Monthly Menus

May Menu

Dip ~ Chive and Garlic
Soup ~ Lemon Egg Drop with Orzo
Salad ~ Vegetable Antipasto
Bread ~ Marble Rye

Entrée ~ Slow Roasted Brisket over Savory Cheddar Bread Pudding
— or —
Entrée ~ Spring Vegetables with Garlic and Basil Sauce over Cauliflower Mash

Dessert ~ Citrus Pie


June Menu

Dip ~ Spicy Jalapeno
Soup ~ Roasted Yellow Pepper with Saffron and Watercress
Salad ~ Strawberry and Jicama
Bread ~ Garlic Herb Bread Sticks

Entrée ~ Chicken Marsala over Asiago Risotto and Grilled Polenta
— or —
Entrée ~ Zucchini Ribbon Ravioli

Dessert ~ Chocolate Ganache Cheesecake with Sea Salted Caramel


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