February 1st and 2nd
Mushroom Frittata
Roasted Butternut Squash Soup
Pork Tenderloin with Apple Cranberry Chutney
Roasted Garlic and Rosemary Potatoes
Wine Poached Pears with Ginger Snaps


March 7th and 8th
Crab Crepes
Bistro Steak with Wine Sauce
Garlic Smashed Potatoes
Green Beans with Shallots and Bacon
Chocolate Lava Cakes


April 11th and 12th
Watercress Soup
Grilled Cornish Hens
Roasted Asparagus with Lemon Butter Sauce
Herbed Couscous
Profiteroles with Berries


May 2nd and 3rd
Texas Slaw
Black Bean Tamales
Roasted Chicken with Cilantro Pesto
Spanish Rice
Churros and Chocolate


June 6th and 7th
Watercress Soup
Warm Goat Cheese Salad
Salmon in Parchment
Spinach Gnocchi
French Chocolate Cake


July 11-12
Roasted Squash Tortellini
Spinach and Ricotta Stuffed chicken
Romaine with Creamy Parmesan Dressing
Green beans with Mushrooms and Garlic
Chocolate Tiramisu Crepes


August 1-2
Oaxacan Black Bean Soup
Yucatan Fish Tacos
Roasted Salsa de Mocajete
Green Pablano Rice
Fresh Coconut Pie


September 5-6
Fried Brie with Pepper Jelly
Caesar Salad
Pasta with Shrimp and Scallops
Roasted Zucchini and Mushrooms
Luscious Lemon Pie


October 3-4
Prosciutto Rolls
Shrimp Scampi
Polenta Pie
Sweet and Sour Onions
Orange Flavored Tiramisu


November 7-8
Gougeres—gruyere puffs
Le Pistou—vegetable soup
Poulet aux Noix—chicken with walnuts
Gratin of potatoes and celery root
Lemon Soufflé


December 5-6
Artichoke Crab Cheesecake
Beef Samosas
Brie Parcels in Grape Leaves
Chicken Salad in Cheese Puffs
Eggplant, Tomato and Feta Bruschetta