These are our menus for the 2021/2022 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.

2021/2022 season

September - Chef- Anthony LoPinto

First Course: Wax Bean, Haricot Verts and Tomato Salad, Fresh Herbs
Sparkling Rose' Gruet- New Mexico

Second Course: Seared Sea Scallop, Sweet Corn, Fingerling Potato, Herbed Crumbs Gewurztraminer- Alsace, France

Third Course: Herbal Laced Ravioli, Fresh Tomato, Guanciale, Parmigiano Crisps, 50 yr Balsamic Nero d Avolo- Italy

Fourth Course: Roasted Duck Breast, Foie Gras Stuffed Baked Potato, Charred Broccoli, Beurre Rouge Syrah- California

Fifth Course: Poached Jersey Peach, Raspberry and Almond Cake, Chiboust, Mint Moscato d’ Asti- Italy

October - Member-Chef- Paul Eggermann

Welcome to our October Event. Paul had a chef lined up but he is unable to join us, so Paul is our chef tonight. He has reached into his repertoire and come up with this menu:

The menu is:

1st Course: Roasted Beet Salad with Goat Cheese and Walnuts

2nd Course: Escargot in a Tomato Veloute'

3rd Course: Sous Vide Hanger Steak with Roasted Parsnips and Carrots and Caramelized Grapes.

4th Course: Black Plum Tart with Almond Infused Whipped Cream

November -Chef- Michael Martello Jr.

Welcome to our November Event. Eric has lined up Chef Michael Martello Jr. to be our guest chef this month. Chef Martello is the Sous Chef at Common Lot in Millburn, NJ. https://commonlot.com/.

The menu is:

1st course : Beef Tartare with Aerated Bearnaise and Classic Accoutrement

2nd Course : Roasted Carrots in Honey Citrus Glaze with Smoked Labneh and Pistachio Dukkah

3rd Course : Roasted Bone-in Yorkshire Rack of Pork with Apple Sage Cabbage Ragout and Potato Knish

4th Course : Individual S’mores Triffle