Monthly Menus

April Menu

Dip ~ French Onion
Soup ~ Spring Vegetable Lemon Eggdrop
Salad ~ Classic Caesar with Imported Cheeses
Bread ~ Rosemary Focaccia

Entrée ~ Braised Beef Over Potato Leek Cakes
— or —
Entrée ~ Fresh Herb Vegetable Saute Over Creamy Risotto

Dessert ~ White Chocolate Kahlua Cheesecake with Espresso Ganache


May Menu

Dip ~ Merlot Cheddar
Soup ~ Tomato Florentine with Pickled Shallots
Salad ~ Tabbouleh with Early Garden Mint
Bread ~ Artisan Carving Loaf

Entrée ~ Orange Glazed Chicken with Bejeweled Rice and Asian Slaw
— or —
Entrée ~ Grilled Vegetables over Cauliflower Mash

Dessert ~ Rainbow Cookie Cake


June Menu

Dip ~ Domestic and Imported Cheese Board
Soup ~ Italian Wedding Soup
Salad ~ Strawberry Field Greens with Champagne Vinegar Dressing
Bread ~ Garlic Bread Stick with Herbal Dipping Oil

Entrée ~ Pork Tenderloin Saltimbocca with Madeira Demi-Glace
— or —
Entrée ~ Zucchini and Eggplant Rollatini with Tuscan Red Sauce

Dessert ~ Flourless Chocolate Cake with Fresh Berries


July Menu

Dip ~ Dill
Soup ~ Ripe Chilled Melon with Basil and Mint
Salad ~ Cobb with Three Peppercorn Parmesan Dressing
Bread ~ Focaccia with Garden Herb Dipping Oil

Entrée ~ Chicken Pomodoro over Savory Sweet Sausage Bread Pudding
— or —
Entrée ~ Grilled Summer Vegetable Napoleon

Dessert ~ Summer Berry Crisp