Monthly Menus


Monthly Menu for April

Dip - Sweet Onion and Pepper

Soup - Potato Leek with Leek Green Frits

Salad - Marinated Spring Asparagus and Green Bean

Bread - Assorted French Rolls

Entrée - Monterey Chicken over Spanish Rice and Salsa Verde

— or —

Entrée - Sun Dried Tomato, Spinach and Asiago Homemade Ravioli

Side - Freshest Seasonal Available

Dessert - Carrot Cake Whoopie Pie with Local Maple Creme


Monthly Menu for May

Dip - Cabernet Herb Spread

Soup - Broccoli and Sharp Vermont Cheddar

Salad - Scarlet Petite Butter Lettuce with Micro Greens

Bread ~ Rosemary Focaccia

Entrée - Bistro Filet with Bourbon Glaze and Rosemary Salt

— or —

Entrée - Mini Three Cheese Frittata

Side - Ray’s Suggestion

Dessert - Lemon Blueberry Bars


Monthly Menu for June

Dip - Chive and Garlic

Soup - Pasta e’ Fagioli with Baby Kale

Salad - Romanesco over Arcadian Greens

Bread - Garden Herbed Ciabatta

Entrée - Chicken Saltimbocca with Homemade Basil Mozzarella

— or —

Entrée - Wilted Greens and Wild Mushrooms over Creamy Polenta

Side - Available Farm To Table

Dessert ~ Flour Free Chocolate Cake with Raspberry Sugar Dust


Monthly Menu for July

Dip - Thai Curry

Soup - Chilled Cucumber, Jalapeno and Mint

Salad - Black Rice With Lemon Vinaigrette

Bread - Rustic Italian

Entrée - Beef Roulade Florentine

— or —

Entrée - Sautéed Garden Vegetables over Cauliflower Puree

Side - Chefs Choice

Dessert - Strawberry Shortcake with Frozen Chocolate Banana


Monthly Menu for August

Dip - Sundried Tomato Basil

Soup - Watermelon Gazpacho

Salad - Snap Pea and Cabbage Slaw

Bread - Sourdough

Entrée - Glazed Barbecue Chicken over Savory Cornbread

— or —

Entrée - Summer Ratatouille Stack

Side - Toasted Corn on the Cob

Dessert - Raspberry Cheese Cake with Sea Salted Ganache


Monthly Menu for September

Dip - Cheese and Available Fruit

Soup - Twice Baked Yukon

Salad - Seared Citrus

Bread - Rosemary Olive Oil Foccacia

Entrée - Beef Medallions over Barley and Burrata

— or —

Entrée - Harvest Vegetable Strudel

Side - Up to Prickly Pear (they know their shiitake)

Dessert - Lemon and Blackberry Cake with Butter Cream Frosting


Monthly Menu for October

Dip - Spicy Jalapeno

Soup - Smoky Minestrone

Salad - Treviso, Walnut and Cranberry Stilton

Bread - Seeded Rye Pitit Pain

Entrée - Chicken and Linguine Bolognese Parmesan

— or —

Entrée - Butternut Squash and Broccoli Rabe Lazagne

Side - Daily in Season

Dessert - Local Harvest Apple Crisp with Caramel


Monthly Menu for November

Dip - Caramelized Onion and Shallot with Port

Soup - Roasted Butternut Squash with Toasted Pumpkin Seeds

Salad - Shaved Kohlrabi with Apples and Hazelnuts

Bread - Herbed Foccacia

Entrée - Southwest Pork in a Poblano Pepper

— or —

Entrée - Marinated Vegetable Primavera

Side - Ask Ray

Dessert - Peanut Butter Pie with Oreo Crust


Monthly Menu for December

Dip - New England Vegetable

Soup - French Onion with Asiago Crisps

Salad - Winter Squash

Bread - French Rolls

Entrée - Coq au Vin Stew with Herbed Dumplings

— or —

Entrée ~ Root Vegetable Ravioli

Side - Best at Market

Dessert - Deep Dark Chocolate Cake with Red Wine Glaze


Monthly Menu for January

Dip - New England Vegetable

Soup - Roasted Cauliflower with Dijon Drizzle

Salad - Spinach with Champagne and Shallot Vinaigrette

Bread - Multi Grain Croissant

Entrée - Beef Wellington Boursin

— or —

Entrée - Vegetable Moussaka

Side - Seasonal Favorite

Dessert - White Chocolate Mousse in a Dutch Cake Cup (yes cake cup)


Monthly Menu for February

Dip - Artichoke with Herbed Garlic Pita Chips

Soup - Lemon, Spinach Egg Drop

Salad - Hot House Tomato with Citrus Basil Dressing

Bread ~ Warm Bavarian Pretzel with Cheddar Ale Dip

Entrée - Penne, Chicken and Broccoli alla Vodka

— or —

Entrée - Vegetable Arancini

Side - Not Sure But It Will Be Good

Dessert - Flourless Chocolate Cake with Available Fruit


Monthly Menu for March

Dip - Ancho Roasted Red Pepper

Soup - Flour Free Roasted Vegetable Corn Chowder

Salad - Classic Caesar

Bread ~ Assorted Savory Rolls

Entrée - Beef Chimichurri

— or —

Entrée - Spring vegetables in garlic sauce over cauliflower puree

Side - Hope You Like It

Dessert - Maple Shortcake Blueberry Bars