EASTER OPTIONS

Starters:

- Eggplant caprese platter topped with fresh basil, capers, olives, EVOO and balsamic reduction

- Quiche: traditional (bacon, mushroom & Swiss), vegetables, smoked salmon & asparagus, Greek (spinach, artichokes, caramelized onions & feta)

- Fish mousseline with herb aioli

- Vegetables mousseline with herb aioli

Entrees & Sides:

- Shepperd's pie

- Chicken Cordon bleu

- Herb marinated & grilled lamb chops

- Au gratin potatoes

- Ratatouille

- Prosciutto wrapped asparagus & tarragon sauce

- broccoli and cauliflower au gratin topped with Swiss cheese

Desserts:

- Tart Tatin (upside down caramelized apple tart

- Chocolate mousse