E A S T E R    S U P P E R

Sunday, April 21, 2019

Seatings from 11:30 a.m. – 5:00 p.m.

Three-Course Prix-Fixe Menu

Adults $49.95   ♦   Kids $19.95

(Welcome basket of muffins biscuits and rolls for all)





Lemon chicken noodle soup, peas, baby carrots

Slovak beet and buttermilk soup, chopped egg, dill

Simple spring greens, champagne vinaigrette

Asparagus, Chioggia beets, mint, pistachio, Easter radish, feta, and cabernet vinaigrette

Pierogies, local farmers cheese and spinach, caramelized sweet onions, organic chive sour cream

Red beet deviled eggs, pea tendrils


Greek-style roast leg of lamb in oregano and garlic

Maple and cider mustard glazed ham

Prime rib smoked with pink peppercorn and rosemary, horseradish cream

*All of the above served with spring vegetables and fingerling potatoes


Day boat scallops, sweet pea risotto, oil-cured tomatoes

Rabbit pot pie, garlic mashed

Carrot Spatzle, Spring mushrooms, asparagus, smoked gouda


Easter Chocolate Trio – chocolate mousse, mini chocolate peanut butter cake, chocolate bunny

Maple walnut carrot cake

Strawberry rhubarb pie

Crème brûlée