Easter Lunch Menu
April 4, 2010 12:15 pm to 2:30 pm
Three course Easter lunch
Sunday, April 4, 2010
12:15- Reception
1:00-Chef Presentation and seating
$38 per person, not including tax, gratuity or beverages
Reservations Required
Salad
Mix of Baby Greens
with a Creamy Fresh Herb Dressing
Prosciutto Chiffonade, Marinated Cucumbers
and Shaved Spanish Mahon
Choice of Entrée
Roasted Pork Tenderloin
served with a Smoked Tomato Demi Glace
and Red Onion Marmalade
~or~
Grilled Alaskan Sockeye Salmon
served with a Fresh Dill Beurre Blanc
and Balsamic Glaze
Dessert
Torte de Tiramisu
with Dark Chocolate Sauce
and Raspberry Coulis