Easter Sunday Dinner Menu 2017

Starter Choices:

Asparagus Brie Soup

Easter Salad
Mixed lettuce tossed with raspberry vinaigrette dressing, strawberries, Mandarin oranges and honey roasted pecans.

Sautéed Salmon Cake
Served with house made lemon chutney.

Hot Bacon Spinach Salad
Fresh baby spinach with hard cooked egg, mushroom red onion & hot bacon dressing.

Choice of Entrée:

Maple Glazed Natural Smoked Ham
Applewood smoked and slow roasted.
Served with mashed Michigan russet potatoes and fresh green beans.

Grilled Chicken Breast
All-natural chicken with house dry rub seasoning, savory corn pudding
and fresh green beans.

Pistachio Dusted Alaskan Cod Fillet
Valencia orange butter sauce
rice and fresh green beans.

Grilled Vegetable Risotto
Classic risotto with char grilled veggies, artichoke hearts, tomato and Parmesan cheese. Served with sautéed green beans.

Grilled New Zealand Lamb Chops
Grilled with mild curry spice rub and served with Makhani Masala sauce, Jasmine rice medley and sautéed green beans.

Desserts:

Carrot Cake with Cream Cheese Frosting

Hot Fudge Brownie Sundae
With Plainwell ice cream & whipped cream.

Key Lime Pot du Crème
with whipped cream & toasted coconut.

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