Easter Menu 2017
Carrot ginger soup (serve hot or cold), 12.99 quart
Minted pea soup (serve hot or cold), 12.99 quart
Curried squash soup (serve hot or cold), 12.99 quart
Pecan cheese crisps, 12.00 per dozen
Rosemary parmesan crisps, 12.00 per dozen
Rack of lamb with rosemary panko crust and mint au jus, 30.00 per rack (feeds 2 to 3)
Poached side of salmon with lemon dill sauce, 75.00
Old Bay steamed extra large shrimp with cocktail sauce, 20.00 per dozen.
Chicken croquettes with mushroom veloute sauce, 5.99 each
Squash casserole, 15.99 for 2 pound container
Grilled asparagus, 12.99 lb.
Roasted vegetables, 10.99 lb.
Mediterranean orzo salad, 10.99 lb.
Quinoa and kale salad, 11.99 lb.
Devilled egg halves, 16.00 per dozen.
Sausage, egg and cheese strata, $45 (to serve 12).
Yeast rolls, 8.99 per dozen.
Sweet potato biscuits with country ham and praline mustard, 20.00 dozen
Caramel Cake, Carrot cake, Coconut cake – 8” cake, 39.00
Tea punch, 12.00 gallon
Please place your orders by Wednesday, April 12th.
Orders will be available for pick up between 12 and 2 on Saturday, April 15th.