Monthly Menus

April

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

May

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

June

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

July

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

August

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

September

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

October

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

November

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

December

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