"Autumn Harvest"
Thursday November 12
Appetizers
Caramelized Onion and Roasted Garlic Soup
OR
Balsamic Marinated Root Vegetables on Greens
OR
Pumpkin and Parmesan Raviolis
Entrees
Beef Strip Loin Stuffed with Wild Forest Mushrooms and topped with a Walnut-Blue Cheese Butter
OR
Ontario Pork Loin Chops served with a Brandied
Apple-Pear Chutney
OR
Maple Glazed Salmon served with Roasted
Butternut Squash Mash
Above Entrees are served with Oven Roasted Autumn Vegetables
Desserts
Apple Crumble Cheesecake
OR
Pumpkin Pie
PAST MENUS
A Special Evening at the Café
Thursday October 22, 2009 6:30pm
A 10 Course, Chefs Tasting Menu.
Soup- Roasted Butternut Squash
Salad- Arugula with Colossal Shrimp and Citrus Vinaigrette
Seafood- Sea Scallops with a Fried Quail Egg and Scallion Oil
Lamb- Herb and Dijon Crusted Roasted Rack of Lamb with a Maple Bourbon Sauce
Chicken- Chicken Ballentine Stuffed with Prosciutto, Goat Cheese and Roasted Red Peppers with a Chasseur Sauce
Fish- Cajun Battered Monkfish and Sweet Potato Chips with a Creole Tarter Sauce
Beef- Deconstructed Beef Wellington Medallions with a Port Wine Sauce
Pork- Grilled Pork Tenderloin with a Black Bean Sauce, Rice Pilaf and Frenched Green Beans
Cheese- Artisan Cheeses and Exotic Fruit
Dessert- Bananas Foster, Brandy Soaked, Sautéed Bananas served with Crème Fraiche
Coffee and Tea
MEXICAN THEME - Thursday October 1
Served Family Style on Platters
Includes ALL of the following per person
Chicken Tortilla Soup
Chips with Salsa and Guacamole
Beef Tacos
Pork Mole
Chicken Tinga (on Tostadas)
Shrimp in Fiery Garlic Butter
Potato and Cheese Stuffed Chiles
Mexican Rice and Beans
Cream Cheese Cinnamon Cups
Non Alcoholic Sangria
Coffee and Tea
Friday September 18th, 2009
“Some of the Favorites” Theme
Appetizers
Chicken Florentine Soup
OR
Marinated Tomato and Cucumber Salad on Greens
OR
Classic Shrimp Cocktail
Entrees
Jamaican Jerk Chicken with Black Beans and Rice and Vegetables
OR
Slow Roasted Beef Tenderloin Medallions with Mushroom Jus with Oven Roasted Potatoes and Vegetables
OR
Vegetable Primavera over Angel Hair Pasta
Desserts
Apple Crisp with Vanilla Ice Cream
OR
Chocolate Cream Pie with Whipped Cream
With coffee or tea
Classic Home-style Italian Dinner
Thursday September 3 2009
Appetizers
Tomato Ricotta Bisque
OR
Bruschetta
OR
Caesar Salad
Entrees
Spaghetti and Meatballs
OR
Hearty Homemade Lasagna
OR
Shrimp Primavera
OR
Summer Vegetable Primavera
Desserts
Chocolate Espresso Cake
OR
Cranberry Almond Biscotti
With Coffee or Tea
AUG 21, 2009
German Theme
Served Family Style:
Gulaschuppe - Goulash Soup
Kartoffelsalat – Warm Potato Salad
Gurkensalat – Cucumber Salad
Rye Bread
Heidelberg Meatloaf
Weinerschnitzel
Bratwurst and Knackwurst
Sauerkraut
Spatzle
And for Dessert:
Schwarzwalderkirschtorte – Black Forest Cake
With Coffee or Tea
AUG 7, 2009
East Indian Theme
Appetizers
Mulligatawny Soup
OR
Beef Samosa
OR
Baba Gannouj
Entrees
Lamb Curry
OR
Tandoori Chicken
OR
Bombay Shrimp
OR
Combination Plate consisting of all 3 ($5 surcharge)
Desserts
Indian Carrot Cake with Vanilla Ice Cream
With coffee or tea
Traditional Family Style Bar-B-Que
Thursday July 16, 2009
Served Family Style on Platters:
Barbecued Chicken and Ribs
Smoked Brisket
Shrimp Skewers
Baked Beans
Creamy Coleslaw
Baked Potato with all the Fixin’s
Corn on the Cob
Cornbread
Served with Southern Style Sweet Iced Tea
And for Dessert:
Apple Berry Cobbler
With Coffee or Tea
Mexican Themed Dinner
Thursday June 25 2009
Appetizers
Mexican Black Bean Soup
OR
Seviche Tostadas
(Citrus Marinated Seafood)
OR
Tequila Spiked Queso Fundito
Entrees
Seafood Tacos
OR
Chicken and Chili Enchiladas
OR
Steak Fajita Quesadillas
OR
Chipotle Pork Tamales
All entrees are served with Beans and Oaxatan Rice
Desserts
Margarita Cake
OR
Sopapilla Cheese Cake
Home-Style Dinner
Friday June 5 2009
Appetizers
California Red Onion Soup au Gratin
OR
Crisp Garden Salad with Balsamic Dressing
OR
Escargots sautéed in Garlic butter with French baguette
Entrees
Home-style Meatloaf with Onion and Brandy Gravy, Mashed Potatoes and Fresh Seasonal Vegetables
OR
Chicken a la King served over Cheese Biscuits, with Fresh Seasonal Vegetables
OR
Lightly Breaded Pan-Fried Pickerel served with Wild Rice Pilaf and Fresh Vegetables
Desserts
Classic Apple Crisp
OR
Mixed-berry Cobbler
Both served with ice cream
MAY21, 2009
Thai Theme
Appetizers
Thai Chicken soup
OR
Thai Cucumber Salad
OR
Beef Satay with Spicy Peanut Sauce
Entrees
Thai Cashew Chicken served over Jasmine Rice
OR
Traditional Pad Thai
OR
Pork and Green Curry served over Rice
Desserts
Banana Coconut Cream Pie
OR
Tapicoa Mango Pudding
With coffee or tea
Friday May 8, 2009
Classic Fine Dining Theme
Appetizers
Creamy Wild Mushroom Bisque
OR
Classic Caesar Salad
OR
Garlic Shrimp Scampi
Entrees
Broiled Salmon topped with a creamy lemon dill sauce and served with Wild Rice and Green Bean Almandine
OR
Apple Cranberry Stuffed Pork Loin with Roasted Potatoes and Green Bean Almandine
OR
Prime Rib of Beef topped with Wild Mushroom Jus and served
With Roasted Potatoes
Desserts
Chocolate Cream Pie topped with Whipped Cream
OR
Bananas Foster
Thursday April 30, 2009
Hungarian Themed
Appetizers
Cabbage Soup
OR
Hungarian Tomato and Cucumber Salad on Greens
OR
Cabbage Roll
Entrees
Hungarian Chicken Paprikash served over Spatzle
OR
Weiner Schnitzel with Lemon Wedge, Roasted Potatoes and Vegetables
OR
Traditional Beef Goulash served with Spatzle and Vegetables
DESSERTS
Apple Strudel
OR
Cherry Crepe
Both are topped with French Vanilla Ice Cream
Friday April 17, 2009
New Oreleans Meets Caribbean Theme
APPETIZERS
Chicken Gumbo
OR
Traditional Cobb Salad with Chipotle Ranch Dressing
OR
Mini Jamaican Meat Pies
ENTREES
Jamaican “JERK” Chicken served with Black Beans and Rice and Sautéed Vegetables
OR
Traditional Chicken, Shrimp, and Sausage Jambalaya
OR
Shrimp Creole with Sautéed Vegetables and Black Beans and Rice
DESSERTS
Coconut Rice Pudding
OR
Mango Sorbet with Fried Plantains
March 27, 2009
Greek Theme
Appetizers
Mediterranean Lentil Soup
OR
Greek Salad
OR
Spanakopita
Spinach, feta and pistachios wrapped in Phyllo pastry
Entrees
Lemon and Rosemary Roast Lamb with Greek style Potatoes and Vegetable Ratatouille
OR
Mediterranean Seafood and Chicken Paella
OR
Pan-seared Sea Scallops topped with a Lemon andOregano Sauce served with Vegetable Ratatouille and Saffron Rice
DESSERTS
Baklava
OR
Pistachio Cranberry Biscotti and Ice Cream Drizzled with Honey
