Your contribution supports our essential meal program as we continue feeding our neighbors in need.

To give you an idea of just how important this program is, as of May 1st, SOS has served more than 18,389 meals to almost 350 people in our community just this year. You are a crucial part of making this possible. Thank you.

Spring Supper Menu

Appetizer

Buckwheat Blinis with Mushroom Caviar (vegetarian)

Small Russian pancakes, with vegetarian caviar made from local cremini, blue oyster and shitake mushrooms, and a dollop of crème fraiche.

Salad

Citrus and Bitter Greens Salad

Wedges of grapefruit, clementine, and blood oranges, with slices of kumquats are mixed with watercress, radicchio, and escarole. Then tossed in a light citrus champagne vinaigrette.

Entrée (choose one)

Beef Wellington

Seared fillet mignon is wrapped in mushroom duxelles and prosciutto, wrapped in puff pastry and baked in the oven. Served with a merlot and shallot reduction.

Roasted Vegetable Terrine (vegetarian)

Eggplant, carrots, zucchini, and red peppers are roasted, then layered in a terrine along with a mixture of onions, raisins, and tomatoes. Then baked in the oven and served with a drizzle of a simple oil and red wine vinegar dressing.

Side

Roasted Asparagus

Asparagus spears oven roasted and tossed in balsamic vinegar

Gratin Potatoes

Thinly sliced German butterball potatoes and onions are layered with cheddar, gruyere, and Reggiano cheeses, cream, butter, and a pinch of nutmeg. Baked until golden brown.

Dessert

Chocolate Mousse

Chocolate custard folded into fresh whipped cream. Served with a raspberry reduction and topped with a candied mint leaf.