Our Monthly Menu

St. Tropez Garlic Dip

Spring Vegetable Soup w/Brown Rice & Tarragon Drizzle

Baby Red Bliss Potato Salad w/Roasted garlic and Dijon Dressing

Rosemary and Provencal Oil infused

Sourdough Bread

Chicken, Apple and herbed Brie in Pastry

— or —

Slow Roasted Vegetable Tart

Asparagus w/Citrus butter

Caramel Macchiato Cheesecake

Guacamole Chipolte Dip

Creamy Tomato Dill w/fresh Lovage

Traditional Greek Salad w/lemon Oregano Vinaigrette

Rustic Roasted Garlic and Basil Sourdough

Braised Burgundy Beef over Fines Herbes Shredded Potatoes

— or —

Chipolte, Mushroom and Sharp

Cheddar Strata topped w/Balsamic

Glazed Onion Ratatouille

Peanut Butter Pie w/Oreo Crust

Garden Patch Dunk

Seven Onion Veloute w/chive croutons

Vine ripened Tomato and Fresh Mozzarella w/Pesto Vinaigrette

Pointe a Calliere Miche (plump bread)

Pan seared Pork Medallions over Saffron Spanish Rice

— or —

Reggiano Zucchini Boats w/Garden vegetables

Sauteed Baby Carrots and Tarragon Dill Butter

Key Lime Tart w/Banana and Toasted Coconut

New England Vegetable Dip

Gazpacho with Garlic Chives and Lime Zest

Jicama Salad with Mango and Lovage Vinaigrette

Sesame Semolina Bread

Chicken Rissotto Stuffed Portabella with Peppadew Relish

— or —

Sautted Mixed Greens and Julienne Summer Squashes Over Creamy Polenta

Baked Tomato with Mediterranean Herbs and Feta

Summer Berry Shortcake

Vidalia and Cheddar Dip

Vegetable Pistou Soup

Garden Salad, Fresh Herbs with Extra Virgin Olive Oil and Meyer Lemon

Caraway Bread

Roast Pork Loin with Peach, Orange and Dijon Glaze

— or —

Perogi with Ripe Tomatoes, Wild Mushrooms and Spinach

Spaghetti Squash with Garlic Herb Butter

Blueberry Crisp with Bavarian Creme

Red Pepper Hummus

French Onion Soup with Thyme and Swiss Croutons

Tomato and Seedless Cucumber Salad with Cumin Sea Salt

Wild Maine Blueberry Scones

Sesame Encrusted Tuna over Napa Slaw

— or —

Oriental Vegetable Saute over Cellophane Noodles

Honey and Soy Glazed Mini Carrots

Chocolate Raspberry Mousse Cake with White Chocolate Ganache

Spicy Jalapeno Dip

Smokey Tomato Soup with Maple Bacon (optional)

Harvest Vegetable Salad with Toasted Walnuts and Pumpkin Seeds

Cracked Wheat with Raisins and Dried Cranberries

Coq Au Vin with Red Wine Demi Glace

— or —

Eggplant, Vegetable Stack Parmesan

Carrots, Parsnip and Potato Medallions

Crepes Suzette with Maple Chantilly

Merlot Shallot Dip

Hearty Minestrone with Farro
Lemony Quinoi Salad with Shaved Vegetables

Fig and Anise Seed Bread

Wisconsin Duck Breast with Pommery Glaze

— or —

Autumn Vegetable Brioche

Green Bean Almondine

Chocolate Tart with Pretzel

Crust and Vanilla Bean Ice Cream

French Onion Dip

Roasted Yellow Pepper Veoute with Watercress Pesto

Crudite Salad with Herbal Buttermilk Dressing

Multigrain Bread

Rosemary and Burgundy Beef Roast

— or —

Brocolli, Pepper and Montery Frittata

Fingerling Potoatoes,

Carmalized onions and Carrots

Croissant Cranberry Bread Pudding