Monthly Menus

September Menu

Dip ~ New England Vegetable
Soup ~ Tortilla with Blue Corn Chips and Local Corn
Salad ~ Grilled Peach, Feta and Basil
Bread ~ Olive Oil Carving Loaf

Entrée ~ Chicken and Applewood Smoked Ham, Broccoli and Vermont Cheddar
— or —
Entrée ~ Harvest Vegetable Lasagna with Italian Cheeses

Dessert ~ Lemon, Raspberry Whoopie Pies

October Menu

Dip ~ Veggie
Soup ~ Creamy Potato Leek with Smoked Paprika Oil Drizzle
Salad ~ Cranberry and Apple Walnut Tabbouleh
Bread ~ Rustic Italian

Entrée ~ Braised Burgundy Beef with a Potato and Sharp Cheddar Stack
— or —
Entrée ~ Fall Vegetable Strudel

Dessert ~ Cinnamon Roll Crunch Bread Pudding

November Menu

Dip ~ Very Good Garlic
Soup ~ Mulligatawny
Salad ~ House with Blackberry Vinaigrette
Bread ~ French Rolls

Entrée ~ Chicken Marengo with Herbed Basmati
— or —
Entrée ~ Root Vegetable Ciambotta

Dessert ~ Chai Tea Pumpkin Caramel Flan

December Menu

Dip ~ Zesty Ranch
Soup ~ Classic French Onion with Gruyere Toast Point
Salad ~ Green Apple and Fennel Slaw
Bread ~ Rosemary Olive Oil Focaccia

Entrée ~ Braised Steak Dianne with Garlic Chive Whipped Potatoes
— or —
Entrée ~ Butternut and Broccolini Lasagna

Dessert ~ Neapolitan Cheesecake