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.