Monthly Menus


Monthly Menu for April

French Onion

Sesame Wonton with Chile Oil

Roasted Vegetables over Spring Greens and Boursin Buttermilk

Tomato Foccacia

Chicken Francaise with Lemon Caper Beurre Blanc

— or —

Spaghetti Squash with Vegetable Aglio Olio

Stewed Broccoli Rabe

Vanilla Orange Flan


Monthly Menu for May

New England Vegetable

Creamy Broccoli with Smoked Ghouda

Spring Chopped Salad with Black Salt and White Pepper

Garlic Bread with Sun Dried Tomato Dipping Oil

Abruzzo Stuffed Pepper

— or —

Four Cheese Ratatouille Quiche

Sauteed Asparagus with Citrus Shallot Butter

Dutch Chocolate Mousse in Sweet Pastry


Monthly Menu for June

Dip- Sweet Pepper and Onion

Soup- Stracciatella (egg drop)

Salad- Parmesan Peppercorn Roasted Bliss over Arcadia Greens

Bread- Savory Rolls

Entree- Chicken Spanikopita

— or —

Entree- Ginger Stir Fry over Scallion Pancakes

Side- Summer Squash Saute

Dessert- Key Lime Pie With Toasted Coconut and Jamaican Rum Plantains


Monthly Menu for July

Dip- Garden Herb

Soup- Lovage Gazpacho with Orange Rind

Salad- Heirloom Tomatoes and Watermelon with Spicy Thai Basil

Bread- Asiago Cheese Ciabatta

Entree- Beef Roulade Braciola

— or —

Entree- Summer Vegetable Stack with Opal Basil

Side- Broccoli with Bearnaise Butter

Dessert- Summer Berry Croissant


Monthly Menu for August

Dip- Garden Patch Dunk

Soup- Chilled Melon with Crispy Prosciutto (optional)

Salad- Caprese Salad over Farro

Bread- Potato Chive Focaccia

Entree- Sweet and Sour Pork over Plum Slaw

— or —

Entree- Roasted Vegetable Rosemary Skewer over Parmesan Polenta

Side- Glazed Carrots with Ripe Peaches

Dessert- Blueberry Tart with Pistachio Chantilly


Monthly Menu for September

Dip- Sun Dried Tomato

Soup- Harvest Vegetable Barley

Salad- Toasted Corn with Picante Dressing

Bread- Rosemary Foccacia

Entree- Pasta Carbonara alla Vodka

— or —

Entree- Broccoli and Potato Gratin Lyonnaise

Side- Sweet Pepper Saute

Dessert- Chocolate Amaretto Pound Cake with Raspberry Marscarpone


Monthly Menu for October

Dip- New England Vegetable

Soup- Butternut Squash with Ginger Creme Fraiche

Salad- Harvest Greens with Apple Stilton

Bread- Cranberry Orange Ciabatta

Entree- Walnut Crusted Chicken with Apple, Sausage Stuffing

— or —

Entree- Mini Pumpkins with Vegetable Couscous

Side- Sauteed Patty Pan Squash

Dessert- Toffee Cheesecake with Strawberry Sauce