This is a list of our menus for the 2018-2019 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.

2018/2019 season

September - Chef- Alexandre Gomes

1st Course: –: Mexican Street Corn Salad, Baby Arugula, Cotija Cheese, Chipotle Aioli, Charred Lime
Second Course: Scallop Ceviche, Leche De Tigre, Quick Pickled Vegetables
Third Course: Quick Braised Rabbit, Fall Vegetable Medley, Braising Jus, Fresh Herbs
Fourth Course: Deconstructed Peach Crisp, Caramel Sauce, Brown Butter Crumble

October - At D'Artagnan

1st Course: – Terrine of Fois Gras
2nd Course: – Traditional Cassoulet
3rd Course: – Duck Egg Creme Brulee

2018 October Kiddie Keep Well Camp Benefit Dinner

First Course: Shrimp Ceviche (Peru)
Second Course: Asparagus with Prosciutto and Poached Egg (Italy)
Third Course: Anthony Bourdain's Classic Leek and Potato Soup (Vichyssoise)(USA)
Fourth Course: Intermezzo: Apple Calvados Sorbet (France)
Fifth Course: Australian Short Ribs with Carrots and Cauliflower Puree (Australia)
Sixth Course: Dessert: Bourbon and bacon baklava (Kentucky style)<br

November - Chef George Mandakas

First Course: Greek Savory Meatballs with Cucumber Sauce
Second Course: Dakos Salad
Third Course: Shellfish Youvetsi
Fourth Course: Greek Style Braised Lamb Chops
Fifth Course: Baklava Cigars with Yogurt.

January - Chef Anthony LoPinto

First Course: Baby Arugula, Quinoa, Butternut Squash, Fresh Basil, Cranberries
Second Course: Rice-Less Sunflower Seed Risotto, Fuji Apple, Honey Dumpling Squash, Toasted Hazelnuts
Third Course: Pistachio Crusted Salmon, Roasted Parsnips, Bartlett Pear, Delicata Squash, Maple Syrup
Fourth Course: Rack of Lamb Chops, Swiss Chard, Rutabaga, Broken Red Wine Vinaigrette
Fifth Course: Sticky Toffee Date Cake, Whipped Cream

February - Valentine's Day Self Run

First Course: - Grilled Oysters - three ways
Second Course: - Wild mushroom soup with Sherry and Thyme
Third Course: - Sole stuffed with a scallop and salmon mouse and served with a mandarin sauce
Fourth Course: - Pink Grapefruit and Champagne sorbet
Fifth Course: - Saddle of lamb, stuffed with a stuffing that features dried apricots; a leek and potato gratin; minted peas and a madeira sauce
Sixth Course: - A composition of English cheeses
Seventh Course: - Individual blackberry and apple crumble with Creme Anglais

March - Chef Christophe Gondeau from D'Artagnan

First Course: Souffle au Fromage w/ Frisee Salad - Cheese Souffle w/ Frisee Salad
Second Course: Gâteaux de Foies w/ Provençal Tomato Sauce - Chicken Liver Cake
Third Course: Roti de Veau Orloff w/ Purée de Pomme de Terre - Veal Orloff with Mashed Potatoes
Fourth Course: Tarte Tatin with Crem Fraiche - Apple Tart with Creme Fraiche

April - Chef Brian Karluk

First Course: Roasted Beet & Goat Cheese Napoleon, orange shallot vinaigrette, baby arugula, toasted pine nuts
Second Course: Tuna Wellington, Mushroom duxelles, foie gras butter, buerre rouge
Third Course: Pistachio Encrusted Tenderloin of Beef, red pepper risotto cake, pan roasted frisée, zinfandel reduction
Fourth Course: Raspberry White Chocolate Bread Pudding, creme anglaise, Grand Mariner mascerated raspberries, fresh mint

May - Menu by Our Executives

The theme for this Event was "What came first" The chicken, the egg? or the road?". It was an EGGstravaganza featuring eggs from Roger Gershon's "girls".

First Course: Spring Salad with Liquid Center Egg
Second Course: Egg Drop Soup
Third Course: Chicken with Jasmine Rice and Kale
Fourth Course: Chocolate Meringue Roulade with Saffron Cream