Monthly Menus

October Menu

Dip - Maple Habanero
Soup - Butternut with Swiss and Pink Peppercorn Pancetta (Pancetta Optional)
Salad - Vegetable Antipasto
Bread - Multigrain Croissant

Entrée - Brie and Local Apple Grilled Pork Chop with Whipped Yukons
— or —
Entrée - Hearty Vegetable Stew with Herbed Biscuits

Side - Best Available
Dessert - Carrot Cake with Maple Cinnamon Frosting

November Menu

Dip - French Onion
Soup - Ribollita (No Pasta Minestrone)
Salad - Grilled Bartlett Pear
Bread - Savory French

Entrée - Rosa Coq Au Vin Stew with Roasted Vegetables
— or —
Entrée - Root Vegetable Strudel

Side - Freshest Available
Dessert - Cardamom and Espresso Tira Mi Su

December Menu

Dip - Sweet Pepper and Onion
Soup - Mulligatawny
Salad - Fruits and Roots with Ruby Red Vinaigrette
Bread - Herbed Ciabatta

Entrée - Roasted Boursin Chicken Thigh
— or —
Entrée - Sweet Onion Souffle over Julienne of Savory Vegetables

Side - Best Available
Dessert - Chocolate Silk Pie with Crushed Candy Canes