Monthly Menus

January Menu

Dip - New England Vegetable
Soup - Lemon Egg Drop
Salad - Shaved Cauliflower and Radicchio with Dill Buttermilk Dressing
Bread - Warm Bavarian Pretzel with Cheddar Ale

Entrée - Argentinian Fire Roasted Pepper with Chorizo and Basmati
— or —
Entrée - Rosa Fettucine Primavera

Side - Best Available
Dessert - Chocolate Bourbon Pecan Pie


February Menu

Dip - Danish Lemon Dill
Soup - Grilled Vegetable
Salad - Southwest with Salsa Verde Vinaigrette
Bread - Rustic Ciabatta

Entrée - Sesame Orange Chicken over Jasmine Rice
— or —
Entrée - Five Italian Cheese Pasta Timbale over Wilted Greens

Side - Daily Best
Dessert - White Chocolate and Raspberry Bread Pudding


March Menu

Dip - Spicy Jalapeno
Soup - Tortilla
Salad - Matchstick Potato Salad
Bread - Wholewheat Rolls

Entrée - Maple Dijon Glazed Brisket
— or —
Entrée - Spring Vegetable Ravioli

Side - Best at Market
Dessert - Espresso Cheesecake


April Menu

Dip - Sun Dried Tomato and Basil
Soup - Vegetable Pistou
Salad - Citrus Slaw and Cress
Bread - Rosemary Focaccia

Entrée - Lasagne Bolognese
— or —
Entrée - Broccoli and Smoked Gouda Arancini

Side - Fresh Fresh Fresh
Dessert - Heath Bar Crunch Whoopie P
ie


May Menu

Dip - St. Tropez Garlic
Soup - Spring Chive Vegetable Chowda
Salad - Spring Mint Quinoa
Bread - French Baguette with Garlic Chive

Entrée - Beef Florentine over Tomato Basil Risotto
— or —
Entrée - Grilled Asparagas Farmer's Cheese Turnover

Side - Best at Market
Dessert - Flourless Chocolate Cake with Berries


June Menu

Dip - Thai Curry
Soup - Seven Onion Soup
Salad - Strawberry and Jicama
Bread - Olive Oil Oval

Entrée - Sweet and Spicy Plum Chicken over Napa Slaw
— or —
Entrée - Fresh Vegetable ala Vodka over Grilled Polenta

Side - Daily Best
Dessert - Triple Berry Crumb Pie