This is a list of our menus for the 2007-2008 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.

2007/2008 season

September 2007 9-1 Figs Stuffed w/Pistachio and Goat Cheese 9-2 Pan Roasted Porgy w/Sea Salt, EVO and lemon 9-3 Medallions of Filet Mignon and Porcini Mushrooms 9-4 Fresh Berry Zabaglione (Chilled Marsala Custard), Demi-Caramelized Banana Rice Pudding

October 10-1 Vegetable Napoleon of Eggplant, Basil, Zucchini, Yellow Squash and Roma Tomato with Balsamic Vinegar Reduction
10-2 Cold Seafood Salad of Court Bouillon Poached Lobster, Shrimp and Calamari over Frisee with Lemon Garlic Dressing 10-3 Wild Boar Top Sirloin with Bourbon Demi-Glaze, Rosemary-Horseradish Whipped Potatoes, Haricot-Verts with Walnuts and Blue Cheese Sauce
10-4 Bananas Foster Flambé Crepes with Vanilla Ice Cream and Cayenned Pecans

November 11-1
11-4 11-5

January 2008 1-1 Three Onion Veloute w/fried sage chickpeas and pumpkin seed oil 1-2 Lumpfish Crab Cake w/Sauce Remoulade, cress salad and lemon 1-3 Roasted Duck Breast, Buttered Spaghetti Squash, glacee winter vegetables, peach marmalade and beetroot molasses jus 1-4 Cinnamon Rice Pudding w/Vanilla Ice Cream and candied pecans

February 2-1 Linguine in White Clam Sauce 2-2 Mesclin Salad with a Cider and Sundried Tomato Vinaigrette 2-3 Pork Francaise with Roasted Rosemary New Potatoes and Haricot Vert Bundles 2-4 Tiramisu

March 3-1 Chilled Cream of Tomato Basil Soup with Poached Mussels 3-3 Sushi-grade Tuna over Asian Vegetable and Greens 3-4 Pan-seared Scallops over Creamy Truffled Polenta

3-5 Chocolate Hazelnut Mousse Cake

April 4-1 Clam Chowder with Ironbound Sausage 4-2 Warm Spinach Salad with Pancetta &  Gorgonzola Dressing 4-3 Roasted Duck Breast with Butternut   Squash Puree, Baby Bok Choy, &  Grilled Pineapple 4-4 Old Fashion Blackberry Cobbler    

May 5-1 Efrain's Famous Baked Clams 5-2 Salad Greens With A Homemade "Traditional" Blue Cheese Dressing 5-3 Medallions of Hanger Steak Diane Pureed Yukon Gold Potatoes Haricot Verts 5-4 Alvaro's Famous Custard Cups