October 14th - 19th: Biscuits and Benedict
A grilled open face biscuit with sausage patties topped with poached eggs and hollandaise sauce.
October 21st - 26th: Blueberry Cobbler French Toast
Three slices of French toast topped with sweet blueberry topping and cobbler crumbles
October 14th - 19th: Monterey Chicken BLT
A seasoned grilled chicken breast on a ciabatta bun with Monterey Jack cheese, avocado, bacon, lettuce, tomato, and southwest sauce. Served with seasoned waffle fries.
October 21st - 26th: Blackened Chicken Salad
A hearty salad tossed with black beans, sliced black olives, shredded cheese, grape tomatoes, spring mix, tossed in a creamy garlic cumin dressing, topped with blackened chicken and green onions.
October Burger of the Month: French Onion Burger
A beef patty topped with Swiss cheese and seasoned caramelized onions, served on a grilled brioche bun spread with French onion dip and a side of Old Bay seasoned French fries.
October 14th - 19th: Bacon Wrapped Turkey Meatloaf
Ground turkey with chopped spinach, herbs and onions wrapped with bacon and baked topped with maple mustard, served with sweet potato-pecan casserole and garlic green beans.
October 21st - 26th: Sun-Dried Tomato and Smoked Salmon Rotini
Sauteed sun-dried tomatoes, asparagus, spinach and caramelized onions in a basil alfredo tossed with rotini pasta and smoked salmon topped with crispy prosciutto and served with garlic bread.
October 28th - Nov 2nd: Mushroom and Pepper Steak
A grilled New York strip steak topped with grilled mushrooms and peppers, set in a cheddar cheese sauce with chopped chive polenta cakes.
October 16th: Vegetable and Tofu Pot Pie
Mixed vegetable and potatoes roasted with Beyond "Chicken" strips in a vegetable gravy topped with pie crust and baked.
October 23rd: Red Beans & Rice
Stewed red beans with onions, carrots and peppers in a red wine tomato sauce, served over brown rice and topped with cucumber salsa.
October 30th: Pesto Penne Primavera
Sauteed zucchini, squash, onions, roasted red peppers and sliced portobello with penne pasta and almond basil pesto. Served with a slice of garlic bread.
Entrée: Schnitzel & Noodles. Hand breaded cutlets of pork loin, sautéed in butter, with Brandied Mushroom Cream Sauce, buttered Egg Noodles, and Green Beans.
Thursday, October 18th
Appetizer – Onion and Apple Soup, Baked Alsace style with a Muenster cheese crouton.
Dessert: Peaches and Cream Tart
Entrée: Sauerbraten, mit Bratkartoffeln und Weinkraut. Beef, marinated and braised in red wine, served with oven roasted potatoes and sweet-sour red cabbage.
Thursday, October 25th
Appetizer: Oktoberfest Beer and Cheese Chowder
Dessert: Black Forest Cherry Torte
Entrée: Chicken Paprikash. The Hungarian chicken braise with tender chicken, onions, and mushrooms in a sour cream sauce, served with Spaetzels and a market vegetable.
Thursday, October 31st : Transylvania for All Halloweds Eve
Appetizer – “Blood Soup”. The roasted beet soup called Borscht, one of the count’s favorites ;)
Dessert: Dobosh Torte. Golden cake layered with rich dark chocolate buttercream.
October 15th: Butternut Squash Ravioli with Smoked Sausage
Keener farms hickory smoked sausage with butternut squash bites and caramelized onions in a chipotle/cinnamon bleu cheese cream sauce with butternut squash ravioli and topped with
October 22nd: Chimichurri Flat Iron Steak
A flat iron steak topped with chimichurri and set atop a bed of roasted potatoes, carrots, onions, peppers and Brussels sprouts.