Monthly Menus

July Menu

Dip - Dill
Soup - Chilled Melon Mint
Salad - Red, White and Blue Potato
Bread - Tomato Focaccia

Entrée - Bistro Filet with Garden Tomato 
— or —
Entrée - Vegetable Risotto Terrine 

Side - Freshest Available
Dessert - Individual Boston Cream Pie

August Menu

Dip - Boursin Spread
Soup - Summer Greens with Fried Bread
Salad - Deconstructed Caprese
Bread - Mini Bagel with Garlic Chive Spread

Entrée - Pickity Fried Chicken with Cheddar Chipotle Grits 
— or —
Entrée - Summer Vegetable Stack with Opal Basil

Side - Freshest Available
Dessert - Summer Berry Galette

September Menu

Dip - French Onion
Soup - Summer Harvest Vegetable 
Salad - Grilled Peach, Feta and Basil
Bread - Blueberry Cornbread

Entrée - Pork Bracciola
— or —
Entrée - Vegetable Spring Rolls with Plum Sauce

Side - Freshest Available
Dessert - White Russian Cheesecake

October Menu

Dip - Spinach
Soup - Creamy Onion with Pickled Shallots
Salad - Autumn Slaw with Candied Walnuts
Bread - Cranberry Orange Ciabatta

Entrée - Chicken Francaise
— or —
Entrée - Fall Vegetable Timbale

Side - Freshest Available
Dessert - Bourbon Pecan Pie a'la Mode

November Menu

Dip - Sweet Pepper and Onion
Soup - Loaded Baked Potato
Salad - Shaved Fennel and Parmesan Crisp
Bread - Apple Caramel

Entrée - Classic Beef Stroganoff over Homemade Noodles
— or —
Entrée - Roasted Root Vegetable in Phyllo cup and Cranberry Stilton

Side - Freshest Available
Dessert - Local Apple Crisp with Sweet Cinnamon Cream

December Menu

Dip - Pepperjack
Soup - Posole
Salad - Rainbow Carrots and Quinoa
Bread - Savory Rolls

Entrée - Chicken with Smoked Ham and Gouda over Potato Cakes
— or —
Entrée - Winter Vegetable Cassoulet

Side - Freshest Available
Dessert - Chocolate Peanut Butter Pie