EASTER TAKE OUT 2020

EASTER TAKE-OUT 2020

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 & Poppyseed 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 | 9/18 Turkey Gravy | 6/12 Bearnaise | 9/18

DESSERTS Carrot Cake | 30/each Chocolate Toffee Cheesecake | 25/each Coconut Cream Pie | 18/each

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