This week’s menu starts with Foccacia with Sun-dried Tomato and Basil dip. The Entree is Blueberry Balsamic Pork Chops (with fresh pork from Hurd Farm) with a Green Bean and Tomato Salad and, if you have room, Rhubarb and Raspberry Cobbler.
We will have Jeanne Russell doing percussion and music for children of all ages in [...]
