Monthly Menus

January Menu

Dip - New England Vegetable
Soup - Mulligatawny
Salad - Chopped Greek
Bread - Rosemary Focaccia

Entrée - Swedish Meatballs over Potato Souffle
— or —
Entrée - Alfredo and Marinara Molton Lava Pasta

Dessert - Cinnamon French Toast Bread Pudding

February Menu

Dip - Thai Curry
Soup - Provencale Vegetable Pistou (French Minestrone)
Salad - Cobb
Bread - Savory Rolls with Roasted Garlic Butter

Entrée - Chicken and Linguine Bolognese Parmesan 
— or —
Entrée - Acorn Squash with Winter Vegetable Cous-Cous

Dessert - Flourless Chocolate Cake with Berries

March Menu

Dip - St. Tropez Garlic
Soup - Potato Leek with Baby Arugula
Salad - Mediterranean Pasta
Bread - French Baguette

Entrée - Spanish Pork Arancini with Queso and Fresh Salsa
— or —
Entrée - Vegetable Ricotta Frittata

Dessert - Lemon Blueberry Cupcake with Lavender Butter Cream

April Menu

Dip - Maple Habanero
Soup - Smokey Tomato with Maple Glazed Bacon (Bacon optional)
Salad - Classic Caesar with Shaved Radicchio
Bread - Bavarian Pretzel with Mustard Ale Dip

Entrée - Black Angus Polpettone (Italian Stuffed Meatloaf Roulade) over Creamy Risotto
— or —
Entrée - Crimson Fetticine Primavera

Dessert - Expresso Hazelnut Mousse Cake

May Menu

Dip - Chive and Garlic
Soup - Lemon Egg Drop with Orzo
Salad - Vegetable Antipasto
Bread - Marble Rye

Entrée - Slow Roasted Brisket over Savory Cheddar Bread Pudding
— or —
Entrée - Spring Vegetables with Garlic and Basil Sauce over Cauliflower Mash

Dessert - Citrus Pie

June Menu

Dip - Spicy Jalapeno
Soup - Roasted Yellow Pepper with Saffron and Watercress
Salad - Strawberry and Jicama
Bread - Garlic Herb Bread Sticks

Entrée - Chicken Marsala over Asiago Risotto and Grilled Polenta
— or —
Entrée - Zucchini Ribbon Ravioli

Dessert - Chocolate Ganache Cheesecake with Sea Salted Caramel