April 19th – EASTER
April 19th – 6 p.m.
EASTER
Chef, Eddie LaMarre
Appetizer:
Crispy Fish Cakes
w/ remoulade sauce
Salad:
Mixed Fresh Greens Salad
w/ Roquefort, walnuts & house dressing
Entree: Choices
Pan Seared Sea Scallops
fresh scallops lightly seared in butter w/ lemon butter sauce
Or
Red Wine Marinated Beef Short Ribs
Vegetable:
Roasted vegetables & mashed potatoes
Dessert:
Lemon Tart
w/ raspberry coulis
Tea or Coffee
Price: $85 pp not including tax or tip – 20% gratuity on groups of 6 or more
