Easter Menu

EASTER MENU
 
Buratta & Arugula salad
with Roma tomatoes, olives and fresh basil
 
Wild Mushroom Ravioli
finished in a Rose sauce
 
Choice of
 
Rack of Lamb
with Dijon and roasted bread crumbs finished in a Rosemary jus
 
Grilled Salmon & Tiger Shrimps
finished with fresh herbs capers and white wine garlic sauce 
 
Ricotta & Spinach Stuffed Chicken Supreme
finished in a sweet red pepper sauce
 
All above served with pan fried vegetables & Scalloped potatoes
 
Dessert
Tiramisu