS on last-minute sailings.
• January 2012 Menu
• FIRST COURSE
• Warm artisan bread is brought to your table upon arrival.
• The bread is served with a delicious smoked salmon spread.
• SEATED SECOND COURSE
• Royal Argosy Signature Salad
• Delicate baby field greens are tossed with Washington State Granny Smith apples, Oregon blue cheese, candied walnuts, Bainbridge Island cinnamon swirl raisin bread croutons and a fragrant rosemary vinaigrette.
• BUFFET ITEMS
• Beef Shoulder Tenderloins
  Beef, need we say more?
• We serve ours with a wild mushroom demi glaze.  
•  
• Penn Cove Mussels and Clams
  These locally grown delicacies make their way to us from Whidbey Island. We serve them warm with a white wine, garlic butter sauce and a hint of fresh thyme.
• Alder Plank Alaskan Salmon
  Guests often rave about our delicious Yukon River salmon cooked over
• fragrant wood planks for subtle, smoky flavors. We top our salmon with a
• juniper berry seasoning.
  
• 
  Ziti Pasta
  The Italian translation of Ziti is "bridegroom" as it was traditonally served at weddings.
• We serve ours with a fabulous sun-dried tomato sauce.
• Just remember, you don't have to be married to try it,
• but we love the occassional proposal aboard ship!
• 
  
• Wild Grain Harvest Rice
  History shows that wild rice has been in diets for over 12,000 years. We like our
• wonderful combination of wild and regular rice, cooked to
• perfection with onions, garlic and a fragrant vegetable stock.

• Asparagus Platters
  Roman Emperors were so fond of asparagus, that they kept a
• special asparagus fleet for the purpose of fetching it! We adore it's delicate flavor
• and serve ours with a mustard vinaigrette and, to give it a hint of the Northwest,
• some toasted Oregon hazelnuts.

• Fruit Display
• The perfect fixture in every buffet - fruit cleanses the palate and gives you that wonderful sweetness next to savory dishes. Ours includes fresh melons, grapes, pineapple and, of course, northwest berries.

• SEATED DESSERT COURSE

• Enjoy a fabulous finish to your evening with your dessert course and complimentary coffee or tea. Your server will have delicious options from which to choose.

• 
• Pretzel Crusted Dungeness Crab Cakes $10.95
• Served with Granny Smith apple slaw and stone ground mustard aïoli.
• Artisan Cheese Platter $9.95
• Bleu Affinée, Vintage Van Gogh, Italian Fontina, Gruyère and four year aged Cheddar
  served with fruit garnish and candied walnuts.
• Broiled Skewered Lemon & Garlic Prawns $8.95
• Served with garlic white wine sauce.
• Pike Place Market Vegetable Platter $6.95
• Seasonal raw, grilled and pickled vegetables served with hummus and a colorful roasted red pepper dipping sauces
• Three-Tiered Sampler $25.95
• A combination from above: Pretzel crusted crab cakes, Artisan cheese platter and Pike Place Market Vegetable Platter presented on a tower for sharing.
• Note: We strive to use local and organic vegetables in our preparations so they will change seasonally and are subject to availability.
• 
  

Menu Subject to Change