For your convenience, we will have many varieties of Fish available on Good Friday.

Breakfast Platters:

To include: Hot Crossed Buns,
Assorted Mini Muffins and Mini Scones
Small (4-6 guests), Medium (8-10 guests), Large (12-15 guests)

Easter Sunday Dinner Menu:

Starters:
Chicken Soup
Wild Mushroom Soup
Spring Crudite with Creamy Dip
Small (4-6 guests), Medium (8-10 guests), Large (12-15 guests)

Entrees:
Boneless Leg of Lamb stuffed with Spinach and Pine Nuts
Glazed Sliced Ham
Whole Spiral Ham

Herb Roasted Turkey:
Small (10-12 lbs.), Medium (18-22 lbs.), Large (30-32 lbs.)
Stuffed Chicken Breast (Stuffed with Spinach and Mushrooms)
Whole Roasted Chickens (Choice of Garlic & Herb, or Barbecue)
Vegetable Lasagna (Half Hotel Pan, Full Hotel Pan)
Beef and Sausage Lasagna (Half Hotel Pan, Full Hotel Pan)
Eggplant Parmigiana (Half Hotel Pan, Full Hotel Pan)
Herb Stuffing
Asparagus Smashed Potatoes
Roasted New Potatoes
Sweet Brown Rice
Rosemary Infused Risotto
Sweet Potatoes and Carrots
String Beans with Toasted Almonds Gravy
Baby Greens Salad
Caesar Salad with Jumbo Croutons

Desserts:
Assorted Easter Sugar Cookies
Apple Pie (Crumb or Traditional)
Pecan Pie
Bunny Shaped Yellow Cake
Assorted Cakes (small or large)
Dessert Bar and Cookie Basket (small, medium or large)
6″ Death by Chocolate Cake

All orders and changes must be placed by Monday, April 6th, 2009.
Pick up all orders on Saturday, April 11th, 2009.
Please stop in any store or call (203) 972-4497 to place your order.