EASTER LUNCH
Sunday, March 31st, 2013
11:00am - 2:00pm

Prixe Fixe Menu
$60. per person
beverages, tax and 20% service charge
credit card required to secure reservation

1st Course

Chèvre Chaud over Spinach Salad
^{sauté breadcrumb crusted goat cheese, toasted baguette, pine-nuts, dried figs & roasted shallot vinaigrette}

Seafood & Roasted Corn Chowder

Mediterranean Salad
^{vine ripe tomato, English cucumber, French feta cheese, Kalamata olives,
avocado, capers, red onion & oregano vinaigrette}

2nd Course

Slow Roasted Chaddick Farms Leg of Lamb
^{local coastal lamb raised by Chad Thielen, served with
saffron risotto, sauté spinach, tomato Provençale, natural jus}

Filet of Beef Tenderloin
^{pomme frites, haricot vert, zucchini & yellow squash, Bearnaise}

Chicken Breast Stuffed with Proscuitto di Parma, Fennel, Leek & Goat Cheese
^{lyonnaise potato, Dijon mustard cream sauce}

3rd Course

Dark Chocolate & Hazelnut Cake

Blood Orange Tart

Lemon Gelato with Toasted Swiss Meringue

Raspberry Crème Brulée

Childrens Prix Fixe Menu

Main Course

Pan Sauté Tender Jumbo Gulf Shrimp or Chicken
^{over penne pasta with French green beans, light cream sauce, Parmigiana Reggiano}

Dessert

Dark Chocolate & Hazelnut Cake

Blood Orange Tart

Lemon Gelato with Toasted Swiss Meringue

Raspberry Crème Brulée

$29. per child
^{beverages, tax and 20% service charge additional}