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 Soupe
3rd Course-Pork Tamales with a Roasted Poblano Cream Saucee
Intermezzo- Margarita Sorbete
4th Course-Cocoa and spice rubbed Bison Strip Loin with a Traditional Mole, a Veggie and Mexican Ricee
Dessert- Cinco Leches Cake, Mexican Cajeta (Duce de Leche)e