This is a list of our menus for the 2009-2010 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.

2009/2010 season

September 9-1 Lump Crab & Rock Shrimp Ravioli w/Mustard Cream Sauce 9-2 Poached pear Salad w/Spiced Pecans and Fried Goat Cheese 9-3 Halibut w/lemon Fennel Sauce, oven Roasted Tomato Risoto and Broccoli Rabe 9-4 Peach Cobbler w/ Vanilla Ice Cream and crème Anglaise

October 10-1 Insalata di Zucca , Balsamic roasted butternut squash, Goat cheese fonduta, Arugula 10-2 Gnocchi di Ricotta, Handmade pasta, Prosciutto di Parma, Parmigiano Reggiano 10-3 Braised Duck Legs, Chanterelle Mushrooms, Barley 10-4 Zabaglione, Robiola Cheese, Shaved Chocolate

November 11-1
11-4 11-5

January 1-1 Pisco Sour 1-2 Choritos a la Chalaca – Mussels with Peruvian Salsa 1-3 Fish Ceviche 1-4 Aji de Galina with Shrimp – Chicken and Shrimp in a mildly spicy sauce 1-5 Mazamorra Morada – Purple Corn Pudding

February 2-1 Amuses Bouches – Smoked Salmon Lollipops and Scallops & Caramelized pears with Balsamic Glaze 2-2 Cappuccino of Wild Mushrooms with Truffle Foam 2-2 Chocolate and Butternut Squash Tortellini with Sage and Brown Butter Sauce 2-3 Duo of Duck Breast and Duck Confit with Orange Sauce, Cauliflower Gratin and Chinese Snow Peas 2-4 Hazelnut Soufflé with Pistachio Crème Anglais 2-5 Espresso Pot de Crème

March 3-1 Roasted Butternut Squash Salas 3-2 Grilled Scallops with Honey Balsamic Glaze and Fried leeks 3-3 Coffee Rubbed pork Tenderloin with Root Vegetable Gratin 3-4 Chocolate Bread Pudding with Vanilla Ice Cream

April 4-1 Creamy Morel Mushroom Crostini 4-2 Cold Spring Pea and Mint Soup 4-3 Seared Hudson County Fois Gras with Pear Reduction and Honey Drizzle 4-4 Loin of Spring Lamb with Ramps and Fresh Morel Mushrooms 4-5 Pear Crumble with Honey Roquefort Ice Cream and Candied Bacon

May 4-1 Scallops Three Ways 4-2 Baby Spinach Salad with Crispy Bacon, Mushrooms and Catalina Dressing 4-3 Cuban Style Mariscado with Tostones 4-4 English Trifle