Combined list of program menus - 2026

The following calendar lists dinner menus as they are finalized for program evenings.

Programs evenings at Eagle Hill are followed by an optional dinner for guests who enjoy an extended evening at Eagle Hill with friends in the company of the presenters. Reservations need to be made by 10AM of the program day. Dinners are normally $40; $35 for Friends of Music members, Dinner Club members, and college students; and $20 for children under 18. Dinners include a salad, baguette, choice of 1 of 2 entrées, dessert, and coffee/tea. Wine with dinner is optional. Dinners are served across the hall from the performance/lecure room.

Links for program details ... Concerts ... Lectures

Online concert ticket and dinner ordering ... Here

Lecture dinner ordering ... Here

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2026 - Concert and lecture programs are inserted as they are scheduled. Bios are at the end of the page. See below for schedules from past years.
Dates/Times	Days	Program titles and presenters	Optional dinners
Jan 17th, 4PM	Sat	Baroque Orchestra of Maine Heidi Powell, baroque violin. Max Treitler, baroque cello.	Green house salad Baguette with butter Entrées: Chicken in a light cream tarragon sauce ... or ... savory chickpea medallions in a light cream tarragon sauce Sweet potato wedges Basmati rice Dessert: Florida rum cake Coffee or tea

Mar 21st 5PM	Sat	Piano recital Deiran Manning Bach’s 6th French suite Mozart’s sonata K457 Mozart’s sonata k 310 Chopin’s 3rd ballade	Green house salad with balsamic vinaigrette Baguette or sourdough bread with butter Entrée: Beef stew with winter root vegetables Vegan: Kidney bean/barley medallions with winter root vegetables and a mushroom onion sauce Red potatoes Dessert: Rum raisin ice cream with a hazelnut cookie Selection of coffees or teas

Mar 27th 5PM	Fri	DaPonte String Quartet Kirsten Monke, viola Lydia Forbes, violin Myles Jordan, cello Philipp Elssner, violin Beethoven Op. 59 No. 2 Britten Second String Quartet	Caesar salad with Parmesan Baguette or sourdough bread with butter Entrée: Salmon with a light cream dill sauce Vegan: Lentil, sweet potato, onion, zucchini tower with a light cream dill sauce Basmati rice Peas Dessert: Viennese walnut chocolate apricot square Selection of coffees or teas

Apr 10th 5PM	Fri	Ad Libitum Ensemble Versailles French Baroque concert Marina Minkin and colleagues Website	House salad with balsamic vinaigrette Baguette with butter Entrée: Baked haddock with home-made tartar sauce Home-made cole slaw Vegan: Glazed portobello mushroom stir fry with green peppers, zucchini and tofu Basmati rice Dessert: Florida rum cake with whipped cream Selection of coffees or teas