Feast Steward - Rita Miller

Menu for 3 ships: 

Travelers faire: beef root vegetables stew (gluten free) and root vegetable stew (vegetarian and gluten free)
 Crusty bread 

Saturday breakfast:
Scrambled eggs
oatmeal with various toppings

1st remove:
  Caprese salad
(Mozzarella cheese, tomatoes, basil and Balsamic vinegar)

2nd remove:
 Pea soup and bread

Main course:
Option 1 
Chicken rollatini 
  Chicken, ricotta, parmesan and mozzarella cheeses spinach, in either a gluten free marinara or a Bechemel (not gluten free)

Option 2:
 Eggplant rollatini:
  Eggplant with ricotta parmesan and mozzarella cheeses, spinach in either Bechemel (not gluten free) or the gluten free marinara. 

 Both served with a side of pasta (there will be limited gluten free alternative pasta)

Palate cleanse course:
 Mint lime sorbet

  Mouse in the cheese cakes:
  Shortbread crust cheesecake with a tempered chocolate mouse filled with raspberry couli and chocolate mousse.