October 15-20: Club Omelette
Three-egg omelette with turkey, bacon, Swiss cheese, and tomatoes. Topped with ranch onion straws and served with a side of toast and potato cakes.
October 22-27: Boursin Salmon Stuffed Omelette
Three-egg omelette filled with boursin cheese, flaked salmon, capers, and red onion. Served with seasoned sweet potato home fries.
October 15-20: Big Pig
A healthy sized bbq pulled pork sandwich topped with melted cheddar and grilled onions on a wheat bun, served with seasoned french fries.
October 8-13: Oven-baked Tuna Casserole
Classic tuna casserole individually baked in rarebits topped with chunks of focaccia on top. Served with a choice of soup or salad.
October Burger of the Month (BOM): Halloween Burger
Christopher’s burger, grilled to temp, with melted smoked Gouda, caramelized pear and onion, bacon, and chipotle pumpkin aioli on a grilled brioche bun and served with spiced sweet potato fried.
Suggested Wine Pairing: Seaglass Pinot Grigio
October 15-20: Chicken Scampi
Pan-fried breaded chicken tenders, served on angel hair pasta with sautéed onions, peppers, and garlic scampi sauce. Served with garlic bread.
Suggested Wine Pairing: Three Thieves Chardonnay
October 22-27: Local Sausage Rollatini in Butternut Squash Cream Sauce
KJB Farms sausage and ricotta cheese rolled up in pasta sheets. Covered with butternut squash cream sauce and served with a side of sautéed spinach.
Suggested Wine Pairing: Les Amis Pinot Noir
October 17: Stuffed Portobello and Crispy Brussels Sprouts
Portobello stuffed with roasted spaghetti squash. Served with crispy brussels sprouts, sautéed carrots, and roasted garlic aioli.
Suggested Wine Pairing: Joel Gott Sauvignon Blanc
October 24: Vegetables and Dumplings
Onions, zucchini, squash, carrots, and green beans stewed with herbs and dumplings!
Entrée: Schnitzel & Noodles. Hand breaded cutlets of pork loin, sautéed in butter, with Brandied Mushroom Cream Sauce, well garnished.
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