Sunday April, 4th
Soup and salad
Topped with creme fraiche.
Spinach Pecan Blueberry Salad
Spinach topped with feta, candied pecans, blueberries and served with raspberry balsamic.
Leg of Lamb
Perfectly roaster lamb served with mint jelly, baby carrots and scalloped potatoes.
Fresh local snapper served with caramelized pineapple chutney served with asparagus and truffle mushroom risotto and baby carrots.
Easter Ham Dinner
Baked Ham topped with a whole grain honey mustard served with a sweet potato mash and fresh green beans.
Belgium Chocolate Mousse
Whipped cream and a raspberry coulis.