Easter Sunday Dinner
April 12, 2009
Soups
Cream of Asparagus with Shaved Parmesan 7.00
Shrimp and Roasted Vegetable Chowder with Truffle Oil 9.00
Salads
Liberty Gardens Butter Lettuce Salad, Creamy Red Onion Vinaigrette 9.00
Organic Spring Greens, Orange Balsamic Vinaigrette 8.50
Appetizers
Forks Farm Chicken Liver Mousse on Birdseed Toasts 8.00
Spring Pea Flan with Fava Greens Salad, Carrot Vinaigrette 8.50
Butter Poached Maine Lobster Tail over Lemon Risotto 14.00
Spring Leeks, Early Mushrooms
Entrées
Eberly Farms Spring Poussin, Maltaise Sauce 25.00
Roasted Spring Vegetable Orzo, Sugar Snap Peas
Pennsylvania Maple Brined Roast Pork Loin, Fruit Compote 24.00
Yukon Gold Mashed Potatoes, Asparagus
Wild Mushroom Wellington, Sherry Cream Sauce 23.00
Asparagus
Wild Pacific Halibut, Red Vejus Buerre Blanc 27.00
Roasted Spring Vegetable Orzo, Sugar Snap Peas
Grilled Skirt Steak, Porcini and Zinfandel Cream 28.00
Yukon Gold Mashed Potatoes, Asparagus
Jamison Farms Braised Lamb Shank, Rosemary-Red Wine Mustard, Baby Fennel 29.00
Yukon Gold Mashed Potatoes, Asparagus
