Monthly Menus

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

January Menu

Dip ~ New England Vegetable
Soup ~ Arugula Minestrone
Salad ~ Southwest in a Blue Tortilla Bowl with Salsa Verde Dressing
Bread ~ Savory Artisan Rolls

Entrée ~ Black Angus Swedish Meatballs with Pappardellek
— or —
Entrée ~ Fontina and Pecorino Vegetable Risotto Croquette

Dessert ~ Reeses Peanut Butter Cup Cake

February Menu

Dip ~ Zesty Ranch
Soup ~ Ginger Garlic Noodle with Baby Boy Choy
Salad ~ Classic Greek with Creamy Greek Dressing
Bread ~ French Baguette

Entrée ~ Merlot Coq au Vin with Potato Souffle
— or —
Entrée ~ Spinach and Ricotta Pasta Roulade with Tomato Beurre Rouge

Dessert ~ White Chocolate and Mocha Mousse with Chocolate Pretzel Crumbs

March Menu

Dip ~ Spinach
Soup ~ Roasted Cauliflower with Smoked Gouda
Salad ~ Caesar with Marinated Grilled Asparagus
Bread ~ Sourdough

Entrée ~ Pork Tenderloin with Prosciutto, Italian Cheese and Sauce Marsala
— or —
Entrée ~ Zucchini Ribbon Ravioli over Polenta

Dessert ~ Blonde Brownie Thins with Pistachio Gelato