AT THE MOSHULU
A STRONG CULINARY TEAM PRESENTS
ADVENTUROUS DINING WITH SOUTH SEAS FLAIR!

Philadelphia, PA -- An adventuresome menu using nature's freshest ingredients with a South Seas flair … that's the signature of the great food guests expect at the Moshulu. Presenting the essence of contemporary American cooking, Executive Chef Ralph Fernandez and Sous Chef Adam DeLosso have created a succulent array of dishes that make dining on the Moshulu, one of the world's grandest sailing ships, a most memorable experience. Whether it's the exotic flavor of Grilled Island Spiced Lobster, the bold taste of Day Boat Halibut or the stimulating taste of Warm Chocolate Croquettes with Coconut Tapioca Pearls and Coconut Gelato, the selections certainly capture the feeling of a South Seas adventure.

With three strong chefs in his kitchen, Marty Grims, managing owner of the Moshulu, is demonstrating his commitment to quality, bringing the very best to his guests. With the ever-growing increase in business -- from large corporate and social functions to smaller parties and regular guests, Grims and the management at the Moshulu are re-affirming the importance they place on inventive cooking using only the freshest ingredients prepared by the finest culinary teams. "We are very excited about the way our business is growing here on the ship," Grims said, "and we want to be sure our guests have the best experience. Three stars in the kitchen will insure that our meals that will make great memories."

A sampling of the Moshulu's menus tells the real story of the experience, where great food and hospitality are clearly the priorities. The dinner menu features bold dishes such as Canadian Steel Head Salomon with Lump Crab Meat, Sweet Corn and Bouillabaisse Jus; Herb Marinated Lamb Loin with Goat Cheese Leek Bread Pudding and Seasonal Vegetables; Char Grilled Filet Mignon with Fork Crushed Fingerling Potatoes, Asparagus, Maytag Blue Cheese, Lump Crab, Béarnaise Sauce and Red Wine Sauce; and Grilled Loin of Ahi Tuna with Roasted New Potatoes, French Green Beans, Grilled Red Onions and Rosemary Vinaigrette, to name a few.

The Moshulu lunch menu allows diners a more casual experience, with entrees such as Crab Crusted Tilapia and House Made Fettuccini. Salads include the popular Country Salad with Roasted Peppers, Goat Cheese, Spicy Pecans, Dried Cranberries and Warm Rosemary Vinaigrette and a sandwich sampling is the Smoked Duck Reuben. Mouth-watering Sunday brunch dishes feature such creations as Frangelico French Toast, Lobster Benedict and Orange and Horseradish Crusted Norwegian Salomon.

Chef Fernandez' distinct attitude and flavor are a fusion of years of study in various cooking styles including Southwestern, American, Asian, and French. A New York native, his career has taken him from The Pierre Hotel in New York to working at the Four Seasons in Houston with Chef Robert McGrath, a pioneer of Southwest cooking and one of Food & Wine's "Top Ten Chefs." Fernandez went to the renown Peter Kump's Cooking School in New York and followed that experience by working with his mentor - Chef Brendon Walsh of Coyote Grill and the North Street Grill in Great Neck.

Fernandez's enthusiasm has always been high since the first time he visited the Moshulu, before it re-opened in May 2003. "When I walked through the front doors of the ship, I was impacted by its beauty and then, while walking on the decks and listening to Marty talk about his plans, I knew this was the challenge of a lifetime. Our dreams have definitely come true. We are busier than we ever expected and I am honored to hear such nice compliments about my food - even from critics!"

The Moshulu is located in the Penn's Landing Marina at 401 S. Columbus Boulevard (between Lombard and Pine Streets) in Philadelphia. Parking is available adjacent to the boat with valet parking in the evening. The Moshulu is open daily for lunch, Sunday brunch, dinner and late night entertainment. In warmer months, Bongo Bar and Deck serves dinner daily and lunch on the weekends only. Private parties are available on the deck, in one of the indoor private rooms or on the entire premises. For more information about the Moshulu, visit www.moshulu.com or call 215.923.2500.