Easter Sunday

April 4, 2010

  Menu

CHOICE OF SOUP or APPETIZER

Cream of Asparagus Soup with Crab and Leeks

Spanikopita - Greek Spinach Pie with Feta

SALAD

Mesclun Salad with Strawberries, Toasted Almonds, Goat Cheese and White Balsamic Vinaigrette

CHOICE OF ENTRÉE

Greek Style Boneless Leg of Lamb with Lemon, Garlic and Fresh Herbs

OR

Traditional Chateaubriand (filet mignon) with Merlot Sauce

OR

Old Fashion Glazed Virginia Ham with Pineapple Delight

Traditional Greek Easter Bread

Served with choice of  2 Side Dishes

Creamy Mashed Potatoes

Roasted New Potatoes with Chive Butter

Wild Mushroom Risotto with Shaved Reggiano

Broccolini with Lemon Butter Sauce

Greenbeans and Baby Carrots with Balsamic Pearl Onions

Stuffed Zucchini Boats with Tomatoes, Mushrooms and Parmesan

Spring Vegetable Medley with Fresh Herbs

CHOICE OF (1) DESSERT

“Lamb” Cake (yellow cake with lemon mousse filling, white Buttercream icing and coconut)

“Easter Egg” Cake (chocolate cake with choc mousse filling and chocolate Ganache icing)

Lemon Coconut Cake,    Strawberry Cheesecake,    Pear Frangipane Tart,

Key Lime Pie,     Carrot Cake,   California Fresh Fruit Tart

$32.95 per person

(for orders less than 10,  add 2.00 per person)

Please confirm orders by Wednesday, March 31st to ensure availability.  Orders must be picked up by 5 PM on Sat, April 4th since Monterey Gourmet is closed Easter Sunday. 

  Servers and rentals are available upon request

Hors d'oeuvres                                                Cocktail Party Menus

Catering Stations                                                         Dinner Menus

Desserts                                                                           Picnic & BBQ

Tailgate                                                                                    Breakfast

Brunch                                                                                   Luncheon

English Tea                                                              Daily Deli Specials

Easter 2009