The Moshulu's private dining rooms and outdoor decks take full advantage of the unparalleled views of the city and waterfront. The multi-level decks offer a glorious open-air experience. There are many dining and entertaining options on the Moshulu. Private parties from 10 - 2500 guests can be arranged in various settings-at the exclusive chef's table, in one of the two private rooms off of the main dining room, at the Captain's table under the skylight in full view of the lighted masts, or on one of our outdoor decks.
Our private party portfolio has been developed to give you a point of reference. We work with clients in creating memorable events that range from beautiful social functions to corporate parties and dining choices for tours and groups. We offer a wide variety of menu items to satisfy every palette. Using this as a starting point, we handle every party on a personal level, customizing menus to fit the needs of each occasion and group. Please feel free to contact us. We’re happy to brainstorm and develop a plan that will please you and your guests.
Diane Meglino, Director of Tourism and Group Sales, 215-923-2500 ext 16
e-mail. dmeglino@moshulu.com
Megan Eberz, Director of Sales, 215-923-2500 ext 13
e-mail: meberz@moshulu.com
Allison Doyle, Sales Manager, 215-923-2500 ext 10
e-mail: adoyle@moshulu.com
Please click here to download our Catering Package.
Please Click here for Information on Tour Groups.
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Maple Glazed Pork Tenderloin, Sweet Potato Puree, Swiss Chard, Apple Cranberry Compote | |
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Balsamic Glazed Veal Chop, Olive Oil Mashed Potatoes, Broccoli Rabe, House Roasted Peppers, Veal Jus | |
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Dijon Crusted Rack of Lamb, Cauliflower Gratin, Baby Carrots, Rosemary Garlic Lamb Jus | |
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Center Cut Pork Chop, Yukon Potato Puree, French Beans, Green Peppercorn Demi | |
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Jail Island Salmon, Lobster Mashed Potatoes, Melted Leeks, Vintage Port Reduction | |
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Wasabi Crusted Chilean Sea Bass, Stir Fried Vegetables, Drop Dumplings, Miso Honey Glaze | |
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Francaise Style Tilapia, Creamy Sweet Pea-Lump Crab Risotto, Wilted Spinach, Lemon Caper Butter | |
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Seared Yellow Fin Tuna, Sticky Rice Cake, Baby Bok Choy, Sweet Chili Glaze | |
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Grilled Mahi Mahi, Golden Pineapple, Jasmine Rice, Snow Peas, Crushed Peanuts, Thai Curry Emulsion | |
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Jail Island Salmon, Potato Gnocchi, Artichokes, Lemon Dill Beurre Blanc | |
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Roasted 8oz Center Cut Filet Mignon, Roasted Garlic Mashed Potatoes, Jumbo Asparagus, Cabernet Demi | |
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Braised Boneless Beef Short Ribs, Potato Puree, Rosemary Balsamic Glaze, Baby Carrots, Red Wine Demi |
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Lancaster Free Range Chicken Breast, Yukon Potato Puree, Haricot Vert, Tarragon Pan Jus | |
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Wild Mushroom Stuffed Chicken Breast, Sweet Pea Risotto, Oven Dried Tomatoes, Madeira Thyme Demi | |
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Spit Roasted Duck, Gingered Yams, Snap Peas, Orange Ginger Duck Jus | |
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Mango BBQ Glazed Chicken Breas, Loaded Mashed Potato, Roasted Asparagus | |
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Dry Aged New York Strip Steak, Cognac Black Pepper Cream, Broccolini, Pommes Frits | |
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Grilled Center Cut Filet Mignon, French Lentils, Beefsteak Tomato, Portobello Mushroom, Bernaise | |
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ENTREE DUETS |
*Duets Are Designed for a Single Entree Selection.
**All Entrees are Served w/Roasted Garlic Mashed Potatoes and Chef's Selection of Fresh Vegetables
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Free Range Chicken Breast & Garlic Crusted Jumbo Shrimp w. Lemon Caper Butter | |
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Free Range Chicken Breast & Crispy Lump Crab Cake w. Wild Mushroom Madeira Sauce | |
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Center Cut Filet Mignon & Jumbo Lump Crab Bearnaise w. Red Wine Reduction | |
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Jail Island Salmon & Petit Filet Mignon w. Horseradish Veal Jus | |
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Filet of Beef & Maine Lobster Tail w. Lobster Brandy Cream | |
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Petite Filet of Beef & Lump Crab Cake w. Roasted Red Pepper Emulsion | |
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Center Cut Filet Mignon & Grilled Jumbo Shrimp w. Roasted Galic Merlot Demi | |
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Sesame Crusted Tofu, Jasmine Rice, Crushed Peanuts, Snow Peas, Thai Curry Emulsion | |
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Pasta w. Fresh Seasonal Vegetables and Herbs, Garlic White Wine Sauce | |
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California Roll (6 each), Soy Sauce, Pickled Ginger, Wasabi, Asian Slaw | |
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Chef's Selection of Grilled Vegetables, Starch and Sauce | |
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