Easter Menu
Sunday, April 12, 2009
- $32 per person
Soup/Salad Course
Garden Pea Soup with Toasted Almonds and Carrot Crème Fraiche’
Or
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
Or
Maple-Peach Glazed Ham with Mashed Potatoes, Roasting Jus, and Spring Vegetables
Desert Course
Flourless Chocolate Cake with White Chocolate Mousse and Fresh Berries