Easter Menu

Sunday, April 12, 2009


$32 per person

Soup/Salad Course

Garden Pea Soup with Toasted Almonds and Carrot Crème Fraiche’
Mixed Greens Tossed in a Papaya Seed Vinaigrette Topped with Mango, Papaya, Pineapple, Toasted Coconut Flake and Cashews

Entree Course

Peppercorn and Herb Crusted Prime Rib with Mashed Potatoes, Au Jus, Horseradish, and Spring Vegetables
Maple-Peach Glazed Ham with Mashed Potatoes, Roasting Jus, and Spring Vegetables

Desert Course

Flourless Chocolate Cake with White Chocolate Mousse and Fresh Berries