These are our menus for the 2021/2022 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.

2020/2021 season

September - Chef- Anthony LoPinto

First Course: Wax Bean, Haricot Verts and Tomato Salad, Fresh Herbs
Sparkling Rose' Gruet- New Mexico

Second Course: Seared Sea Scallop, Sweet Corn, Fingerling Potato, Herbed Crumbs Gewurztraminer- Alsace, France

Third Course: Herbal Laced Ravioli, Fresh Tomato, Guanciale, Parmigiano Crisps, 50 yr Balsamic Nero d Avolo- Italy

Fourth Course: Roasted Duck Breast, Foie Gras Stuffed Baked Potato, Charred Broccoli, Beurre Rouge Syrah- California

Fifth Course: Poached Jersey Peach, Raspberry and Almond Cake, Chiboust, Mint Moscato d’ Asti- Italy