These are our menus for the 2023/2024 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 2023/2024 season

September -Self Run by our member chef Andre Chabanel

The menu for the evening is:
First Course: Zucchini Ravioli with Corn and Crab
Second Course: Watercress and Potato Soup
Main Course: Poached Salmon Steak with Green Puy Lentils and Onion Gratin
Dessert: Open Face Peach Tart

October - Chef- Our Executives and Chef Justice Stewart - Kiddie Keep Well Camp Benefit Dinner

1st Course: Salad with Blackberries, Fennel and Baby Arugula, Mint, Lime Vinaigrette
2nd Course: Crab Ravioli with Shrimp and Lobster Sauce
3rd Course: Intermezzo - Apple Calvados Sorbet
4th Course: Boeuf Bourgignon
5th Course: Poached Pears with Home Made Whipped Cream

November - Chef Justice Stewart

First Course: Spicy Camel Meatballs with Tzatziki Sauce
Second Course: Butternut Squash Soup with Harissa Oil
Third Course: Rabbit Roulades stuffed with duxelles, leeks, and prosciutto, with saffron rice
Fourth Course: Sweet Potato Pie with Maple Whipped Cream

February - Valentine's Dinner - Chef Andre Chabanel

The menu for the evening is:
1st Course-Mexican Ceviche
2nd Course-Mexican Tomato and Seafood Soup
3rd Course-Pork Tamales with a Roasted Poblano Cream Sauce
Intermezzo- Margarita Sorbete
4th Course-Cocoa and spice rubbed Bison Strip Loin with a Traditional Mole, a Veggie and Mexican Rice
Dessert- Cinco Leches Cake, Mexican Cajeta (Duce de Leche)

March - Chef- Anthony Lopinto

The menu for the evening is:
1st course- Chopped Crab Salad, Cucumber, Arugula, Tarragon, Clementine's
2nd course- Roasted Pecan Soup, Creme Fraiche
3rd course- Seared Venison Loin, Toasted Barley Risotto, Winter Squash, Fresh Herbs
4th course- Ruby Red Grapefruit Cream Puffs, White Chocolate Glaze

April - Chef- Michael Trainor

Tonight's menu is:
1st Course: Mann Moo Pork Corn Fritter with Cucumber Salsa
2nd Course: SomTum Green Papaya Salad (National dish).
3rd Course: Gaeng Jood Light Broth with Pork Meatball, Egg Scallion Tofu
4th Course: Fried Rich with Pork Belly and Crab
5th Course: Sticky Rice and Mango

May - Chef-Eric Eisenbud

The Grateful Chef's Spring Fling
1st - Salad of Pea Shoots with fine herbs, warm bacon vinaigrette and poached quail egg.
2nd - Chargrilled Lamb Chops with spring vegetables and pomegranate.
3rd - Cardamom Scented Shortbread with lemon curd and sumac.