Monthly Menus

January Menu

Dip - New England Vegetable
Soup - Italian Wedding
Salad - Southwest Tortilla
Bread - Savory Rolls

Entrée - Dry Brine Pork Tenderloin over Wild Rice
— or —
Entrée - Butternut and Ricotta Galette

Side - Decided Daily
Dessert - Apple Pie a la mode with Cinnamon Caramel

February Menu

Dip - Spicy Jalapeno
Soup - Gingered Creamy Carrot with Toasted Almonds and Cranberry Creme Fraiche
Salad - Traditional Greek
Bread - Multi Grain
Entrée - Individual Black Angus Meatloaf over Cheddar Mashed Potatoes
— or —
Entrée - Vegetable Pot Pie

Side - Decided Daily
Dessert - Double Chocolate and Raspberry Cake

March Menu

Dip - St. Tropez Garlic
Soup - Vegetable Barley
Salad - Cobb
Bread - Rosemary Focaccia
Entrée - Chicken Trottole All’Amatricana
— or —
Entrée - Vegetable Risotto Stuffed Portabella

Side - Decided Daily
Dessert - White Chocolate Bread Pudding with Kahlua Creme Anglaise

April Menu

Dip - Thai Curry
Soup - Spinach Tortellini
Salad - Marinated Asparagus and Green Beans over Spring Greens
Bread - Garlic Bread Stick
Entrée - Shaved Rib Eye over Boursin Crostini with Garlic Jus
— or —
Entrée - Ratatouille over Fettucine

Side - Decided Daily
Dessert - Tiiramisu Roulade

May Menu

Dip - Red Pepper and Onion
Soup - Stracciatella
Salad - Tabouli with Spring Mint
Bread - Basil Focaccia
Entrée - Lasagna Bolognese
— or —
Entrée - Three Cheese Aranchini
Side - Decided Daily
Dessert - Key Lime Pie with Bananas, Rum and Toasted coconut

June Menu

Dip - Garlic and Chive
Soup - Six Onion with Parmesan Crisp
Salad - Not your Moms Chopped
Bread - Marble Rye

Entrée - Cashew Chicken over Bok Choy and Napa Slaw
— or —
Entrée - Farmers Tart

Side - Decided Daily
Dessert - Mascarpone Fresh Berry Crumble