The Westport Woman's Club

WWC Club Day Luncheons 2017-2018

September
Warm Chicken-Saute. Chicken with lemon, thyme and chicken stock reduction. Zucchini and carrots-Matchstick slices of mixed zucchini and carrots. Quinoa Salad.-Whole Grain Quinoa with Dried Raisins, Cranberries, Apricots, Fresh Mint with a Honey Citrus Dressing. Artisanal Breads & Rolls. Four Layer Mocha Cake.

October
Vegetable and Shrimp Stir Fry.- Broccoli, cauliflower, red pepper, carrots, shrimp and scallion in a ginger, garlic sauce. Basmati Rice
 Artisanal Breads & Rolls. Deconstructed lemon tart.

November
Roast Breast of Turkey.- All Natural New England Bone in Turkey Breast. Brussels Sprouts sultanas and parmesan cheese. Turnip and potato mash served with gravy-Dinner Rolls with butter-Dessert-My Second Mother’s Famous Pumpkin Pie Not too sweet and just enough spice.

December
Beef Bourguignonne.- Meat is braised in red wine and garnished with white onions and root vegetables. Romaine Salad-Garden Vegetables and Balsamic. Basmati Rice Artisanal Breads & Rolls. Apple Crisp-Sliced Apples with Cinnamon and a Brown Sugar and Butter Crumble Topping.

February
Harvest Vegetable Pasta. -Pasta with roasted tomatoes and eggplant in light olive oil and fresh garlic. Arugula and Shaved Fennel
 Baby Arugula and Shaved Fennel with a Dijon Vinaigrette. Garlic Knots-One of the following may be added to the month selection Chopped Salad with Crisp Spring Vegetables and red wine vinaigrette. Blueberry Cobbler-Local Organic Blueberries Baked with a Traditional Cobbler Topping. Served with Whipped Cream.

March
Creamy Tomato Basil Soup. Grilled Cheese-grilled cheese with roasted red pepper on multi grain bread. Carrot Cake-a favorite carrot cake recipe with traditional cream cheese frosting.

April
Quesadilla
 Flour tortilla filled with cheese and topped with chili rubbed chicken. Black Bean and Avocado Salad- Black beans, corn, avocado, tomato and baby greens tossed in a cilantro dressing. Tortilla Chips and Salsa-Corn tortilla chips served with a mild/medium fresh salsa. Flan-Baked custard coated with caramel.

May 2018
Curried Chicken salad, Tuna Salad with minced red onion, bell peppers & broccoli, Oprah Salad-Ham, gruyere cheese, cornichon, capers, whole grain mustard, parsley and yogurt. Finger Dessert Assortment- Coconut Macaroons, Lemon curd tarts, Chocolate Ganache Tarts. Fresh Fruit Bowl

June 2018
Chicken Yakitori-small portioned asian marinated and grilled chicken. Asian Cobb Salad-Greens, matchstick bell pepper, cucumber, zucchini, scallion and red onion. Naan-East Indian flat bread served with raita. Cheesecake.