EASTER 2016

Easter 2017 Menu
HOT HORS D’OEUVRES - 2 doz minimum per item 
Maple Glazed Bacon Wrapped Grissini  
Wild Mushroom Turnovers 
Parmesan Cheese Diamonds 
COLD HORS D’OEUVRES - 2 doz minimum per item
Apricots with Sage Bleu and Mint
Cherry Tomatoes with a BLT filling
Smoked Salmon Spiral Crepes
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SOUPS AND SAUCES
​Asparagus Leek Soup
Tomato Orzo Soup
Horseradish Sauce
Raisin Sauce
BREAD - serves 10-15
Traditional Buttery 10” Monkey Bread 
​Cinnamon Raisin 10” Monkey Bread

​​ENTREES ​ 
Herb Grilled whole Filet (serves 10-15)
Madeira Glazed ½ Ham (serves 10-15)
Dijon Herb Crusted Roasted Salmon Filets 10- 6oz. pcs..
Lemon Caper Chicken with Spinach Rice (serves 8-12)
Lamb with Root Vegetables Stew (serves 8-12)
Vegetable and Cheese Frittata (serves 8-12)
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ACCOMPANIMENTS - 1 size serves 8-12​ 
12 Petite Twice Baked Cheddar and Scallion Potatoes
Whipped Sweet Potatoes with a Brandy Maple Drizzle
Bev’s Sister Mary’s Zesty Horseradish Carrots
Spring Lemon Orzo with Asparagus, Peas & Fresh Mint (serves 10-15)
Spinach Salad, Onion, Strawberry, Glazed Nuts, Poppy Seed Dressing (serves 10-15) 
DELICIOUS DESSERTS - Serves 8-12
Magnolia’s Bakery Banana Pudding
Fresh Berry Bread Pudding
Pricing and Order Form for Easter
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