Easter Sunday Dinner
March 23, 2007
Appetizers
French Onion Soup Gratinée
with sharp Provolone cheese and garlic crouton
Spring Vegetable Strudel
with Gruyere cheese, roasted red pepper coulis, and chive velouté
New England Clam Chowder
Maryland Style Crispy Fried Crabcakes
fresh lemon and Dijon aioli
Salad
Stonecroft Caesar Salad
with housemade croutons and shaved Parmesan cheese
Mixed Baby Spring Greens Salad
fresh raspberries, gorgonzola, toasted almonds, and balsamic vinaigrette
Entrees
A Medley of Shrimp, Local Scallops and Native Lobster
in a sherry velouté served in a puff pastry shell, with steamed broccoli florets
and roasted new potatoes
Grilled Filet Mignon
with Portabella demi-glace, thyme-grilled asparagus,
and bacon-cheddar potato casserole
Roast Rack of New Zealand Lamb
with walnut-spearmint pesto and port demi-glace, roasted new potatoes,
and thyme-grilled asparagus
Crispy Statler Chicken Breast
stuffed with herbed cornbread dressing, served with sage pan gravy,
creamy mushroom risotto and grilled fresh asparagus
Fresh Atlantic Salmon Filet
roasted on a cedar plank with lemon, shallots, roasted tomatoes and fresh herbs,
served with dauphinois potatoes and roasted asparagus
Desserts
Traditional Strawberry Shortcake
housemade biscuit, fresh strawberries, vanilla bean ice cream, fresh whipped cream
Chocolate Flourless Torte
with raspberry coulis and crème chantilly
Housemade Lemon Cheesecake
$55 per person plus tax and gratuity, $20 children 10 and under
Visa and Mastercard accepted