Monthly Menus
November 2025 Menu
Dip ~ French onion
Soup ~ Cock-A-leekie
Salad ~ Romaine wedge with chianti vinaigrette
Bread ~ Assorted savory dinner rolls
Entree ~ Beef Bourguignon with roasted fingerlings
— or —
Entree ~ Fettucine Primavera with Autumn vegetables
Dessert ~ Cranberry and blood orange mousse with vanilla sugar crisp
December 2025 Menu
Dip ~ Chive and garlic
Soup ~ Pumpkin Veloute with pomegranate seeds and buttered pecans
Salad ~ Roots and fruits with toasted pepitas
Bread ~ Classic ciabatta
Entree ~ Apple, bacon and fig stuffed pork tenderloin with port jus
— or —
Entree ~ Roasted Acorn squash with winter vegetable risotto
Dessert ~ French chocolate silk pie with mint whipped cream (Kate's suggestion)!
January 2026 Menu
Dip ~ New England Vegetable
Soup ~ Loaded baked potato
Salad ~ Chopped with fresh herbed vinaigrette
Bread ~ Rosemary focaccia
Entree ~ Braised beef wellington with red zinfandel demi-glace
— or —
Entree ~ ratatouille over creamy risotto
Dessert ~ rolled tiramisu
February 2026 Menu
Dip ~ Baked brie with house made preserves
Soup ~ Italian wedding
Salad ~ Mediterranean with lemon oregano dressing
Bread ~ Assorted dinner rolls
Entree ~ Barbecue ribs with cheddar orzo
— or —
Entree ~ Savory vegetable tart
Dessert ~ Chocolate Oreo cheesecake with raspberry puree
March 2026 Menu
Dip ~ Dilly's Dill
Soup ~ Stracciatella (Roman style eggdrop)
Salad ~
Southwest with creamy chipotle ranch
Bread ~ Multigrain ciabatta
Entree ~ Shaved prime rib with burgundy jus and chive biscuit
— or —
Entree ~ Four cheese ratatouille quiche
Dessert ~
White chocolate and cardamom panna cotta
April 2026 Menu
Dip ~ Maple Habanero
Soup ~ French onion with pecorino crouton
Salad ~ Garden with marinated Spring asparagus
Bread ~ Rosemary focaccia
Entree ~ Chicken francaise carrozella
— or —
Entree ~
Vegetable a la vodka over grilled polenta
Dessert ~
Pistachio pound cake with pistachio ganache and vanilla bean ice cream
