St. Johns Rivership Co. Announces First New Menu in Over a Decade
SANFORD, FL — For the first time since 2012, St. Johns Rivership Co. is thrilled to introduce a brand-new full-service menu featuring an array of fresh, elevated lunch and dinner options.
Over the past three months, the team partnered with Walter Zuromski, two-time James Beard House Chef and Chief Culinary Officer of the Chef Services Group, Inc., to design a menu that blends classic flavors with exciting new dishes, all crafted to enhance the dining cruise experience aboard the historic Barbara-Lee. Working in collaboration with Sasha Mason, head chef at St Johns Rivership Co, the two chefs tackled many challenges while crafting the menu. “The galley onboard the Rivership is extremely small, and crafting a variety of options for the new menu in such a compressed space was the biggest obstacle we had to overcome,” stated Zuromski. “It is only with Mason’s help and willingness to adapt that we were able to accomplish the breadth of options now available”.
The new menu includes 9 lunch entree options and 12 dinner entree options which is quite the expansion above the previous 7 options offered. “We have a lot of repeat guests and we wanted to make sure that the new menu encompassed the favorites from our current menu, but updated with new ways of cooking and serving it,” added Mason. In addition to the changes added to the full entree menu, there is also an optional kids menu that is available for kids of all ages.
“This menu is more than just food—it’s a reflection of our commitment to delivering unforgettable moments on the St. Johns River,” said Michelle Wyatt, owner, St Johns Rivership. “We also spent a lot of time looking at our ingredients to make sure that we reduced the number of potential allergens in our food and provided a range of options that include vegan, vegetarian, and gluten free dietary solutions. There are many celebrations onboard the Barbara-Lee, and we wanted to make sure that all guests had a delicious option for all dietary restrictions.”
In addition to addressing the compressed space and dietary needs, St Johns Rivership spent a lot of time sourcing the new ingredients, buying new service ware, and making sure that we could adjust our ordering systems so that we could provide a seamless transition on the operations side. Staff was also educated on the breadth of options and allergen recommendations. “We are thrilled with the final product and can’t wait for our guests to experience it!” Wyatt concluded.
