This is a list of our menus for the 2013/2014 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.

2013/2014 season


1st Course: Chilled Corn Soup, Oyster, Caviar and Garden Herbs
2nd Course: Fresh Corn Polenta with Tilefish, Bacon and Summer Truffles
3rd Course: Summer Corn Succotash with Cornish Game Hen, Black Truffle Vinaigrette and Sauteed Baby Bella Mushrooms
4th Course: Spiced Skirt Steak with Corn Bearnaise Sauce and Potato Salad
5th Course: Popcorn Creme Brulee, Peach Upside Down Cake with Lemon Balm Cream


1st Course: Fresh Beet Salad with Pears, Goat Cheese, Arugula and Pecans
2nd Course: Grilled Swordfish with Rock Shrimp in a Poblano Cream Sauce
3rd Course: Veal Osso Bucco With Wild Mushroom Risotto And Vegetables
4th Course: Angel Food Cake with Mango Lime Coulis and Fresh Berries


1st Course: Heirloom Beet Tasting
2d Course: Steamed Black Bass with Green Tea Salt, Baby Bok Choy and Garlic Chips
3d Course: Brioche Stuffed Quail with Fall Harvest Vegetables and Thyme jus
4th Course: Veal Cheeks and Sweetbreads with Creamy Polenta and Broccoli Rabe
5th Course: Peanut Butter and Chocolate Tasting


1st Course: Mozzarella in Corrozza with Garlic, Caper and Anchovy Sauce
2d Course: Risotto with Clams, Mussels and Lobster
3d Course: Large Scallops Sauced in Clarified Butter and Garlic served over Wilted Spinach
4th Course: Chicken in Tarragon Sauce with Mushrooms and Zucchini
5th Course: Pina Colada Cream Pie


Amuse: Potted Crab with Pea Custard
Appetizer: Pheasant Ravioli
Soup: Cauliflower Soup
Main: Nobu's Miso Black Cod with Baby Bok Choy
Intermezzo: Limoncello Sorbet
Main Course: Rack of Lamb with Sweet Potato Gratin and Asparagus
Dessert: Ryland Inn Peanut Butter and Chocolate Dessert


1st Course: Roasted Bone Marrow
2nd: Sperduto of Vegetable
3rd: Seafood Salad
4th Course: Braised Chicken with Heirloom Potatoes and Riata
5th Course: Pear Crostata


1st Course: Shefthalia
2nd Course: Chicken Avgolemono Soup
3d Course: Spanakopita with Cucumber Raita
4th Course: Roast Leg of Lamb
5th Course: Galatorboureko


1st Course: Blood Sausage with Pears
2nd Course: Braised Artichokes with Lemongrass, Arugula and Parmesean
3d Course: Coq au Vin with Sauteed Potatoes and Haricot Vert
4th Course: Tarte Tatin