(In addition to our regular menus)
WEEK 1
APPETIZERS
MUSHROOM SOUP
Hazelnut crème fraiche
CALAMARI a la CABONARA
Bacon and egg
BABY LETTUCE SALAD
Poached pears and walnut vinaigrette
ENTREES
PAN ROASTED RIVER TROUT
With lentils, escarole and béarnaise sauce
COQ au VIN
Red wine braised leg of chicken, gnocchi parisienne
Onions and mushroom
HANDMADE TAGLIATELLE
With swiss chard, tomato confit and crispy garlic
DESSERTS
CARAMEL POT A CRÈME
CHOCOLATE BREAD PUDDING
LEMON TART BRULEE
WEEK 2
APPETIZERS
SUNCHOKE SOUP
Apple beignet
CHARRED MACKERAL SALAD
With fingerling potatoes, peas, and crème fraiche
SALAD A LA GRECQUE
Boston bibb lettuce, marinated vegetables & brioche croutons
ENTREES
CRISPY PORK SCHNITZEL
With spaetzle, apple/cabbage salad and lemon vinaigrette
PAN ROASTED ATLANTIC HADDOCK
With a New England clam chowder sauce and spring vegetable
VEGETABLE CASSOULET
With white beans and lightly roasted baby vegetable
DESSERTS
CARAMEL POT A CRÈME
CHOCOLATE BREAD PUDDING
LEMON TART BRULEE
