Lunch menu Week of September 16 through September 27
Soups
Cream of asparagus
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Iced fruits
Entrées
Grilled Santa Maria steak
chimichurri [
Peppers, corn and onions
Roasted potato
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Korean bibimbap bowl
Desserts
Fig bread pudding
Bourbon crème Anglaise
Flourless chocolate cake
Soups
Fish chowder
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Vegetable soup
Entrées
Smoked chicken leg
Herb "gravy"
Bread pudding
Farm greens
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Vegetables taco
Poblano crema
Bean and corn salad
Guacamole
Desserts
Black Mission fig bread pudding, bourbon crème Anglaise
Fresh fruit tart
Flourless chocolate tart
Soups
Chorizo and corn
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Cream of fennel
Entrées
Poached Skuna Bay salmon
Dill crema
Panzanella salad
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Italian tart with vegetables and ricotta
Fennel and artichoke salad
Desserts
Plum tat Tatin
Opera cake
Raspberry mousse cake
Soup
Lamb and lentil
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Tomato, jalapeno and goat cheese
Entrées
Grilled Hampshire pork chop
Shallot, fig sauce
Broccolini
Brown butter polenta
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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
Soups
Split peas and smoked ham
♦♦♦♦♦
Corn bisque
Entrées
Grilled mako shark
Herb and caramelized onions salsa
Roasted cauliflower
Wild rice and berries pilaf
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Falafel
Humus
Garlic sauce
Eggplant and couscous salad
Desserts
Chocolate crunch tart
Raspberry tart
Goat yogurt panna cotta with figs