Orders need to be placed by 1:00pm on Thursday, April 9th. Pick up will take place on Sunday, April 12th from 11-3 at the Grille podium. To place your order, please call the front desk at 655-6171 and dial ext: 2193. This will transfer you directly to the Executive Chef's office where you can place your order for Easter Take-Out.

HORS D’OEUVRES Shrimp, Cocktail Sauce | 21/dozen Mini Crab Cakes, Remoulade Sauce | 18/dozen

Balsamic Fig, Goat Cheese & Bacon on Flatbread | 18/dozen Scallops Wrapped in Bacon, Honey Mustard | 18/dozen Roasted Eggplant and Tomato Crisp | 18/dozen Deviled Eggs | 12/dozen

SOUPS Pumpkin Mushroom | 22.5/quart Snapper | 22.5/quart Chicken Noodle | 22.5/quart

ACCOMPANIMENTS Mashed Potatoes | 3/person Celery & Herb Stuffing | 3/person Asparagus | 3/person Green Beans | 3/person Baby Brussels Sprouts, Bacon, Spiced Pecans | 3/person Mashed Sweet Potatoes | 3/person Cranberry Relish | 6/12 Cole Slaw | 5/10 Banquet Dinner Rolls | .75/each Tavern Dinner Rolls | 1/each

SALAD Spinach Salad with Egg, Mushroom, Onion, Swiss, Bacon & Poppy Seed Vinaigrette | 3.5/person

ENTREES Roasted Turkey Breast | 48/half Roasted Turkey Breast | 95/whole

Beef Tenderloin | 22/pound Honey Baked Ham | 11/pound Crab Cakes | 10/each Rack of Lamb, 8 Bone, 28oz to 32oz each | 26/pound

SAUCES – PINT/QUART Remoulade or Cocktail | 9/18 Madeira or Merlot | 15/30 Creamy Horseradish or Bearnaise | 9/18 Turkey Gravy | 6/12 DESSERTS Carrot Cake | 30/each Chocolate Toffee Cheesecake | 25/each Coconut Cream Pie | 18/each

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