This is a list of our menus for the 2019-2020 season. We have been challenged by a variety of chef's as well as ourselves. Click any month that is in BLUE ITALICS to view the recipes -generally sized for 25 or 30 servings.

2018/2019 season

September - Chef- Justice Stewart

1st Course: : Corn Maque Choux Salad with Mini Crab Cake
Second Course: New Orleans Style BBQ Shrimp with an Herb Crostini
Third Course: Chicken and Andoullie Gumbo
Fourth Course: Blackened Venison Tenderloin with Sweet Potato Mash and Crispy Leeks
Fifth Course: Strawberry and Banana's Forster with Vanilla Ice Cream

October - Chef- Robert Dick

First Course: Spiced Duckling Breast Salad with Orange Dressing
Beer Breads: Cheddar Beer Triangles and Guinness Beer Bread
Second Course: Hochzeitssuppe mit FleischklöBchen (Meatball Soup)
Third Course: Beef Rouladen and Kartoffelkloesse (German Potato Dumplings)
with Roasted Beets, Brussel Sprouts, Carrots and Asparagus
Fourth Course: Rich Beer Float
Young's Double Chocolate Stout w/ Häagen-Dazs Vanilla and Fresh Whipped Cream

November - Chef- Our Executives - Kiddie Keep Well Camp Benefit Dinner

Appetizer: Shrimp & Chorizo with crusty bread
Soup: Wild mushroom soup with Sherry and Thyme
Fish: Sole stuffed with a scallop and salmon mouse and served with a mandarin sauce
Intermezzo - Pink Grapefruit and Champagne Sorbet
Main: Chef Jesse's Coq Au Vin
Dessert: Raspberry White Chocolate Bread Pudding