Monthly Menus

July Menu

Dip - New England Vegetable
Soup - Melon, Basil and Mint
Salad - Heirloom Tomato, Fennel with a Blood Orange Vinaigrette 
Bread - Rye Oval

Entrée - Citrus Brined Pork Tenderloin with Dijon & Peach
— or —
Entrée - Yukon, Vegetable Napoleon

Side - Decided Daily
Dessert - Banana Split Cannoli


August Menu

Dip - Imported Cheeses and Grapes
Soup - Grilled Pepper Gazpacho
Salad - Thai Melon 
Bread - Hearth Baked Rolls

Entrée - Trotolle and Chicken Lemonata
— or —
Entrée - Herbed and Seared Vegetable Quiche

Side - Decided Daily
Dessert - Summer Berry Pie


September Menu

Dip - Brushetta
Soup - End of Summer Harvest
Salad - Classic Caesar 
Bread - Multi Grain Baguette

Entrée - Fig Stuffed Pork with Applewood and Brandy Glaze
— or —
Entrée - Grilled Vegetables over Bucatini

Side - Decided Daily
Dessert - Peanut Butter Lava Cake


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