Four Season Garden Luncheon Menus
2010 price:
$22.95 per person, including 18% administrative fee and
6.25% MA state meals tax
Winter Poinsettia
Collection
Served from December 1st to
March 20th
Starter Buds
SOUP
Pasta e Fagioli Soup
A hearty soup featuring
escarole, white beans, onions, ham and pasta in a
tomato concassé
SALAD
Estate Winter Salad
Dried cranberries, spiced
pear and walnuts atop a bed of mixed greens,
served with balsamic vinaigrette
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Entrée Bloom
Selection
Chicken Lillian
Chicken breast, pounded,
dredged in flour, and sautéed in butter, with a
sweet red wine demi-glace sauce and mushrooms
Seafood Newburg
Sautéed shrimp, scallops
and whitefish in a creamy Newburg sauce, topped
with golden crumbs & served in a clam shell
Winter Farfalle
Bow tie pasta with ricotta
cheese and spinach in a red pepper cream sauce
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The Leaf
Accompaniments
Classic Whipped Potatoes
Estate Green Beans
with mushrooms and pimentos
in oil
The Blooming
Finale
a holiday cookie assortment
(served Dec. 1st
– Dec. 31st)
a cake trifle served in a champagne glass
(served Jan. 1st
– Mar. 20th)
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Spring
Daffodil Collection
Served from March 21st to May
31st
Starter Buds
SOUP
Clam Chowder Soup
A rich hearty New England
favorite
SALAD
Traditional Spinach Salad
With a raspberry
vinaigrette
|
Entrée Bloom
Selection
Chicken Lillian
Chicken breast, pounded,
dredged in flour, and sautéed in butter, with a
sweet red wine demi-glace sauce and mushrooms
Baked Haddock
Fresh Atlantic haddock with
butter and lemon sauce and a golden crumb
topping,
Vegetable Lasagna
Seasonal roasted
vegetables, layered with fresh pasta sheets in an
alfredo sauce
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The Leaf
Accompaniments
Italian Roasted Potatoes
tossed in olive oil, fresh
rosemary, basil and oregano
String Beans Olio
fresh green beans tossed in
oil and garlic
The Blooming
Finale
Tiramisu
served in a champagne glass
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Summer
Petunia Collection
Served from June 1st to August
31st
Starter Buds
SOUP
Italian Wedding Soup
Chicken escarole soup with
meatballs and a light base
SALAD
Tomato, Basil &
Mozzarella Salad
Fresh vine-ripened
tomatoes with fresh basil and mozzarella,
drizzled with a balsamic vinaigrette
|
Entrée Bloom
Selection
Chicken Veronique
Chicken breast, pounded,
floured and sautéed in butter, marinated in a
sweet white wine demi-glace sauce and topped with
seedless grapes
Sole Florentine
Filet of sole with ricotta
cheese, bread crumb and spinach stuffing
Spinach Ravioli
With red pepper cream
sauce
|
The Leaf
Accompaniments
Red Bliss Summertime
Potatoes
marinated in oil, lemon and
herbs
Mixed Vegetable Medley
a variety of sautéed
vegetables
The Blooming
Finale
A slice of golden
pound cake with fresh
strawberry and whipped cream topping
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Fall
Chrysanthemum Collection
Served from September 1st to
November 30th
Starter Buds
SOUP
Butternut Apple Bisque
Butternut squash and melted
apples - a creamy seasonal favorite
SALAD
The Estate Caesar Salad
Caesar dressing atop a bed
of crisp romaine lettuce, with fresh romano
cheese
|
Entrée Bloom
Selection
Chicken New England
Chicken breast with
homemade apple cranberry stuffing and a cranberry
demi-glace
(in November,
Turkey New England may be substituted)
Apple Rosemary Pork
Tender sautéed pork
medallions, complemented with a baked apple and
rosemary velouté
Three Stuffed Shells
With a meatball &
sausage medley
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The Leaf
Accompaniments
Honey Glazed Carrots
Fresh baby carrots tossed
with a honey butter glaze
Red Bliss Garlic Mashed
Potatoes
Classic mashed potatoes
with a touch of roasted garlic
The Blooming
Finale
Apple Dumpling
with vanilla ice cream
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All
salads served with warm rolls and butter.
And as always, bottomless hot coffee and tea for our
birds and bees.
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