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All OBND meals are in the main dining room on the first Monday of each month, with the exception of January (no meeting). A full bar and hors d'oeuvres are provided prior to the dinner meals.
The luncheons include a social in the main dining room from 11:45 a.m.–12:10 p.m. with cheese & crackers, sodas, sparkling water and cranberry juice. The dinners include a social from 5:30-6:30 p.m. on the lower level with a full bar and hors d’oeuvres and dinner in the main dining room.
In the case of extreme weather conditions, the meal may be canceled. Please call 585-2300 for weather information.
Monday, October 1 – Luncheon
Salad & homemade bread/rolls – chef's choice
Ruby red glazed salmon w/red onion & balsamic chutney and served with lemon sour cream
Israeli couscous w/saffron and fresh herbs
Caramelized butternut squash
Vegetarian: cheddar & garlic portabella soufflés
Pear & cranberry tart w/fresh whipped cream
Coffee, decaf & tea
Monday, November 5 - Luncheon
Salad & homemade bread/rolls – chef's choice
Asian orange & ginger glazed breast of chicken
Basmati rice
Sautéed fresh snow peas w/red pepper strips
Vegetarian: Asian orange & ginger glazed tofu
Green tea ice cream and fortune cookies
Coffee, decaf & tea
Monday, December 3 – Holiday Dinner 5:30 p.m.
Mixed green salad
Assorted homemade breads
Steak au poivre
Lemon & chive mashed potatoes
Oven roasted red & golden beets
Vegetarian: mushroom, gorgonzola & walnut tart
Dark chocolate sin cake w/fresh whipped cream on side
Coffee, decaf & tea
Monday, February 4 - Luncheon
Salad & homemade bread/rolls – chef's choice
Salmon filet stuffed with spinach, pesto & sundried tomatoes
Wild rice
Vegetable medley
Vegetarian: corn cakes with corn, sage and tomato
Lemon tart with fruit garnish
Coffee, decaf & tea
Monday, March 4 – Luncheon
Salad & homemade bread/rolls/naan – chef's choice
Tandoori chicken marinated in yogurt, ginger, garlic & cumin
Curried jasmine rice
Sautéed spinach
Vegetarian: grilled tofu w/satay sauce
Mango crisp w/fresh whipped cream on side
Coffee, decaf & tea
Monday, April 1 – Luncheon
Salad & homemade bread/rolls – chef's choice
Cod messaline with a Mediterranean vegetable mélange
Rice with lemon & parsley
Steamed fresh broccoli
Vegetarian alt –polenta triangles w/pesto, roasted red peppers & cannelli beans
Fresh seasonal berries w/Marsala sabayon
Coffee, decaf & tea
Monday, May 6 – Spring Dinner 5:30 p.m.
Spinach & strawberry salad w/poppy seed dressing
Assorted homemade breads
Roast tenderloin of beef w/onion balsamic demi-glace
Mashed red potatoes w/parsley
Steamed fresh asparagus
Vegetarian: smoked gouda & spinach ravioli w/garlic herbed butter
Chocolate pot de crème w/raspberry garnish
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