September 23, 2011
| Appetizer: | Baked Brie with lavosh crackers and a wild berries compote |
| Salad: | Fresh tossed Boston bibb lettuce, tomato, crouton, bacon bits, granola crouton, Patina dressing |
| Entrée: | Herb encrusted beef tenderloin with roasted garlic potatoes and oven roasted fresh asparagus with red peppers |
| Dessert: | Strawberry pie with chocolate dipped strawberry |
| Other: | Coffee, unsweetened tea, crusty rolls and butter |
| Alternate: | Grilled salmon over wilted spinach |
October 21, 2011
| Salad: | Romaine Heart Salad with Roma tomatoes, grilled onion, feta cheese, Italian vinaigrette |
| Entrée: | Chicken Marsala with grilled marinade shrimp, “Old World” risotto with shallot and Portabella mushrooms, Calabaza Italian vegetables |
| Dessert: | Fall berry torte |
| Other: | Coffee, unsweetened tea, rolls in garlic butter |
| Vegetarian option: | Risotto Terrine with roasted vegetables, savory Risotto, parmesan cheese |
November 11, 2011:
| Appetizer: | Smoked artichoke dip with parmesan toast, smoked Vidalia onions and artichoke hearts |
| Salad: | Baby spinach with tart granny smith apples, crumbled blue cheese and bacon, red wine vinaigrette |
| Entrée: | Stuffed pork loin with wild rice and mango/scallion over braised spinach, roasted root vegetables |
| Dessert: | Strawberry and white chocolate bread pudding |
| Other: | Coffee, unsweetened tea, sour cream corn muffins with butter |
| Alternate: | Stuffed Flounder Roulade over Diavolo Sauce |
January 27, 2012
| Appetizer: | Goats cheese and grilled shrimp quesadillias |
| Salad: | Baby bibb salad with shredded Fontina cheese and sliced purple onion, creamy honey-Dijon dressing |
| Entrée: | Italian stuffed chicken with ricotta cheese, baby spinach and basil, steamed whole locally-grown fresh green beans with oven-roasted red peppers |
| Dessert: | Chocolate, chocolate cheesecake with raspberry sauce |
| Other: | Coffee, unsweetened tea, freshly baked yeast rolls with butter |
| Vegetarian Option: | Whole wheat penne primavera |
February 16, 2012
Buffet Dinner
| Salad: | Mesclin/Spinach Salad- Cucumber, Tomato, Cran-raisin, Candied Pecans, Croutons |
| Entrees: | Tuscan Grilled Chicken Breast with Capers, Artichoke, Roasted Red Pepper
Orange Glazed-Oven Roasted Pork Loin ,- w/Feta, Toasted Almonds Grilled Asparagus Tips, w/Smoked Onion Roasted Parsnip Mashed Yukon Gold Potato |
| Desserts: | French Style Cheesecake and Raspberry Sorbet |
April 20,2012
| Appetizer: | Baked Brie with lavosh crackers and a wild berries compote |
| Salad: | Mixed field greens with sundried tomato dressing and romano crostini |
| Entrée: | Marinated beef tenderloin grilled with garlic butter and slow roasted with Stilton bleu cheese crumbles on side, fresh Yukon gold-rosemary potatoes |
| Dessert: | Chocolate and fresh berry mousse |
| Other: | Coffee, unsweetened tea, assorted demi rolls with honey butter |
| Alternate: | Shrimp scampi with tomato over capellini |