The Floridian Princess is USCG certified for 400 guests plus crew for day-cruises and evening parties. She has a full Bridal suite accessible by elevator. This elevator can be used for transportation between decks for any guests with limited mobility.

An extremely well-appointed yacht, built in 2008, with plenty of space for dancing, socializing and generally having a great time. The dining room can accommodate 240 guests at one sitting. Dinners can be buffet style or sit-down. For wedding charters, the yacht can offer ceremony and reception and a range of special services, including officiants, flowers, and entertainment.

Boarding deck or main deck includes an ample and tastefully decorated salon with comfortable armchairs, and a boardroom style meeting table for 6 persons. the first upper deck is the dining deck for 250 persons, the third deck is where all the action happens with a dance floor, flexible table arrangements and a large bar. The upper deck is a great place to watch the world, see the stately homes along the inland waterway, Port Everglades or the Miami city lights in the dusk and the setting sun over Biscayne Bay.

Celebrate your Wedding Ceremony or Reception on the luxury yacht Floridian Princess. Her maximum and working capacity is 400 guests. An onboard ceremony is optional but many brides prefer the experience of being married by the Captain. This would be a non-denominational ceremony or you can bring your own officiant.

The gratuity is discretionary and the amount depends on your satisfaction with the service. A 5% to 15% gratuity is customary.

Vegetable Spring Rolls Served with a sweet Thai chili sauce
Spanikopita
Brie Cheese in Puff Pastry
Raspberry & Almond
Swedish Meatballs
Mini Franks in a Blanket
Italian Stuffed Mushroom Caps
Asparagus Wrapped in Proscuitto
Coconut Crusted Chicken Tenders
Crab Cakes with a Key Lime Mustard Sauce
Antipasto Skewers
Fresh Mozzarella, Basil, Sundried Tomato, Kalamata Olive and Marinated Mushroom
Crab Stuffed Mushrooms
Chimichurri Beef Satay
Smoked Salmon on Cucumber
Assorted Sushi RollsSalads (Select one)
Caesar Salad
Crisp leaves of Romaine with jumbo croutons & Pecorino Cheese
Tossed Garden Salad
Greens tossed with Tomatoes, Cucumbers, Onions and Citrus VinaigretteBaby Field Greens Tossed with Walnuts, Blue Cheese Raspberry VinaigretteEntrees (Select two)
Prime Rib of Beef or Roasted NY Sirloin
Served with Wild Mushroom Cabernet Demi Glace and Horseradish SauceRoast Leg of Lamb
Slow Roasted with Pan Gravy, Mint Jelly

Baked Mahi Mahi
Herb Crusted with Tarragon & Basil, Lemon Beurre Blanc

Blackened Mahi Mahi
Served with a Mango Salsa over Cous Cous

Herb Crusted Salmon
Served with a Hollandaise Sauce

Chicken Rollatini
Stuffed with Proscuitto, Fresh Basil, Roasted Red Pepper & Provolone Cheese

Artichoke Chicken
Sautéed with Artichoke Hearts, Capers, Diced Tomatoes & Olive Oil in a light demi sauce

Chicken Marsala
Sautéed in a Marsala Wine sauce with mushrooms

Chicken Francaise
Sautéed in butter, white wine, lemon

Honey Baked Ham
Served with a house made Raisin Sauce

Roasted Pork Loin
Boneless Center Cut Loin served with Gravy & Homemade Granny Smith Applesauce

Whole Roasted Turkey Breast
Pan Gravy, Whole Berry Cranberry Sauce Fresh Herb Stuffing Accompaniments
Chef’s Vegetable du Jour & Choice of: Rice Pilaf, Garlic Mashed Potatoes or Pasta Primavera
Fresh Baked Rolls & ButterDesserts (Choice of)
Miniature Pastries and Chocolate Dipped Strawberries Butler Passed on Third and Fourth Decks, 
Or
Dessert Station on Third Deck With Assorted Cakes and PiesCoffee and Tea Station The Pacific Menu at $65 per person

WELCOME PLATTERS ON DISPLAY

Assorted Vegetable Cruditees served with Dips
Imported and Domestic Cheeses &Tropical Fresh Fruits & Berries
With Flatbreads and Crackers

Hors’ oeuvres Passed Butler Style (Select five)

Vegetable Spring Rolls
Served with a Sweet Thai Chili sauce
Spanikopita
Brie Cheese in Puff Pastry
Raspberry & Almond
Swedish Meatballs
Mini Franks in a Blanket
Italian Stuffed Mushroom Caps
Asparagus Wrapped in Proscuitto
Coconut Crusted Chicken Tenders
Crab Cakes with a Key Lime Mustard Sauce
Antipasto Skewers
Mushroom, buffalo mozzarella, sundried tomato and fresh basil
Crab Stuffed Mushrooms
Chimichurri Beef Satay
Smoked Salmon on Cucumber
Assorted Sushi Rolls
Herb Crusted Lamb Lollipops
With a sundried tomato mint jelly
Sea Scallops Wrapped in Prosciutto With a Mango Chutney Shrimp Cocktail
Sesame Seared Tuna on Wonton
Pepper Crusted Filet Mignon on Crostini
Prime Tenderloin with a Raspberry-Horseradish Coulis
Beef Wellington

Salads (Select one)
Caesar Salad
Crisp leaves of Romaine with jumbo croutons & Pecorino Cheese
Tossed Garden Salad
Greens tossed with Tomatoes, Cucumbers, Onions and Citrus Vinaigrette
Tomato & Mozzarella Salad
Beefsteak Tomatoes, Fresh Mozzarella,
Balsamic Vinaigrette
Baby Field Greens
Tossed with Walnuts, Blue Cheese
Raspberry Vinaigrette
Spinach Salad
Bacon, Mushrooms, Egg, Balsamic Vinaigrette

Entrees (Select three)

Prime Rib of Beef or Roasted NY Sirloin
Served with Wild Mushroom Merlot Demi Glace and Horseradish Sauce

Roast Leg of Lamb
Slow Roasted with Pan Gravy, Mint Jelly

Baked Mahi Mahi
Herb Crusted with Tarragon & Basil, Lemon Beurre Blanc

Blackened Mahi Mahi
Served with a Mango Salsa over Cous Cous

Herb Crusted Salmon
Served with a Hollandaise Sauce

Crispy Duck L’Orange
Grand Marnier Orange Sauce

Chicken San Remo
Spinach, Cream, Sundried Tomatoes, Mozzarella Cheese

Chicken & Shrimp Sambuca
Sautéed with Sambuca Romano, Butter & Farfalle Pasta

Paella
Traditional Spanish Style mix of Seafood, Chicken & Chorizo with Saffron Rice

Accompaniments
Asparagus Bundles & Choice of:
Roasted Potatoes, Rice Pilaf or Pasta Primavera
Fresh Baked Rolls & Butter

Dessert (Choice of)

Miniature Pastries and Chocolate Dipped Strawberries
Butler Passed on Third and Fourth Decks,
Or
Dessert Station on Third Deck
With Assorted Cakes and Pies

Coffee and Tea Station The Riviera Menu at $75.00 pp

Welcome Platters on Display 
Assorted Vegetable Crudités Served with Chef’s Dips
Assorted Domestic & Imported Cheeses
Tropical Fresh Fruits & Berries Assorted Sushi and Sashimi With Pickled Ginger, Wasabi & Soy Sauce 

Hors d’oeuvres Passed Butler Style (Select six)
Vegetable Spring Rolls
Spanikopita
Brie Cheese in Puff Pastry
Raspberry & Almond
Swedish Meatballs
Mini Franks in a Blanket
Italian Stuffed Mushroom Caps
Asparagus Wrapped in Proscuitto
Coconut Crusted Chicken Tenders
Crab Cakes with a Key Lime Mustard Sauce
Antipasto Skewers
Crab Stuffed Mushrooms
Chimichurri Beef Satay
Smoked Salmon on Cucumber
Assorted Sushi Rolls
Herb Crusted Lamb Lollipops With a Sundried Tomato Fresh Mint Syrup
Sea Scallops Wrapped in Prosciutto With a Mango Chutney Shrimp Cocktail
Sesame Seared Tuna on Wonton
Pepper Crusted Filet Mignon on Crostini
Prime Tenderloin with a Raspberry-Horseradish Coulis
Beef Wellington 

Salads (Select one)
Tomato & Mozzarella Salad
Beefsteak Tomatoes, Fresh Mozzarella,
Balsamic Vinaigrette
Baby Field Greens Tossed with Walnuts, Blue Cheese Raspberry Vinaigrette
Caesar Salad
Crisp leaves of Romaine with jumbo croutons & Pecorino Cheese

Spinach Salad Bacon, Mushrooms, Egg Balsamic Vinaigrette 

Entrees (Select three)
Carved Tenderloin of Beef
Served with Wild Mushroom Merlot Demi Glace

Veal Osso Bucco
Over Orzo with Veal Demi

Roast Leg of Lamb
Slow Roasted with Pan Gravy, Mint Jelly

Florida Mahi-Mahi or Salmon
Baked, Grilled, Blackened or Herb Crusted

Crispy Duck L’Orange
Grand Marnier Orange Sauce 

Pistachio Nut Crusted Yellowtail Snapper
Served with a Calvados Brandy Sauce

Prime Rib of Beef or Roasted NY SirloiN
Served with Wild Mushroom Merlot Demi Glace and Horseradish Sauce

Macadamia Nut Crusted Sea Bass
Amaretto Di Sorono Beurre Blanc

Chicken San Remo
Spinach, Cream, Sundried Tomatoes, Mozzarella Cheese

Chicken & Shrimp Sambuca
Sautéed with Sambuca Romano, Butter & Farfalle Pasta

Lobster Ravioli
Lobster, shrimp, Ricotta and Parmesan Cheese

Paella
Traditional Spanish Style mix of Seafood, Chicken & Chorizo with Saffron Rice

Accompaniments
Asparagus Bundles & Wild Rice Pilaf or Fingerling Potatoes & Pasta Primavera
Freshly Baked Rolls & Butter

DessertMiniature Pastries and Chocolate Dipped Strawberries
Butler Passed on Third and Fourth Decks
&
Dessert Station on Third Deck With Assorted Cakes and Pies

Coffee and Tea Station Menu Upgrades and Add-ons 

Displays:

Fresh Whole Smoked Salmon Display 

Served with fresh dill sauce, cucumber and crostini 

Baked Brie Display served in a chafer 

Amaretto Di Sorono, Fresh Berries with crostini 

Caviar Display 

Privately selected caviar variety 

Antipasto Display 

Assorted Italian Meats and Cheeses 

Fresh Mozzarella, Marinated Mushrooms & Vegetables 

Kalamata Olives and more…. 

Stations:

Sushi and Sashimi Station (Live action): 

Fresh Assorted Fish and Rolls to include: 

Tuna, Salmon, Eel, Crab, Shrimp, etc. 

($150 attendant fee per chef) 

Raw Bar (Live Action): 

Littleneck Clams and select Cold Water Oysters 

Add Large Shrimp 

Add Jumbo Shrimp 

Add Lobster Cocktail 

($150 attendant fee per chef ) 

Pasta Station (Live Action):

Choice of pastas, sauces and ingredients 

To include: 

Choice of two pasta types 

Three Sauces 

& Items such as 

Gulf Shrimp, Chicken, Porcini mushrooms, Goat cheese, Sundried Tomatoes, 

Artichoke Hearts, Peppers, Tips of Asparagus and more! 

($150 attendant fee per chef ) 

Pan Asian Wok Station (Live Action):

Asian sauteed shrimp or Samari Chicken 

Wok-seared with choice of bok choy, avocado, 

Curry-coconut milk, macadamia nuts, bamboo shoots, 

Water chestnuts, peanuts and Asian spices accompanied by 

Udon noodles & long beans 

($150 attendant fee per chef ) 

Latin Fiesta Station:

Seafood Paella with scallops, shrimp, lobster, 

Mussels, Littleneck clams and saffron rice; 

Display of yucca, plantain and boniato chips 

With tomato-cliantro & mango-green apple salsa; 

Hand-carved chimichurri rubbed pork tenderloin. 

Down on the Bayou Station:

Beer-braised pork shoulder & cheddar cheese grits; 

Red beans and rice with fresh Andouille sausage; 

Collard greens and Carolina-style sweet corn bread 

Grill Station:

Fresh Grilled steaks, chops, ribs, sliders and more… 

Butler Passed Additions:

Shrimp Cocktail 

Large or Jumbo 

Coconut Crusted Shrimp (skewered) 

Herb Crusted Lamb Lollipops 

Served with a Sundried Tomato, Mint Jelly 

Maine Lobster Cocktail (skewered) 

Baked Stuffed Lobster Bar Pricing 

Premium Open Bar ……………………………………………………… $ 28.00 per person 

Beer and Wine Open Bar …………………………………………….. $ 21.00 per person 

Premium Brunch Bar ………………………………………………….. $ 24.00 per person 

(includes Champagne , Bloody Mary’s & Mimosas) 

Soda and Juice Bar …………………………………………………….. $ 14.00 per person 

After Dinner Cordial Service ………………………………………. $ 8.00 per person 

(Grand Marnier, Bailey’s, Kahlua, Tia Maria, Drambuie, Amaretto, Frandgelico, Sambuca) 

Cappuccino/Espresso Station ……………………………………… $ 6.00 per person 

Wine Pour Tableside during Dinner (glassware) ………….. $ 6.00 per person 

*Frozen Drinks ………………………………………………………….. $ 5.00 per person 

*choice of two: 

Daiquiris (Banana, Peach, Strawberry, Lime) 

Pina Colada 

Rum Runner 

Mango Colada 

Lemon Freeze 

Mudslide