Monthly Menus

July Menu

Dip ~ Vegetable
Soup ~ Gazpacho with Orange Zest Crème Fraîche
Salad ~ Chimichurri Red Potato
Bread ~ Rosemary and Sea Salted Croissants

Entrée ~ Sesame Pork Medallions over Rainbow Slaw
— or —
Entrée ~ Grilled Vegetables layered with Yukon Potatoes

Side ~ Daily best
Dessert ~ Summer Berry Rhubarb Pie


August Menu

Dip ~ Zesty Ranch
Soup ~ Quinoa Vegetable
Salad ~ Ripe Melon with Feta and Sweet Basil
Bread ~ Summer Tomato Bruschetta

Entrée ~ Chicken Cordon with Speck and Fontina
— or —
Entrée ~ Garden Vegetable Stack over Lemon Fresh Herb Angel Hair

Side ~ Daily best
Dessert ~ Chocolate and Strawberry Crepes


September Menu

Dip ~ New England Vegetable
Soup ~ Seven Onion
Salad ~ Thai Melon
Bread ~ Artisan Rolls

Entrée ~ Beef Boursin Wellington
— or —
Entrée ~ Summer Harvest Vegetable Lasagna

Side ~ Best Available
Dessert ~ Blueberry Crumble Pie a la Mode


October Menu

Dip ~ Danish Lemon Dill
Soup ~ Smoky Butternut with Toasted Pumpkin Seeds
Salad ~ Autumn Cobb with Cranberry Vinaigrette
Bread ~ French Baguette Rolls

Entrée ~ Pork Tenderloin Scallopini with Lemon Twist Salt
— or —
Entrée ~ Root Vegetable Sweet Potato Souffle

Side ~ Daily Best
Dessert ~ Bourbon Maple Pecan Pie