Fall Term / Weekly Event Menus

Oct 10

Trio of crispy vegetarian fritters, served with baby arugula and sundried tomatoes.
Pan-seared chicken supreme on a bed of house made linguine in a mushroom and garlic cream sauce.
Chocolate coffee mousse cake with Chantilly cream.

Oct 17

Baked camembert in puff pastry with a spiced apple reduction and mâché salad.
Caramelized onion and mushroom stuffed pork loin with sage infused rice and sautéed swiss chard.
Vanilla bean macaroon filled with chocolate ganache and cherry compote.

Oct 24

Seared yellow fin tuna in a crispy wonton cup, topped with sweet pickle, shitake mushrooms and wasabi mayonnaise.
Roasted pork tenderloin medallions, wild mushroom and goat cheese risotto with spiced apple chutney and flower vegetable sauté.
Baked Alaska: fluffy red velvet cake, with house made cream cheese ice cream and covered in baked meringue.

Oct 31

Salmon tartare with seared scallop and paquillo pepper aioli.
Course mustard and almond crusted beef tenderloin with roasted pumpkin and potato puree, red wine infused cipollini onions and brocollini.
Layered chili-chocolate zuccinni cake rum chocolate ganache and mint mousse.

Nov 7

Asiago tuilled cups encircling a salad with fire roasted cherry tomatoes, candied walnuts and rendered bacon vinaigrette.
Chicken Kiev with duschess potatoes, green bean medley and Grey Goose vodka sauce.
Spiced chocolate molten lava cake, with house made vanilla bean ice cream, raspberry coulis and spun sugar.

Nov 14

Trio of Ceviche: bay scallops with tropical fruit, tuna with pico de gallo, and halibut with avocado mousse.
Tomales: tender venison braised in Mexican spices, on a bed of cilantro lime scented rice and grilled vegetables.
Churros: warmed with roasted banana ice cream, and rum infused cajeta sauce.

Nov 21

Stuffed mushrooms with crab and brie, with spinach and artichoke cream, mixed greens and maple balsamic vinaigrette.
Apple and bacon stuffed pork chop with maple glazed sweet potatoes and grilled vegetables.
Pumpkin and apple trifle with honey tuille and candied pumpkin seeds.

Nov 28

Birtch farms pear and sweet potato soup with mint crème fraiche.
Cranberry stuffed roasted quail , rosemary infused red wine demi glaze, with barley and asparagus pilaf and glazed carrots.
Pumpkin cheesecake with candied paralines.

Dec 5

Goat cheese and dried cherry tartlet with maple butter reduction and baby arugula salad.
Sweet potato stuffed chicken breast with pan roasted baby red potatoes and honey glaze.
Crisp cherry crumble with home-made chocolate ice cream and mint syrup.