Sunday, October 1st

STARTER

BUTTERNUT SQUASH SOUP - SERVED WITH CREME FRAICHE AND CROUTONS
prepared with onion, celery, carrot, potatoes and squash

ENTREES

SEARED SALMON FILLET WITH LEMON, BUTTER AND CREAM SAUCE $23.00
prepared with butter, minced shallot, minced garlc, fresh parsley, lemon juice, white wine, heavy cream, olive oil and black pepper

CHICKEN BREAST WITH A CREAMY HONEY MUSTARD SAUCE $42.00
prepared with apple cider, dijon mustard, honey, olive oil, chicken stock and white wine

VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING RESERVATION)

SAVORY AUTUMN VEGETABLE TURNOVER TOPPED WITH A FRESH MUSHROOM SAUCE
prepared with diced zucchini squash, caramelized onions, diced celery, garlic, toasted walnuts, parmesan cheese, tomatoes, cauliflower and olive oil

ALL ENTREES WILL BE SERVED WITH BROWN RICE PILAF AND FRESH SEASONAL
VEGETABLE

DESSERT

APPLE - CRANBERRY CRUMBLE SERVED WITH VANILLA CREME ANGLAISE

Wednesday, October 4th

STARTER

POTATO AND GREEN PEA TURNOVER
prepared with green peas, onion, garlic, fresh ginger, green chile, garam masala, fresh coriander and puff pastry - served with a side of dressed greens and a dollop of house made mango chutney

ENTREES

COUNTRY CAPTAIN CHICKEN $42.00
Anglo-indian preparation of chicken with chicken stock, bacon, carrots, bell pepper, tomato, garlic, ginger root, garam masala, dried currants, onion, parsley and toasted almonds

GRILLED DOUBLE THICK PORK CHOP - SERVED WITH A CRANBERRY CHUTNEY $43.00
house made chutney prepared with bay leaf, mustard seed, fennel seed, tamarind paste, ground clove and garam masala

VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING RESERVATION)

SPAGHETTI SQUASH TOPPED WITH A VEGETABLE RAGOUT - GARNISHED WITH A DOLLOP OF YOGURT AND TOASTED PUMPKIN SEEDS $40.00
ragout prepared with onion, garlic, diced carrot, chickpeas, lentils, celery, raisins, garam masala, bay leaf, olive oil, fresh ginger, cinnamon, clove, coriander and fennel seed

ALL ENTREES WILL BE SERVED WITH A FRESH FARMERS MARKET VEGETABLE AND BASMATI RICE

DESSERT

HOUSE MADE ALMOND, CARDAMOM, LEMON CAKE - SERVED WITH VANILLA CREME ANGLAISE

Thursday, October 5th

STARTER

APPLE SALAD WITH TOASTED PECANS, GOAT CHEESE AND LEMON VINAIGRETTE
prepared with baby spinach, watercress, radish and romaine

ENTREES

TENDERLOIN OF BEEF WITH A MUSHROOM - BRANDY SAUCE $45.00
prepared with olive oil, butter, shallots, garlic, brandy and chicken stock

SEARED DOUBLE THICK PORK CHOP WITH A MADIERA- DIJON SAUCE $43.00
prepared with butter, olive oil, shallots, chicken stock, cream, dijon mustard, madiera wine
and garnished with fresh flat leaf parsley

VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING RESERVATION)

POTATO PANCAKE TOPPED WITH A VEGETABLE RAGOUT $40.00
ragu prepared with olive oil, caramelized onion, garlic, sauteed mushrooms, diced carrot, chopped celery, vegetable broth, tomato, chickpeas, chopped spinach, a splash of white wine. - garnished with a grate of parmesan cheese and fresh parsley

ALL ENTREES WILL BE SERVED WITH BROWN RICE PILAF AND FRESH FARMERS MARKET VEGETABLE

DESSERT

ORANGE RICOTTA CAKE SERVED WITH HOUSE MADE CINNAMON ICE CREAM

Friday, October 6th

STARTER

PUREED AUTUMN SOUP
prepared with onion, garlic, celery root, carrot, potatoes butternut squash, turnip, nutmeg, coriander, ginger, bay leaves, chicken stock and cream. - served with garlic croutons

ENTREES
CHICKEN FRICASSEE WITH APPLES $42.00
prepared with butter, olive oil, onion, hard cider, chicken stock, cream, vinegar and fresh thyme

DOUBLE THICK PORK CHOP WITH FIG AND GRAPE AGRODOLCE $43.00
prepared with olive oil, balsamic vinegar, honey, red pepper flakes, lemon juice, fresh rosemary, dijon mustard, butter and fresh parsley

VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING RESERVATION)

POLENTA CAKE TOPPED WITH A VEGETABLE RAGOUT $40.00
prepared with diced carrot, zucchini squash, caramelized onions, diced celery, garlic, toasted walnuts, tomatoes, cauliflower, olive oil and parmesan cheese

ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND A FRESH SEASONAL VEGETABLE

DESSERT

EDNA LEWIS’ BUSY DAY CAKE
served with a vanilla creme anglaise and fresh berries

Saturday, October 7th

STARTER

ROASTED RED PEPPER SOUP WITH CREME FRAICHE AND CROUTONS
prepared with red bell peppers, olive oil, onion, chicken both, dry sherry, fresh basil and creme fraiche

VEGETARIANS MAY HAVE A SALAD

ENTREES

PORK CHOP WITH FIG AND GRAPE AGRODOLCE $43.00
prepared with olive oil, balsamic vinegar, red pepper flakes, honey, grapes, figs, fresh rosemary, lemon juice, dijon mustard and fresh parsley

SALMON PUTTANESCA $43.00
Salmon fillet prepared with olive oil, capers, onion, garlic, white wine, olives, slivered almonds, lemon zest and tomato

VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING DINNER RESERVATION)

EGGPLANT LASAGNA $40.00
prepared with olive oil, onion, garlic, spinach, sliced mushrooms, ricotta cheese, fresh basil, tomato, mozzarella cheese, arugula, lemon zest, lemon juice, almonds, and parmesan cheese

ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND A FRESH FARMERS MARKET VEGETABLE

DESSERT

HOUSE MADE LEMON RICOTTA CAKE WITH ALMONDS - SERVED WITH FRESH BERRIES AND WHIPPED CREAM

Sunday, October 8th

STARTER

APPLE FENNEL SALAD
prepared with apple, fennel, celery, olive oil, lemon juice, roasted walnuts and parmesan cheese

ENTREES

CHICKEN CACCIATORE $42.00
prepared with bone-in chicken breast, bell pepper, carrot, celery, mushrooms, black olives, red wine, onion, garlic, tomatoes, basil, parsley and oregano

COD FILLET WITH A LEMON, WHITE WINE AND BUTTER SAUCE $42.00
prepared with capers, olive oil, onion, and garlic

VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING DINNER RESERVATION)

BAKED PORTOBELLO MUSHROOM CAP $40.00
prepared with stuffing composed of chickpeas, diced zucchini squash, garlic, diced celery, diced onion, parmesan cheese, cherry tomatoes, olive oil and toasted bread crumbs

ALL ENTREES WILL BE SERVED WITH OLIVE OIL MASHED POTATOES AND A FRESH FARMERS MARKET VEGETABLE

DESSERT

PEAR - HAZELNUT CAKE SERVED WITH A TOFFEE SAUCE AND WHIPPED CREAM

Wednesday, October 11th

STARTER

POTATO AND GREEN PEA TURNOVER
prepared with green peas, onion, garlic, fresh ginger, green chile, garam masala, fresh coriander and puff pastry - served with a side of dressed greens and a dollop of house made mango chutney

ENTREES

COUNTRY CAPTAIN CHICKEN $42.00
Anglo-indian preparation of chicken with chicken stock, bacon, carrots, bell pepper, tomato, garlic, ginger root, garam masala, dried currants, onion, parsley and toasted almonds

GRILLED DOUBLE THICK PORK CHOP - SERVED WITH A CRANBERRY CHUTNEY $43.00
house made chutney prepared with bay leaf, mustard seed, fennel seed, tamarind paste, ground clove and garam masala

VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING RESERVATION)

SPAGHETTI SQUASH TOPPED WITH A VEGETABLE RAGOUT - GARNISHED WITH A DOLLOP OF YOGURT AND TOASTED PUMPKIN SEEDS $40.00
ragout prepared with onion, garlic, diced carrot, chickpeas, lentils, celery, raisins, garam masala, bay leaf, olive oil, fresh ginger, cinnamon, clove, coriander and fennel seed

ALL ENTREES WILL BE SERVED WITH A FRESH FARMERS MARKET VEGETABLE AND BASMATI RICE

DESSERT

HOUSE MADE ALMOND, CARDAMOM, LEMON CAKE - SERVED WITH VANILLA CREME ANGLAISE

Thursday, October 12th

STARTER

APPLE AND BUTTERNUT SQUASH BISQUE
prepared with olive oil, onion, carrot, garlic, bay leaf, cinnamon, nutmeg, ginger, brandy, vegetable broth and cream

ENTREES

BRAISED EXTRA THICK PORK CHOP WITH PRUNES AND APRICOTS $43.00
prepared with olive oil, onion, garlic, red wine, chicken broth, prunes, apricots and fresh parsley

CHICKEN BREAST WITH A MUSHROOM, CREAM AND BRANDY SAUCE $42.00
prepared with bone-in chicken, olive oil, onion, garlic, cream and fresh flat leaf parsley

VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING RESERVATION)

TWO CORN FRITTERS TOPPED WITH A VEGETABLE - CHICKPEA RAGOUT $40.00
prepared with olive oil, onion, garlic, tomato, celery root, chopped kale, parsnip, carrot, zucchini squash, potato, cinnamon stick, bay leaves, vegetable stock and parsley

ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND PORT BRAISED SPICED RED CABBAGE

DESSERT

APPLE - CRANBERRY CRISP WITH SWEET BISCUIT TOPPING - SERVED WITH HOUSE MADE VANILLA ICE CREAM

Friday, October 13th

STARTER

BUTTERNUT SQUASH SOUP
prepared with onion, vegetable stock, garlic, apple, pinch of cinnamon , nutmeg, and cayenne - garnished with croutons and toasted pumpkin seeds

ENTREES

CHICKEN CUTLET WITH A SHERRY AND CAPER SAUCE $42.00
prepared with boneless chicken breast, olive oil, butter, onion, garlic, dry sherry, orange juice, capers and fresh parsley

DOUBLE THICK PORK CHOP WITH MADEIRA-DIJON SAUCE $43.00
prepared with olive oil, minced onion, chicken stock, dijon mustard, Madeirs wine and fresh thyme

VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING RESERVATION)

SPAGHETTI SQUASH TOPPED WITH SAUTEED VEGETABLES, KALE AND TOASTED WALNUTS $40.00
prepared with diced carrot, zucchini squash, caramelized onions, chick peas, diced celery, garlic, toasted walnuts, tomatoes, olive oil and parmesan cheese

ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND PORT BRAISED RED CABBAGE

DESSERT

CHOCOLATE PECAN CAKE WITH HOUSE MADE ORANGE - CINNAMON ICE CREAM

Saturday, October 14th

STARTER

MOROCCAN CARROT AND BEET SALAD - SERVED ON A BED OF GREENS
prepared with olive oil, fresh mint, parsley, dill, lemon juice, orange juice, onion, cinnamon, honey, dried currants, paprika, and harissa

ENTREES

LAMB TAGINE WITH DRIED FRUITS AND CHICKPEAS $45.00
prepared with olive oil, carrots, onion, garlic, tomatoes, fresh ginger root, apricots, prunes, lemon zest, honey, parsley stems, saffron, cumin, paprika, cinnamon stick, chicken stock, coriander, nutmeg, cloves and black pepper - garnished with toasted slivered almonds

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMON $42.00
prepared with olive oil, onion, garlic, olives, preserved lemons, lemon juice, chicken stock, saffron, ginger, paprika, turmeric, cinnamon stick and fresh parsley - garnished with toasted sesame seeds

VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING DINNER RESERVATION)

VEGETABLE TAGINE $40.00
prepared with olive oil, onion, garlic, spinach, carrot, zucchini squash, tomato, diced butternut squash, chickpeas, potato, preserved lemon, lemon juice, ras el hanout, olives, turmeric, ginger, red bell pepper, eggplant and vegetable broth - garnished with fresh parsley

ALL ENTREES WILL BE SERVED WITH COUS COUS AND DRIED CRANBERRIES PLUS A FRESH FARMERS MARKET VEGETABLE

DESSERT

HOUSE MADE ORANGE ALMOND DATE CAKE - SERVED WITH HONEYED YOGURT AND CHOPPED PISTACHIOS

Sunday, October 15th

STARTER

SEVILLE STYLE GAZPACHO. - SERVED WARM
prepared with tomatoes, peppers, onion, garlic, olive oil, sherry vinegar and cucumber

ENTREES

BRAISED PORK AND CHORIZO STEW $43.00
prepared with onion, garlic, red wine, paprika, tomato, chicken stock. oregano, sherry vinegar, bay leaf and olives

COD FILLET WITH A ROMESCO SAUCE $42.00
prepared with olive oil, hazelnuts, red bell peppers, garlic, tomato, sherry vinegar, paprika, lemon juice, parsley and lemon zest

VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING RESERVATION)

CHICKPEA, POTATO, SPINACH AND SQUASH STEW $40.00
prepared with bell peppers, sliced zucchini, garlic, tomatoes, saffron, onion, sweet paprika, dry sherry, vegetable stock, olive oil and fresh parsley

ALL ENTREES WILL BE SERVED WITH A BROWN RICE PILAF AND A FRESH FARMERS MARKET VEGETABLE

DESSERT

LEMON ALMOND CAKE SERVED WITH WHIPPED CREAM AND BERRIES

Wednesday, October 18th

STARTER

GOAT CHEESE TARTLET WITH A FIG-BALSAMIC COMPOTE - SERVED WITH A SMALL GREEN SALAD
prepared with puff pastry, caramelized onion, olive oil, cream, sour cream, toasted walnuts and fresh thyme

ENTREES

CHICKEN CUTLET WITH A SHERRY AND CAPER SAUCE $42.00
prepared with boneless chicken breast, olive oil, butter, onion, garlic, dry sherry, orange juice, capers and fresh parsley

GRILLED DOUBLE THICK PORK CHOP WITH A BRANDY-MUSHROOM SAUCE $43.00
sauce prepared with onion, garlic, chicken stock, cream, brandy and olive oil. - garnished with sliced scallions

VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING RESERVATION)

EGGPLANT FRITTER TOPPED WITH A VEGETABLE RAGOUT $40.00
RAGOUT PREPARED WITH GARIC, OLIVE OIL, ONION, CARROTS, PARSNIPS, BUTTERNUT SQUASH, ZUCCHINI SQUASH, TOMATO, KALE, WHITE BEANS, RED WINE, KALAMATA OLIVES AND MUSHROOMS

ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND A SPINACH GRATIN

DESSERT

LEMON SOUFFLE TART SERVED WITH A FRESH BERRY SAUCE

THURSDAY, OCTOBER 19th

STARTER

APPLE SALAD WITH TOASTED PECANS, GOAT CHEESE AND LEMON VINAIGRETTE
PREPARED WITH BABY SPINACH, WATERCRESS, RADISH AND ROMAINE

ENTREES

TENDERLOIN OF BEEF WITH A MUSHROOM - BRANDY SAUCE $45.00
PREPARED WITH OLIVE OIL, BUTTER, SHALLOTS, GARLIC, BRANDY AND CHICKEN STOCK

SEARED DOUBLE THICK PORK CHOP WITH A MADEIRA- DIJON SAUCE $43.00
PREPARED WITH BUTTER, OLIVE OIL, SHALLOTS, CHICKEN STOCK, CREAM, DIJON MUSTARD, MADIERA WINE
AND GARNISHED WITH FRESH FLAT LEAF PARSLEY

VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING RESERVATION)

POTATO PANCAKE TOPPED WITH A VEGETABLE RAGOUT $40.00
RAGU PREPARED WITH OLIVE OIL, CARAMELIZED ONION, GARLIC, SAUTEED MUSHROOMS, DICED CARROT, CHOPPED CELERY, VEGETABLE BROTH, TOMATO, CHICKPEAS, CHOPPED SPINACH, A SPLASH OF WHITE WINE. - GARNISHED WITH A GRATE OF PARMESAN CHEESE AND FRESH PARSLEY

ALL ENTREES WILL BE SERVED WITH BROWN RICE PILAF AND FRESH FARMERS MARKET VEGETABLE

DESSERT

ORANGE RICOTTA CAKE SERVED WITH A CINNAMON CREME ANGLAISE

FRIDAY, OCTOBER 20th

STARTER

ITALIAN CHICKPEA SOUP
prepared with onion, garlic, olive oil, tomato, vegetable broth, herbs, chopped kale, pasta and grated parmesan cheese

ENTREES

BRAISED PORK SHOULDER WITH FENNEL AND OLIVES $43.00
prepared with olive oil, celery, carrot, garlic, tomato, white wine, chicken stock, bay leaf and fresh flat leaf parsley

SICILIAN SHRIMP AND COD MARSALA $43.00
prepared with olive oil, onion, celery, tomato, dried currants,
capers, dry marsala, fennel seed, and bay leaf

VEGETARIAN ENTREE(PLEASE ORDER WHEN MAKING RESERVATION)

CRESPELLE WITH A MUSHROOM AND VEGETABLE RAGOUT $40.00
prepared with bay leaf, olive oil, mushrooms, shallots, spinach, vegetable broth, balsamic vinegar, parmesan cheese, toasted slivered almonds and fresh flat leaf parsley

ALL ENTREES WILL BE SERVED WITH CREAMY POLENTA AND A FRESH FARMERS MARKET VEGETABLE

DESSERT

HAZELNUT CAKE - SERVED WITH CHOCOLATE WHIPPED CREAM AND TOASTED CHOPPED HAZELNUTS

SATURDAY, OCTOBER 21st

STARTER

ROMAINE SALAD
prepared with watercress, arugula, sliced radish, toasted walnuts, dried cranberries, chopped scallions, goat cheese and a lemon vinaigrette

ENTREES

SHRIMP, SCALLOP AND COD AMERICAINE $43.00
prepared with olive oil, carrots, onion, garlic, tomatoes, celery, brandy, potatoes, white wine, cognac, fresh tarragon and cream

BEEF BOURGUIGNON $45.00
prepared with olive oil, onion, garlic, diced bacon, carrot, tomato, red wine, bay leaf, fresh thyme, mushrooms and pearl onions

VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING DINNER RESERVATION)

AUTUMN VEGETABLE RAGOUT $40.00
prepared with olive oil, onion, garlic, kale, carrot, zucchini squash, tomato, diced butternut squash, chickpeas, celery root, parsnip, potato and vegetable broth - garnished with fresh parsley

ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND A FRESH FARMERS MARKET VEGETABLE

DESSERT

HOUSE MADE ALMOND CAKE - SERVED WITH RASPBERRY COULIS AND WHIPPED CREAM

SUNDAY, OCTOBER 22nd

STARTER

APPLE FENNEL SALAD
prepared with apple, fennel, celery, olive oil, lemon juice, roasted walnuts and parmesan cheese

ENTREES

CHICKEN CACCIATORE $42.00
prepared with bone-in chicken breast, bell pepper, carrot, celery, mushrooms, black olives, red wine, onion, garlic, tomatoes, basil, parsley and oregano

COD FILLET WITH A LEMON, WHITE WINE AND BUTTER SAUCE $42.00
prepared with capers, olive oil, onion, and garlic

VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING DINNER RESERVATION)

BAKED PORTOBELLO MUSHROOM CAP $40.00
prepared with stuffing composed of chickpeas, diced zucchini squash, garlic, diced celery, diced onion, parmesan cheese, cherry tomatoes, olive oil and toasted bread crumbs

ALL ENTREES WILL BE SERVED WITH OLIVE OIL MASHED POTATOES AND A FRESH FARMERS MARKET VEGETABLE

DESSERT

PEAR - HAZELNUT CAKE SERVED WITH A TOFFEE SAUCE AND WHIPPED CREAM

WEDNESDAY, OCTOBER 25th

STARTER

WATERCRESS AND ROMAINE SALAD
prepared with sliced apple, dried currants, toasted pecans, a crumble of goat cheese cheese and a lemon-orange vinaigrette

ENTREES

MARSALA AND MUSHROOM SMOTHERED DOUBLE THICK PORK CHOP $43.00
prepared with olive oil, butter, chicken stock, minced onion, minced garlic, sliced mushrooms, tomato, marsala wine, chopped fresh thyme and fresh flat leaf parsley

COD FILLET WITH A LEMON, WHITE WINE AND BUTTER SAUCE $42.00
prepared with capers, olive oil, onion, and garlic

VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING RESERVATION)

VEGETABLE STRUDEL - SERVED WITH A FRESH TOMATO RELISH $40.00
prepared with squash, celery, spinach, toasted walnuts, vegetable stock, onion, garlic, diced carrot, lemon juice and olive oil

ALL ENTREES WILL BE SERVED WITH FARMERS MARKET VEGETABLE AND MASHED POTATOES

DESSERT

STRAWBERRY SHORTCAKE WITH LEMON CURD AND WHIPPED CREAM

THURSDAY, OCTOBER 26th

STARTER

SALAD OF APPLE, ROMAINE, DRIED CRANBERRIES, WATERCRESS, TOASTED ALMONDS AND CHOPPED SCALLIONS WITH A LEMON VINAIGRETTE

ENTREES

PEPPERED TENDERLOIN OF BEEF WITH A BRANDY, CARAMELIZED ONION AND MUSHROOM SAUCE $45.00

BREADED CHICKEN BREAST WITH A PICCATA SAUCE $42.00
prepared with mushrooms, white wine, capers, cream, eggs, lemon juice, olive oil, butter and fresh flat leaf parsley

VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING RESERVATION)

HERBED CREPE WITH RATATOUILLE $40.00
prepared with olive oil, garlic, onion, zucchini, red bell pepper, pinch of red pepper flakes, eggplant, diced celery, chick peas, bay leaf, fresh parsley, basil and chopped scallion -garnished with toasted slivered almonds

ALL ENTREES WILL BE SERVED WITH MASHED POTATO AND A FARMERS MARKET VEGETABLE

DESSERT

HOUSE MADE LEMON SOUFFLE TART
served with raspberry sauce and fresh berries

FRIDAY, OCTOBER 27th

STARTER

TRADITIONAL SPANISH RICE SOUP
prepared with onion, garlic, carrot, chicken stock, chickpeas, saffron threads, fresh rosemary, rice and stock - garnished with boiled egg and parsley

ENTREES

LAMB WITH SHERRY, HONEY AND PEPPERS $45.00
prepared with olive oil, onion, garlic, peppers, sweet paprika, sherry, stock, saffron threads,
sherry vinegar, honey, chopped toasted almonds and fresh parsley

RIOJA-STYLE COD FISH $42.00
prepared with loin of cod, olive oil, onion, garlic, tomato, roasted red bell pepper, sweet paprika, white wine, bay leaf,

VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING RESERVATION)

CHUNKY VEGETABLE RAGOUT TOPPED WITH A ROMESCO SAUCE $40.00
prepared with bell peppers, eggplant, spinach, sliced zucchini, olives, garlic, tomatoes, saffron, onion, sweet paprika, bay leaf,
dry sherry, vegetable stock and olive oil - garnished with toasted hazelnuts and fresh parsley

ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND A FRESH SEASONAL VEGETABLE

DESSERT

SPANISH LEMON-STRAWBERRY CAKE
served with a vanilla creme anglaise

SATURDAY, OCTOBER 28th

STARTER

PUREED AUTUMN SOUP
prepared with onion, garlic, celery root, carrot, potatoes butternut squash, turnip, nutmeg, coriander, ginger, bay leaves, chicken stock and cream. - served with garlic croutons

ENTREES

SHRIMP, SCALLOP AND COD AMERICAINE $43.00
prepared with olive oil, carrots, onion, garlic, tomatoes, celery, brandy, potatoes, white wine, cognac, fresh tarragon and cream

BEEF BOURGUIGNON $45.00
prepared with olive oil, onion, garlic, diced bacon, carrot, tomato, red wine, bay leaf, fresh thyme, mushrooms and pearl onions

VEGETARIAN ENTREE
(PLEASE ORDER WHEN MAKING DINNER RESERVATION)

AUTUMN VEGETABLE RAGOUT $40.00
prepared with olive oil, onion, garlic, kale, carrot, zucchini squash, tomato, diced butternut squash, chickpeas, celery root, parsnip, potato and vegetable broth - garnished with fresh parsley

ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND A FRESH FARMERS MARKET VEGETABLE

DESSERT

FRENCH APPLE CAKE - SERVED WITH A VANILLA CREME ANGLAISE

OCTOBER DINNER MENUS

Note: These Menus are from 2024.