Sun Dream is a magnificent 137′ custom designed yacht, built to the owners specifications.
Sun Dream’s professional crew and superlative chefs can prepare a variety of special menus that will delight your guests. She is a true yacht lover’s yacht with her sleek lines. Sundream Yacht is perfect for a wedding or corporate event or any social event with seating for up to 80 guests in the air conditioned dining salon. Buffet service can be provided for up to 149 guests. Minimum guests for any event is 15.
Accommodations
- Sun Dream can accommodate 149 guests
- Can seat up to 75 guests for formal sit-down dinners
- For buffet dinners 70 can be seated
- Can provided buffet service for up to 149 guests
- Offers wedding packages and corporate packages
- Large brides room on the lower level
- Children’s special menus
- Wooden dance floor on second level with small lounge area
- Two bar areas
- Small piano lounge area off the dining salon on lower level
- Two outside aft deck areas
- Covered and open top deck area with cocktail seating and tables
Menu
| Standard Menu |
Appetizer Display: Choose One
Fresh Fruit & Cheese Display; Imported and domestic cheeses
displayed on a mirror with fresh cut fruit and served with assorted
crackers, flatbreads and breadsticks
Crudites Display; An assortment of fresh crunchy vegetables artistically displayed with our Chef’s assortment of dips
Baked Brie en Brioche; Brie wrapped in phyllo dough with raspberries and walnuts
Butler PASSED HORS d’Oeuvres; Choose One
Assorted Stuffed Mushrooms; Prepared with spinach, sausage and crabmeat
Vegetable Spring Rolls; Served with sweet and sour sauce
Eggplant Parmigiana Puffs; Wrapped in puff pastry
Mini Philly Cheese Steaks; On French baguette with sautéed onions, peppers, and topped with provolone cheese
Mini Brie With Raspberry Coulis; Wrapped in puff pastry
Franks In a Blanket; Sliced beef franks wrapped in puff pastry and served with Grey Poupon mustard
Assorted Miniature Quiche; Flaky pastry filled with bacon and swiss cheese, broccoli, spinach and seafood
DINNER BUFFET
Caesar or Garden Salad
CARVING STATION; Choose One
Carolina Herb Crusted Roast Breast of Turkey with Fresh Cranberry Relish
Slow-Roasted Prime Rib of Beef Served with Au Jus and Horseradish Sauce
ADDITIONAL ENTREE; Choose One
Portobello Chicken; Sauteed breast of chicken topped with grilled portobello sauce
Parmesan Crusted Lemon Chicken ; Breast of chicken marinated in fresh lemon juice with a parmesan cheese crust
Rosemary and Herb Crusted Roast Loin of Pork with Wild Mushroom Sauce
Farfalle Pomodoro; Bowties with diced tomatoes, fresh basil, garlic, and black olives
Penne A La Vodka; Prepared in a pink vodka cream sauce with onions and smoked ham
Tortellini Primavera; With oil and garlic, white wine and fresh julienne vegetables
Potato or Rice; Choose One
Oven Roasted Rosemary Red Potatoes
Garlic Smashed Potatoes
Twice Baked Potatoes
Rice Pilaf
Vegetable; Choose One
Asparagus and Baby Carrots; Seasoned with butter
Green Beans Amandine; Garnished with almonds
Braised Carrots in Sherry Butter
Broccoli Florettes with Pine Nuts and Garlic
Freshly Baked Rolls and Bread
| STERLING MENU |
APPETIZER DISPLAY; Choose One
Fresh Fruit and Cheese Display – Imported and domestic cheeses
displayed on a mirror with fresh cut fruit and served with assorted
crackers, flatbreads and breadsticks
Crudites Display; An assortment of fresh crunchy vegetables artistically displayed with our chef’s assortment of dips
Baked Brie en Brioche; Brie wrapped in phyllo dough with raspberries and walnuts
Sun Dream Alforno Florentine; Fresh spinach and artichoke hearts
baked with imported parmesan served in a pumpernickel bread with Tuscan
garlic crostini
BUTLER PASSED HORS D’OEUVRES (choose 1 from A)
Section A
- Classic Assortment
- Spanikopita; Spinach and Cheese
- Beef and Mushroom
- Saffron Lobster Strudel
- Crabmeat Turnover
- Deluxe Assortment
- Miniature Franks in a Blanket
- Ginger Chicken Meatballs Wrapped in Bacon
- Miniature Vegetarian Egg Rolls
- Miniature Quesadilla
- Vegetarian Assortment
- Miniature Egg Rolls
- Miniature Eggplant Parmesan
- Broccoli and Cheese Calzone
- Cheddar Cheese Puff
Choose Two Additional Hors d’ Oeuvres from Section B below
Sesame Crusted Chicken Tenders; Chicken fillets hand-dipped in an Asian batter and coated with sesame seeds
Conch Fritters; Crunchy conch meat blended in a lightly spiced batter, then deep-fried
Miniature Beef Wellington; Tender slices of beef with a mushroom duxelle wrapped in puff pastry
Chicken and Beef Satay; Tender slices of beef and chicken seared and served with teriyaki sauce
Salmon and Asparagus in Phyllo Cup with Caviar
DINNER BUFFET
CAESAR SALAD OR GARDEN SALAD
CARVING STATION; Choose One
Carolina Herb Crusted Roast Breast of Turkey with Fresh Cranberry Relish
Slow Roasted Prime Rib of Beef with Au Jus and Horseradish Sauce
ADDITIONAL ENTREES; Choose Two
Parmesan Crusted Lemon Chicken; Breast of chicken marinated in fresh lemon juice with parmesan cheese crust
Rosemary and Herb Crusted Roast Loin of Pork with Wild Mushroom Sauce
Portobello Chicken; Sauteed breast of chicken topped with grilled portobello sauce
Salmon; Teriyaki glazed with scallions
Stuffed Flounder with Spinach, Pine Nuts and Sundried Tomatoes
Grouper; Pan seared with a caper, lemon and white wine sauce
PASTA, POTATO OR RICE – Choose One
Rigatoni a La Vodka; Pasta in a pink vodka sauce with onions and smoked ham
Cavatelli with Broccoli
Oven Roasted Rosemary Red Potatoes
Lyonnaise Potatoes; Sliced potatoes with onions
Rice Pilaf
Rice and Black or Red Beans
VEGETABLE – Choose One
Asparagus and Baby Carrots; Seasoned with butter
Green Beans Amandine; Garnished with Almonds
Braised Carrots in Sherry Butter
Broccoli Florettes with Pine Nuts and Garlic
FRESHLY BAKED BREAD AND ROLLS
DESSERT
Chocolate Mousse; Served in a chocolate cup with fresh strawberries
Key Lime Tarts
| GOLD MENU |
APPETIZER DISPLAYS; Choose Two
Fresh Fruit & Cheese Display; Imported and domestic cheeses
displayed on a mirror with fresh cut fruit and served with assorted
crackers, flatbreads and breadsticks
California Rolls; Served in a sushi boat with wasabi and assorted dipping sauces
Poached Salmon Display; Served with chopped onions, capers, and cucumber sauce
Scotch Salmon Display; Smoked scotch salmon with onions, dill, capers, and cusabi sauce
Sun Dream Alforno Florentine; Fresh spinach and artichoke hearts
baked with imported Parmesan served in a pumpernickel bread with Tuscan
garlic crostini
BUTLER PASSED HORS D’OEUVRES – Choose Four
Jumbo Lump Crab-cakes; Served with aioli sauce
Coconut Shrimp; With mango chutney dipping sauce
Sesame Crusted Chicken Tenders-Chicken fillets hand dipped in an Asian batter and coated with sesame seeds
Conch Fritters; Crunchy conch meat blended in a lightly spiced batter, then deep-fried
Mini Beef Wellington; Tenderloin of beef with a mushroom duxelle wrapped in puff pastry
Chicken and Beef Satay; Tender slices of beef and chicken seared and served with teriyaki sauce
Salmon and Asparagus in Phyllo Cup Topped with Caviar
DINNER BUFFET
CAESAR OR GARDEN SALAD
CHEF’S STATION – Choose One
Chateaubriand; Tenderloin of beef sliced and served with Bearnaise sauce
Asian Stir Fry Station; With sushi noodles and chicken and beef
strips, onions, peppers, bok choy, bean sprouts, water chestnuts and
ginger
ADDITIONAL ENTREES; Choose Two
French Cut Breast of Chicken; Boneless, skin-on chicken breast
grilled with a soffrito sauce of red and yellow tomatoes in a white wine
and butter sauce
Coconut Crusted Mahi Mahi; With a teriyaki glaze
Salmon Sun Dream Style; With white wine, leeks, butter, mushrooms, artichokes and fresh herbs
Pan Seared Red Snapper; With shallots, roma tomatoes and capers
Medallions of Pork; With a wild mushroom sauce
Parmesan Crusted Lemon Chicken ; Breast of chicken marinated in fresh lemon juice with a parmesan cheese crust
PASTA ENTRÉE – Choose One
Lobster Ravioli; With a lobster cream sauce
Cavatelli; With Broccoli
POTATO OR RICE; Choose One
Oven Roasted Rosemary Red Potatoes
Lyonnaise Potatoes; Sliced potatoes with onions
Rice Pilaf
Rice and Black or Red Beans
VEGETABLE; Choose One
Asparagus and Baby Carrots; Seasoned with butter
Green Beans Amandine; Garnished with almonds
Braised Carrots in Sherry Butter
Broccoli Florettes with Pine Nuts and Garlic
FRESHLY BAKED ROLLS AND BREAD
DESSERT
Assorted Mini Pastries; Our sumptuous collection with desserts such as tiramisu, cannoli, cream puffs and mini éclairs
Chocolate Covered Strawberries
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodbourne illness
| HORS D’OEUVRE COLLECTIONS |
Our Hors d’Oeuvre Menus have been designed so that you can
customize a menu to your liking. Please make your selections from the
following:.
Standard Collection – Includes choice of:
Two Appetizer Display
Four Hors d’Oeuvres; Passed Butler Style
(Choose from list A or B)
18 Karat Collection – Includes choice of:
Two Appetizer Displays +
Six Hors d’Oeuvres; Passed Butler Style
(Choose from list A or B above)
One Station with Chef to prepare or carve
24 Karat Collection – Includes choice of:
Two Appetizer Displays
Six Hors d’Oeuvres; Passed Butler Style
Two Stations with Chef to prepare or carve
One Dessert
| Bar Selections |
Top Shelf Open Bar Service
Stolichnaya Vodka
Dewars Scotch
Beefeater Gin
Bacardi Rum
Canadian Club Rye
Jim Beam
Heineken
Miller Light
House Chardonnay and Cabernet
Soda, Juice, Regular & Decaf Coffee, Regular and Herbal Tea
Premium Bar Service
(Additional cost of $5.95 per person)
Ketel One Vodka
Johnnie Walker Black
Captain Morgan Rum
Bombay Sapphire Gin
Canadian Club Reserve
Jack Daniels
Heineken
Miller Lite
House Chardonnay & Cabernet
Cordial Service – Additional cost of $5.50 per person
Amaretto
Frangelico
Sambucca
Bailey’s Irish Crème
Grand Marnier
Kahlua
| Children’s Buffet |
Beverages:
Unlimited Sodas and Juices
Appetizer Display:
Tortilla Chips & Salsa,
Guacamole & Sour Cream
Passed Butler Style: (During the cocktail hour)
Franks in a Blanket
Mini-Pizza Bagels
Served on the Buffet:
Chicken Fingers
Beef & Bean Burritos
Potato Skins
Macaroni & Cheese
