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.