Monday

Salad

  • Mixed Green Salad (ranch, Italian, balsamic vinaigrette)

Entree (choose 1)

  • Salmon Cakes with Roasted Fingerling potatoes and Grilled Asparagus Served Remoulade (tartar sauce)
  • Carved Flank Steak with Roasted Fingerling potatoes and Grilled Asparagus Served sauced with Chimichurri
  • Stuffed Acorn Squash Stuffed with barley, Brie, Sauteed Mushrooms and fresh herbs accompanied with Acorn Squash Puree, Wilted Greens

Dessert

  • Cheesecake with raspberry coulis

Tuesday “Cocktail Hour”

  • Tomato Caprese
  • Spanakopita
  • Chicken Satya
  • Salmon Moose in Cucumber Cups
  • Mini vegetable Quiche

Dessert

  • Assorted Bars for Dessert

Wednesday

Salad

  • Caesar Salad – House made Caesar Dressing, Brioche Croutons, Shaved Parmesan, Chopped romaine.

Entree (choose 1)

  • Trout – Lyonnaise Potatoes, Sauteed Green tomatoes with blistered tomatoes sauced with a Lemon Caper Beurre blanc
  • Chicken Scampi – served with Angel hair pasta, sauteed peppers and onions in a lemon-garlic butter sauce
  • Eggplant Stack Served with Angel hair pasta, Three Cheese blend sauced with Marinara

Dessert

  • Triple Chocolate Cake with Whipped Cream

Thursday

Salad

  • Spinach salad with Berries, Candied walnuts, crumbled goat cheese and dressed with a raspberry Vinaigrette

Entree (choose 1)

  • Meatloaf – Mash Potatoes, Green Beans and Red Wine Demi
  • Chicken Two Way – Ancient Grain risotto (no bacon) wilted greens and braised cipollini onions
  • Campanelle Pasta – Campanelle pasta tossed with sauteed wild mushrooms, Blistered Tomatoes, Fresh herbs sauced with alfredo

Dessert

  • Pavlova – served with macerated berries and anglaise

Friday

Salad

  • Mixed Green Salad (ranch, Italian, balsamic vinaigrette)

Entree (choose 1)

  • Crispy Salmon with a Maple Mustard Glaze – with garlic roasted red skin potatoes, and Crispy Brussel sprouts tossed in a house made onion jam
  • Grilled Filet of Beef – with garlic roasted red skin potatoes, and Crispy Brussel sprouts tossed in a house made onion jam sauced with Red wine demi-glace
  • Roasted Sweet Potato – Toasted Ancient Grain, Roasted Sweet potato, Roasted Red Peppers, Pistachios, dressed in a Pistachio pesto

Dessert

  • Warm Apple Cobbler served with vanilla whipped cream