These are our menus for the 2025/2026 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. These are our menus for the 2025/2026 season

September - Chef James Graham

The menu for the evening is:

1st Chicken & Corn Chowder
2nd Buratta Arugula Salad with a Balsamic Reduction
3rd Seared Salmon, Saffron & asparagus risotto, garlic & tomato comfit
4th Apple Crisp Ala'mode </br

Self Run Kiddie Keep Well Camp Benefit Dinner September 28, 2025

Our menu is:
1st Course: Artichoke Flan with Fontina Cheese Sauce
2nd Course: Gorgonzola, Pear, Pecan & Belgian Endive Salad
3rd Course: Wild Mushroom Bisque w/mushroom & Goat Cheese Tart
Intermezzo: Pomegranate Sorbet
4th: Course: Pork Tenderloin w/peppercorn Sauce, Fondant Potatoes and Roasted Brussels Sprouts
Dessert: Baklava w/cheesecake mousse

November - Chef Andre' DeWall

The menu for the evening is:

First Course: Kombu Cured Fluke, Cranky Cucumbers
Second Course: Mushroom Dashi, Chive Omelette, Eggplant Caviar
Third Course: Koji Duck Breast, Roasted Pear, Buckwheat Noodles, Miso Caramel
Dessert: Matcha Cheesecake, White Chocolate Mousse, Black Sesame