Easter Menu

Easter Menu
Sunday, March 23, 2008

* Olive/Onion Sourdough Breadsticks
* Grilled Red Peppers
* Tapenade
* Goat cheese, herb and truffle oil spread

Entrées
* Spring pea soup with crumbled bacon
*Arugula Salad with proscuitto, figs, walnuts and parmesan

Plat de résistance
* Roasted leg of lamb in a mustard crust
* Gratin Dauphinois
* Asparagus in a light mousseline sauce
* Butter-dipped rolls

Déssert
* Lemon and chocolate cream tartlettes
* Ligurian cake with strawberries