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
11-2
11-3
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
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
11-2
11-3
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
11-2
11-3
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
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