October 21st
Salad
Arugula salad with blue cheese, apple, pomegranates, champagne vinaigrette
Entree
Grilled flank steak with red wine sauce, wild mushrooms
Delicious Sides
Fregola, onions, cauliflower, capers, parsley
Sautéed chard with garlic and lemon
Veg option: Pasta with broccoli rabe, leeks, mushrooms, toasted breadcrumbs and parmesan
Desserts
Raspberry financier cake with whipped cream
October 22nd
Salad
Mixed greens with dates, walnuts, pecorino, white balsamic vinaigrette
Entree
Roasted pork loin with sautéed apples, bourbon sauce, bacon jam
Delicious Sides (choose one)
Mushroom barley “risotto”
Roasted brussel sprouts with balsamic
Vegetarian option: Spinach and parmesan stuffed portabella mushrooms
Dessert
Pumpkin cake with molasses frosting
October 23rd
Salad
Caesar salad
Entree
Grilled Turkey burgers with sautéed onions, mushrooms and swiss
Grilled garden burger
With rolls, pickles, tomatoes, red onions, lettuce, mayonnaise, ketchup, mustard
Delicious Sides (choose one)
Roasted spiced potato wedges
Soup
Broccoli cheddar soup
Dessert
Tea Cookies
October 24th
Salad
Baby spinach salad with cucumbers, radish, carrots and korean dressing
Entree (choose one)
Spice rubbed Korean grilled chicken with kimchi
Delicious Sides (choose one)
Jasmine rice with scallions
Broccoli salad with toasted sesame seeds
Vegetarian option: Tofu, daikon and kimchi stew
Dessert
Coconut sesame seed cookies
October 25th
Salad
Mixed green salad with croutons, hard cooked eggs, radish, cherry tomatoes and red wine vinaigrette
Entree
Thyme and lemon roasted chicken with jus
Delicious Sides
Leek and sour cream mashed potatoes
Blue lake beans with walnuts
Vegetarian option: Galette with caramelized onions, mushroom, and chard
Dessert
Vanilla cream puffs
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