Monthly Menus

October Menu

Dip - Boursin
Soup - Butternut with Local Apples and Pickity Honey
Salad - Autumn Cobb 
Bread - Cranberry Walnut

Entrée - Classic Beef Bourguignon with Fingerlings and Roasted Vegetables
— or —
Entrée - Root Vegetable Tarte Tatin

Side - Decided Daily
Dessert - Mini Fudge Sampler with House Made Ice Cream

November Menu

Dip - Herb Crusted Cheese and Heritage Crackers
Soup - Cauliflower, Curry and Toasted Coconut
Salad - Autumn Greens with Cape Cod Cranberry Vinaigrette 
Bread - Buttery French Herbed Croissants

Entrée - Chicken Saltimbocca
— or —
Entrée - Autumn Vegetable Stew

Side - Decided Daily
Dessert - Appalachian Wedding Cake

December Menu

Dip - Warm Herbed Brie
Soup - Arugula Minestrone
Salad - Hydroponic Greens with Pears, Walnuts and Pumpkin Seed Drizzle 
Bread - Bavarian Pretzel Twist with German Mustard

Entrée - Braised Beef Over Savory Bread Pudding
— or —
Entrée - Three Cheese Vegetable Manicotti

Side - Decided Daily
Dessert - Ginger Snap and Dark Chocolate Peppermint Mousse