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Easter Menu
Starters
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
Mains
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
Desserts
Carrot Cake
Key Lime Pie
Carrot Cake Cheesecake Bars
Southern Banana Pudding
Lemon Creme Brulee
Lemon Strawberry Tiramisu