Monthly Menus

January Menu

Dip ~ Sweet Pepper and Onion
Soup ~ Winter Vegetable with Farro
Salad ~ Wedge Salad with Chianti Dressing
Bread ~ Demi Loaves with Herb Butter

Entrée ~ Chicken Francaise Carroza with Lemon Beurre Blanc
— or —
Entrée ~ Baked Vegetable Manicotti with Shaved Asiago

Dessert ~ Warm White Chocolate Bread Pudding

February Menu

Dip ~ Chive and Garlic
Soup ~ Butternut, Curry and Toasted Coconut
Salad ~ Vegetable Antipasto with Tomato Chimichurri Dressing
Bread ~ Artisan Rolls

Entrée ~ Fire Braised Beef over Wild Rice and Sauce Chasseur
— or —
Entrée ~ Four Cheese Caulini Quiche

Dessert ~ Apple Walnut Pie with Vanilla Sauce

March Menu

Dip ~ Maple Habanero
Soup ~ Tuscan Vegetable
Salad ~ Garden with Roasted Red Pepper Garlic Dressing
Bread ~ Crusty Baguette Rolls

Entrée ~ Chicken, Apple and Herbed Brie in Pastry
— or —
Entrée ~ Fettuccine Alla Vodka with Baby Arugula Pesto

Dessert ~ Hazelnut Mousse

April Menu

Dip ~ French Onion
Soup ~ Spring Vegetable Lemon Eggdrop
Salad ~ Classic Caesar with Imported Cheeses
Bread ~ Rosemary Focaccia

Entrée ~ Braised Beef Over Potato Leek Cakes
— or —
Entrée ~ Fresh Herb Vegetable Saute Over Creamy Risotto

Dessert ~ White Chocolate Kahlua Cheesecake with Espresso Ganache

May Menu

Dip ~ Merlot Cheddar
Soup ~ Tomato Florentine with Pickled Shallots
Salad ~ Tabbouleh with Early Garden Mint
Bread ~ Artisan Carving Loaf

Entrée ~ Orange Glazed Chicken with Bejeweled Rice and Asian Slaw
— or —
Entrée ~ Grilled Vegetables over Cauliflower Mash

Dessert ~ Rainbow Cookie Cake

June Menu

Dip ~ Domestic and Imported Cheese Board
Soup ~ Italian Wedding Soup
Salad ~ Strawberry Field Greens with Champagne Vinegar Dressing
Bread ~ Garlic Bread Stick with Herbal Dipping Oil

Entrée ~ Pork Tenderloin Saltimbocca with Madeira Demi-Glace
— or —
Entrée ~ Zucchini and Eggplant Rollatini with Tuscan Red Sauce

Dessert ~ Flourless Chocolate Cake with Fresh Berries