The Queen Mary presents an unforgettable evening of romance and old-world glamour at My Vintage Valentine. Two evening seating times will offer a signature four-course dinner and special show featuring vintage burlesque performances, a steamy tango duet, and captivating contortionists celebrating love, playfulness, and beauty.
Set in one of the Queen Mary’s historic salons, My Vintage Valentine features a four-course love story performed by Cirque Berzerk and Love in the Fire. Guests will be greeted by cupid in the Windsor Salon upon arrival and ushered into the Grand Salon for their dinner seating. Once seated for dinner, the evening’s host will introduce the performers and accompanying love story, which will be interwoven throughout the dinner courses. The charming costumes and stunning ambiance of the Grand Salon will create the perfect romantic setting as the entertainment takes the stage. Dazzling performances will include burlesque dancers, tango performances, and a daring contortionist.
The four-course signature dinner menu offers a vine ripe tomato caprese salad to begin, an intermezzo champagne sorbet to clear the palate, a choice of asiago crusted organic chicken breast, pan roasted sea bass or grilled filet mignon for the main course and a cappuccino pot de crème for the dessert finale. Following the dinner and show, guests are welcome to stay aboard and enjoy cocktails and music at the bar in the Windsor Salon.
My Vintage Valentine offers two seating times, the first at 5:30 p.m. for $125 per person and second seating at 8:30 p.m. at $135 per person. Tickets are available in pairs and seating is first come first served. Beverages are not included in the price and available for purchase throughout the evening. For more information and to purchase tickets to celebrate true love aboard the Queen Mary at My Vintage Valentine, visit QueenMary.com.
Queen Mary Vintage Valentine Menu
Vine Ripe Tomato Caprese
wild arugula, fresh mozzarella, cold pressed evoo, sea salt, white balsamic
choice of one
Asiago Crusted Organic Chicken Breast
caramelized shallot, marsala wine reduction
Pan Roasted Sea Bass
oven dried tomato pesto, charred lemon or Grilled Filet Mignon brandied peppercorn sauce
Cappuccino Pot De Crème
coffee pastry creme, house-made caramel, sugar crunch