This is a list of our menus for the 2006-2007 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.

2006/2007 season

September 2006 9-1 Ostrich Mee Grob – Seared Ostrich with crispy rice noodles, chili, basil, cilantro and lime. 9-2 Iced Cucumber Soup 9-3 Roast Pork Filet with Proscuitto, Sweet Potato fondant. Lima Beans and grain mustard café ole’ 9-4 Bomb Alaska with plums

October 10-1 Lobster Salad with Haricot-verts and Lemon crème Fraiche, served on Baguette Crouton 10-2 Endive and Watercress with Gorgonzola and Walnut Stuffeed Figs with a Sherry Vinigraitte 10-3 Braised Pork Shanks in Pinot Noir Sauce with Baby Turnips and Shallots and a Chestnut Sage Risotto with Fried Sage Garnish 10-4 Caramel Banana Tarts with Pecan-Chocolate Ice Cream

November 11-1 Escarole and Cannellini Bean Soup with Shaved Parmigiano Reggiano 11-2 Grilled Chicken Salad with a Vegannaise Dressing with Dried Cranberries and Walnuts 11-3 Pan Seared Sea Bass garnished with Giant Prawns over a Potato Pancake with a light Tomato Saffron Broth 11-4 Mango Lime Sorbet garnished with italian Pignoli Cookies

January 2007 1-1 Hearty Bison Soup 1-2 Cajun Fried Quail Caesar Salad w/ jalepeno sticks 1-3 Wild Boar Chops w/ dijon cream sauce with baby green beans and pesto mashed potatoes 1-4 Molten Chocolate Cake

February 2-1 Oven Baked Clams 2-2 Beet and Goat Cheese Salad 2-3 Seared Duck Breast with Red Wine Sauce, candied kumquats, Celery root puree and Garlicky Bread Crumb Coated Broccoli 2-4 Molten Chocolate Cake with Honey Mascarpone Cream Sauce

March 3-1 Green Lipped Mussels with Thai Sauce 3-2 Tom Yum Chao Phaya Soup 3-3 Crispy Duck Salad 3-4 Pad Thai with Shrimp 3-5 Pork with Basil Sauce 3-6 Sticky Rice with mango

April 4-1 Scallop and Shrimp Gratin 4-2 Caldo Verde (Collard Green Soup) 4-3 Veal Tenderão Style with Chestnut Mashed Potatoes and Wilted Baby Spinach 4-4 Solar do Amor (cookie cup with ice cream and a caramel dome, served with raspberries and a raspberry sauce)

May 5-1 5-2 5-3 5-4