Monthly Menus


Monthly Menu for November

Chive and Garlic

Creamy French Onion and Pickled Shallots

Cider Glazed Carrots and Quinoa

Pumpkin Loaf

Pork Tenderloin with Local Apples and Cape Cod Cranberries

— or —

Root Vegetable Phyllo Cup with Cranberry Stilton

Sauteed Green Beans with Chive Olive Oil Crumbs

Hazelnut Butter Cake with Sea Salt Caramel


Monthly Menu for December

Danish Lemon

Sweet Potato Corn Chowder

Southwest Caesar

Cinnamon Croissant

Beef Chimichurri

— or —

Winter Vegetable Cassoulet

Garlicky Pacic Stir Fry

White Chocolate Bread Pudding


Monthly Menu for January

Dip - French Onion with Mini Crudite

Soup - Greek Vegetable

Salad - Burgundy Quinoa and Cucumbers

Bread - Savory Luncheon Rolls

Entrée - Chicken and Broccoli Alfredo Manicotti

— or —

Entrée - Vegetable Arancini (risotto vegetable croquettes)

Side - Chefs Choice

Dessert - Beignet with White Chocolate Mousse


Monthly Menu for February

Dip - New England Vegetable

Soup - Roasted Cauliflower with Fried Herbs

Salad - Traditional Cobb

Bread - Olive Oil Ciabatta

Entrée - Individual Black Angus Meat Loaf over Smashed Chive Potatoes

— or —

Entrée - Ratatouille Stuffed Portobello

Side - Chef Whim

Dessert - Chocolate Truffles with Fresh Berries


Monthly Menu for March

Dip - Maple Habanero

Soup - Creamy Tomato Dill with Buttery Brioche Croutons

Salad - Tender Arugula with Red Barley

Bread - Multi Grain Croissants

Entrée - Pork Tenderloin with Smoked Gouda and Basmati

— or —

Entrée - Four Cheese Baked Orecchiette with leafy greens

Side - Chefs Decision

Dessert - Petite Mocha Cakes


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