Monthly Menus

December Menu

Dip - Sweet Pepper and Onion
Soup - Mulligatawny
Salad - Fruits and Roots with Ruby Red Vinaigrette
Bread - Herbed Ciabatta

Entrée - Roasted Boursin Chicken Thigh
— or —
Entrée - Sweet Onion Souffle over Julienne of Savory Vegetables

Side - Best Available
Dessert - Chocolate Silk Pie with Crushed Candy Canes


January Menu

Dip - New England Vegetable
Soup - Lemon Egg Drop
Salad - Shaved Cauliflower and Radicchio with Dill Buttermilk Dressing
Bread - Warm Bavarian Pretzel with Cheddar Ale

Entrée - Argentinian Fire Roasted Pepper with Chorizo and Basmati
— or —
Entrée - Rosa Fettucine Primavera

Side - Best Available
Dessert - Chocolate Bourbon Pecan Pie


February Menu

Dip - Danish Lemon Dill
Soup - Grilled Vegetable
Salad - Southwest with Salsa Verde Vinaigrette
Bread - Rustic Ciabatta

Entrée - Sesame Orange Pork over Jasmine Rice
— or —
Entrée - Five Italian Cheese Pasta Timbale over Wilted Greens

Side - Daily Best
Dessert - White Chocolate and Raspberry Bread Pudding


March Menu

Dip - Spicy Jalapeno
Soup - Tortilla
Salad - Matchstick Potato Salad
Bread - Wholewheat Rolls

Entrée - Maple Dijon Glazed Brisket
— or —
Entrée - Spring Vegetable Ravioli

Side - Best at Market
Dessert - Espresso Cheesecake