The menu for Tues (6/19) lunch cruise
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