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 Easter Menu 


Carrot Soup

Cream of Asparagus

Coconut Shrimp Purses with Sweet Chili Dipping Sauce

Deviled Eggs with Bacon & Chives

Spring Salad

Melon, Tomato, Prosciutto Salad

Artichoke Dip Bites

Caprese Stack
Strawberry Goat Cheese Bruschetta


Garlic and Pineapple Ham
Tangerine Spiced Ham
Chicken Piccata with Lemon Artichoke Pasta
Panko Crusted Beef Tenderloin with Hasselback Zucchini
Orange Roasted Cornish Hens
Pan Roasted Pork Chops with Lemon Caper Sauce
Carbonara Style Pasta with Peas & Shitake Bacon

Lambs Chops with Blackberry Sauce
Short Ribs with Caramelized Onion and Horseradish Potato Puree
Seared Scallops with Pistachio and Lemon Crumble

Side Dishes

Carrots with Pesto and Ricotta
Scalloped Potatoes
Roasted Garlic-Whipped Yukon Potatoes
Smoked Gouda Mac and Cheese
Wild Rice Blend Pilaf
Buttered Brussel Sprouts
Sweet Potato Soufflé
Braised Artichokes
Roasted Root Vegetables with Cauliflower
Whipped Parsnips
Lemon Asparagus

Roasted Carrot Tart

Ambrosia Salad


Carrot Cake
Key Lime Pie
Carrot Cake Cheesecake Bars
Southern Banana Pudding

Lemon Creme Brulee
Lemon Strawberry 

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