The menu for Tues (6/19) lunch cruise

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• Prepared for you by Chef Jim Pohl, a 2003 graduate of the Culinary Institute of America in Hyde Park
• Sauteed chicken in a roasted red pepper coulis
• Grilled pork tenderloin with wild mushroom demi
• Maple glazed carrots
• Penne pasta tossed in an herbed scampi sauce
• Summer salad with honey ginger vinaigrette
• Fresh fruit
• Baguettes & butter
• Tiramisu