These are our menus for the 2024/2025 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 2024/2025 season

September - Chef Diana Rodridguez from Restaurant Sabor Peru - Caldwell, NJ

The menu for the evening is:

First Course: Ceviche
Second Course: Chicken Causa
Third Course: Beef Lomo Saltado with Chaufa
Fourth Course: Churros

Self Run Kiddie Keep Well Camp Benefit Dinner September 28, 2024

Our menu is:
1st Course: Course- Mexican Ceviche
2nd Course-Tomato, Pequilla Pepper and Oyster Soup
3rd Course-Lamb Cannelloni with Ancho Chili Bechamel
4th Course:Intermezzo – Margarita Sorbet
5th Course-Cocoa and spice rubbed Striploin with a Poblano Cream Sauce, ButternutSquash Puree and Cilantro Coconut Lime Rice
6th Course: Cinco Leche Cake with Cajeta (Goat Milk Dulce de Leche)

Tapas Night, October 14, 2024

Our menu is:
Quafer - hummus, olives, bread, Marconi almonds and Spanish salami
Round 1 - olives with anchovies; tomato bread; fried eggplant; iberico ham
Round 2 - grilled octopus; foie gras stuffed figs; potatoes brava
Round 3 - gambas; meatballs; Spanish ham croquettes
Desserts: Spanish Arroz con Leche; Panellets

Chef James Graham, Co-Owner, Jagrah's Restaurant, Princeton Country Club. November 11, 2024

Our menu is:
First Course: Cranberry, Kale & Pecan Salad with an Apple Cider Vinaigrette
Second Course: Salmon Crab Cakes with a Black Bean Corn Relish & a Chipotle Aioli
Third Course: Braised Lamb Shank with Sage Polenta and Root Vegetables
Fourth Course: Chocolate Banana Bread Pudding

Self Run "Greatest Hits" This one is from April 2010. January 13, 2025

Our menu is:
1st Course: Creamy Morel Mushroom Crostini
2nd Course: English Pea Soup With Crème Fraiche And Mint
3rd Course: Seared Hudson Valley Foie Gras with a Pear Reduction and Honey Drizzle
4th Course: Roasted Lamb Loin With Ramp Persillade
5th Course: Pear Crumble With Honey Roquefort Ice Cream And Candied Bacon

Valentine's Day Event" This one is for all our Special wives and Significant Others. February 13, 2025

Our menu is:
Appetizer - artichoke flan with fontina cheese sauce
Salad - gorgonzola, pear, pecan and Belgian endive
Soup - wild mushroom bisque with mushroom and goat cheese tart
Intermezzo - pomegranate Sorbet
Main - steak au poivre, roasted brussels sprouts and fondant potatoes
Dessert - Baklava cheesecake

Gest Chef's Jeffrey Galan from Fossil Farms, and the dessert by Pastry Chef John Sauchelli" This one is for all our Special wives and Significant Others. April 14, 2025

Our menu is:
First Course: Belgian Endive, Frisée, Asparagus, pickled shallots, wild boar pancetta lardons, Sherry Dijon vinaigrette:
Second Course: Rigatoni w/ Pheasant Ragu, Shaved Pecorino:
Third Course: Pan Seared Elk Medallions w/ Sauteed Swiss chard, Garlic & Herb Crushed Fingerling Potatoes and Blackberry Demi:
Dessert: Brown Butter Hazelnut Cake, Raspberry Chantilly, Milk Chocolate Sauce & Raspberry Pearls:

May Event" This is a self run-Annual Business and Induction Event. May 12, 2025

Our menu is:
1st Course Lolly Pop Lamb Chops w/ Minto Pesto Intermezzo Cold Strawberry Soup:
2nd Course Surf & Turf Lobster Thermidor, Steak Diane with Haricots Verts:
3rd Course Raspberry Almond Cake: