Three Hundred and Sixty-Two

Friday, June 10

Chicken.

Roasted chicken breast, stuffed with feta, mozzarella, black olives and Mediterranean herbs. Served with mushroom risotto and parmesan.

Two Hundred and Seven

Thursday, January 6

Creamy chicken and risotto.

Sauteed chicken in a cream sauce with rosemary, poultry seasoning, artichokes and a splash of white port. Served on a bed of risotto.

Thirty-Nine

Thursday, July 22

Grilled elk.

This was the entree featured at the EUSTC's Formal Dining evening. Shane and Michelle Browning pull another masterpiece out of their sleeve: grilled elk with golden raisins, sliced apples and a brown sugar glaze, butternut squash risotto and green beans. Brilliant.