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The menu for Tues (6/19) lunch cruise

News Posts

  • 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