Lunch menu Week of September 16 through September 27

Monday

Soups

Cream of asparagus 

♦♦♦♦♦

Iced fruits   

Entrées

Grilled Santa Maria steak
chimichurri [ 
Peppers, corn and onions 
Roasted potato 

♦♦♦♦♦

Korean bibimbap bowl   

Desserts

Fig bread pudding   
Bourbon crème Anglaise 

Flourless chocolate cake 

Tuesday

Soups

Fish chowder 

♦♦♦♦♦

Vegetable soup   

Entrées

Smoked chicken leg
Herb "gravy"
Bread pudding 
Farm greens   

♦♦♦♦♦

Vegetables taco   
Poblano crema 
Bean and corn salad   
Guacamole   

Desserts

Black Mission fig bread pudding, bourbon crème Anglaise   

Fresh fruit tart   

Flourless chocolate tart   

 

Wednesday

Soups

Chorizo and corn 

♦♦♦♦♦

Cream of fennel 

Entrées

Poached Skuna Bay salmon
Dill crema 
Panzanella salad     

♦♦♦♦♦

Italian tart with vegetables and ricotta   
Fennel and artichoke salad   

Desserts

Plum tat Tatin   

Opera cake   

Raspberry mousse cake   

Thursday

Soup

Lamb and lentil

♦♦♦♦♦

Tomato, jalapeno and goat cheese 

Entrées

Grilled Hampshire pork chop 
Shallot, fig sauce  
Broccolini 
Brown butter polenta 

♦♦♦♦♦

Goat cheese flan 
Figs and honey roasted walnuts     
Grilled sweet potato and green asparagus   
Balsamic, pomegranate sauce   

Desserts

Chocolate crunch tart     

Raspberry mousse cake   
 

Enjoy Apples from CHAMPLAIN ORCHARDS, SHOREHAM, VT
Vermont Fruit. Grown with a Conscience.

Mollies Delicious
Blondees
Rambour Franc

Friday

Soups

Split peas and smoked ham 

♦♦♦♦♦

Corn bisque 

Entrées

Grilled mako shark
Herb and caramelized onions salsa   
Roasted cauliflower   
Wild rice and berries pilaf   

♦♦♦♦♦

Falafel   
Humus   
Garlic sauce   
Eggplant and couscous salad     

Desserts

Chocolate crunch tart   

Raspberry tart   

Goat yogurt panna cotta with figs