Fall 2016 CATERING SOUP SELECTIONS
NEW/SEASONAL: Vegetarian Autumn Squash Soup
A blend of butternut squash and pumpkin, simmered in vegetable broth with honey,
apple juice, cinnamon and a hint of curry, then finished with sweet cream and topped with roasted and salted pumpkin seeds. (Seasonal - Served daily)
Broccoli Cheddar Soup
Chopped broccoli, shredded carrots and seasoning in a smooth
cheese sauce. Served daily
Vegetarian Creamy Tomato Soup
Pear tomatoes pureed with fresh cream with hints of red pepper
and oregano, topped with asiago croutons. Served daily
Bistro French Onion Soup
Sweet onions simmered in a traditional savory broth accented with a classic sherry wine vinegar gastrique and a blend of sea salts, then topped with Gruyere cheese and our homemade asiago cheese croutons. Served daily
Cream of Chicken & Wild Rice Soup
Long grain and wild rice, celery, onions, carrots and diced
chicken in chicken broth with cream and herbs. Served Saturday, Sunday, Tuesday and Thursday
Baked Potato Soup
Home-style cuts of russet potatoes simmered with select seasonings and smoked bacon in a rich cream sauce flavored with spring onion and snipped chives. Served Monday and Wednesday
New England Clam Chowder
Chopped sea clams, diced potato, celery, onions and traditional seasonings simmered in a rich,
creamy broth. Served Friday
NEW/SEASONAL: Turkey Chili
Hearty blend of dark meat turkey and tender beans, sloe cooked with veggies and spices. Served Daily