Monthly Menus




October 2026 Menu

Dip ~ St. Tropez Garlic
Soup ~ Ginger Butternut and Carrot
Salad ~ Pear with toasted pepitas and honey lime poppyseed dressing 
Bread ~ Garlic herb knots
Entree ~ Sautéed pork medallions with oven roasted tomato relish 
— or —
Entree ~ Fall Harvest lasagna  
Dessert ~ Apple pie with streusel and caramel ice cream


November 2026 Menu

Dip ~ Zesty Ranch
Soup ~ Mulligatawny
Salad ~ Szechuan noodle 
Bread ~ Olive oil ciabatta
Entree ~ Chicken, Vermont cheddar and broccoli in pastry 
— or —
Entree ~ Autumn vegetable terrine 
Dessert ~ Chocolate brandy pecan pie à la mode


December 2026 Menu

Dip ~ New England vegetable
Soup ~ Ribollita (no pasta minestrone)
Salad ~ Greek orzo 
Bread ~ Savory dinner rolls
Entree ~ Black angus Swedish meatballs with chive potato soufflé 
— or —
Entree ~ Spaghetti squash primavera  
Dessert ~ Lemon pie with blueberry glaze and raspberry sugar


January 2027 Menu

Dip ~ Dilly’s dill
Soup ~ Corn chowder with crisp pancetta (pancetta optional)
Salad ~ Southwest with salsa verde vinaigrette
Bread ~ Garlic bread
Entree ~ Braised beef Wellington (not traditional) 
— or —
Entree ~ Stuffed eggplant Parmesan  
Dessert ~ Key lime pie with banana rum flambé and toasted coconut 


February 2027 Menu

Dip ~ Maple habanero
Soup ~ Smoky tomato with bacon grilled cheese croutons
Salad ~ Cobb with NE vegetable buttermilk
Bread ~ Italian rustic oval loaf
Entree ~ Walnut crusted chicken with Gruyère, apple, sausage
stuffing (can be prepared without walnut)
— or —
Entree ~ Ratatouille over fettuccine  
Dessert ~ Red velvet Whoopi pie