Fall Term / Weekly Event Menus

Oct 12

Arugula, pear and Asiago cheese salad
Seared rack of lamb with Parisian potatoes and seasonal vegetables
Baked individual apple pie with house-made vanilla bean ice cream

Oct 19

Gingered carrot and parsnip soup
Pan seared Dijon pork loin chop with Armitage Farms apple salsa, roasted potatoes and assorted vegetables
Twice baked banana cheesecake

Oct 26

Closed for private function

Nov 2

Stuffed yellow bell pepper with fresh vegetable salsa
Slow roasted pork tenderloin wrapped in bacon, duchesse sweet potato, vegetable medley and local apple cider reduction
Home style apple crumble with home-made vanilla ice cream and caramel drizzle

Nov 9

Apple and roasted butternut squash soup
Pan seared duck breast with crispy leeks, thyme mashed potato, and a cinnamon infused red wine reduction
Cranberry almond tart

Nov 16

Pumpkin puree soup with cinnamon croutons
Almond crusted mahi-mahi with rice pilaf, seasonal vegetables and a warm citrus pineapple salsa
Poached pear with chocolate brownie and house-made spiced ice cream

Nov 23

Twice baked potato stuffed with roasted peppers, smoked bacon and Woolwich Dairy goat cheese
Grilled swordfish served with Sicilian sauce, herb and butter cous cous and sautéed French green beans
Cider poached apples with rum and raison ice cream, and candied walnuts

Nov 30

Warmed baby red potato salad with micro-green lettuces, golden and candy-striped beets with citrus vinaigrette
Roasted free-range chicken breast, mushroom risotto with sautéed spaghetti squash and green beans
Chocolate walnut torte with house-made lavender ice cream

Dec 7

Roast pumpkin soup with toasted pumpkin seeds
Pan seared duck breast with cranberry apple chutney, maple glazed baby carrots and oven roasted new potatoes
Eggnog cheesecake