CREW MENU IV

Mixed greens with feta and mandarin orange Garden salad Red cabbage salad with chickpeas Roasted vegetable medley Steamed mini potatoes with fresh herb vinaigrette Rainbow trout with sundried tomato sauce Southern fried chicken Roasted pork tenderloin wrapped in bacon Pasta tossed in a creamy mushroom sauce with ham and peas Vegetarian squash and ricotta galette Brown rice, organic quinoa and grilled chicken breast Fresh fruit salad, cookies and date squares