Monthly Menus

November Menu

Dip ~ Pepper Jack
Soup ~ Autumn Kale Minestrone
Salad ~ Red Slaw with Fresh Figs, Apple and Vermont Cheddar
Bread ~ Pumpkin Pie Spiced Croissants

Entrée ~ Coq Au Vin with Herbed Popovers
— or —
Entrée ~ Imported Cheeses and Vegetable Rollatini

Dessert ~ Peanut Butter Pie with Oreo Crust

December Menu

Dip ~ Thai Curry
Soup ~ Toasted Corn Chowder
Salad ~ Bosc Pear and Watercress with Slivered Almonds
Bread ~ Marble Rye

Entrée ~ Grilled Pepper Filled with Burgundy Braised Beef
— or —
Entrée ~ Winter Vegetable Galette

Dessert ~ Mexican Chocolate Flan

January Menu

Dip ~ Sweet Pepper and Onion
Soup ~ Winter Vegetable with Farro
Salad ~ Wedge Salad with Chianti Dressing
Bread ~ Demi Loaves with Herb Butter

Entrée ~ Chicken Francaise Carroza with Lemon Beurre Blanc
— or —
Entrée ~ Baked Vegetable Manicotti with Shaved Asiago

Dessert ~ Warm White Chocolate Bread Pudding

February Menu

Dip ~ Chive and Garlic
Soup ~ Butternut, Curry and Toasted Coconut
Salad ~ Vegetable Antipasto with Tomato Chimichurri Dressing
Bread ~ Artisan Rolls

Entrée ~ Fire Braised Beef over Wild Rice and Sauce Chasseur
— or —
Entrée ~ Four Cheese Caulini Quiche

Dessert ~ Apple Walnut Pie with Vanilla Sauce