EASTER WEEKEND MENU
Starters
TRUFFLE LEEK AND POTATO SOUP 5/7
Sautéed leeks, Yukon gold potatoes and white truffle oil
CAESAR SALAD 5/8
Romaine hearts tossed in caesar dressing with croutons and parmesan cheese
FARMER’S MIXED GREENS 5/8
Apple cider vinaigrette, cucumbers, tomatoes, red onions and carrots
FRIED BRUSSELS SPROUTS 8
Tossed with citrus vinaigrette, bacon jam and pecans
BRUNCH OMELETS
All served with white toast and breakfast potatoes
COUNTRY HAM 12
Diced country ham and caramelized onions
SPANISH 10
Ground chorizo, tomato relish and Manchego cheese
SPINACH MUSHROOM 8
Baby spinach, garlic and wild mushrooms
SMOKED SALMON 12
Capers and red onions
DINNERS FOR TWO
All come with asparagus, mashed potatoes and mixed green salad
FOUR 5-OUNCE BRAISED BRISKET 21
TWO 12-OUNCE RIBEYE STEAK 39
TWO 12-OUNCE NEW YORK STRIP 34
POUND OF STEAMED SHRIMP 29
Family-Style Dinners $29/two, $55/four
Family-style orders MUST be placed by 7 p.m. Friday for Saturday pick up
and 7 p.m. Saturday for Sunday pick up
HERB CRUSTED LEG OF LAMB with au jus and mint jelly
SPIRAL HAM with maple glaze
BLACKENED SALMON with caper lemon butter
WHOLE ROASTED CHICKEN with gravy
ALL ITEMS COME WITH house salad, chocolate mousse and CHOICE OF TWO SIDES:
Wild Rice, Mashed Potatoes, Fries, Asparagus, Broccoli, Coleslaw, Cucumber Salad