

EASTER TO GO 2021
Four Course Dinner for Two
Pick up is Noon-4:30 on Sunday April 4th
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Ct Sourdough Rosemary Pumpernickel, Served with Maple & Horseradish Butter
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Smoked Tonnato Spread with Capers &
Garlic served Seeded Crackers & Crudite Vegetables
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Appetizer
Sunchoke Bisque, Black Truffle Breakings, Creme Fraiche
Entree
Zero Profit Coffee Rubbed Lamb Rack for 2, Toasted Freekeh Salad,
English Peas, Spring Garlic, Mint, Chermoula
Or
Hake Meuniere, Roasted Fingerlings, Capers, Charred Cauliflower,
Olives, Brown Butter & Lemon Breadcrumbs
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Dessert
Coconut Cake, Cream Cheese Frosting, Toasted Coconut
Extras
Roasted Asparagus, Sauce Gribiche,
Meyer Lemon, Toasted Breadcrumbs
Vermont Cheddar Potatoes Grand-Mere
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Char-Roasted Parsnips & Carrots, Whipped Ricotta,
Fermented Garlic-Honey, Crushed Pistachios