2018 Easter Dinner To Go By Chef Ken

Cabbage, Fennel, Apple Slaw
Five Peppercorn and Coriander Seed Seared Ribeye
with Cremini Mushroom and Whiskey Reduction
Double Butter and Roasted Garlic Mashed
Yukon Gold Potatoes
Roasted Brussel Sprouts with Lemon Butter,
Roasted Walnuts and Sweet Onions

$33 Per Person plus tax

Vegetarian Option: Maple Butter Baked Acorn Squash

$24 Per Person plus tax

Pick up on Saturday, March 31 between 2 and 5.
Please order by Thursday, March 29.

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