Easter Menu 2016
Orders must be placed by Sunday, March 20 at 4pm
For the Morning:
Hot Cross Buns $18 per half dozen
Gibassier (anise and candied orange brioche) $18 per half dozen
Savories:
Dill Gruyere Gougeres with Salmon Mousse $21 per half dozen
Lamb Shepherd’s Pie Handpie each $5
Leek Potato Cheddar Handpie each $5
Ratatouille Quiche 9” round, $36
Smoked Chicken & Spring Onion Quiche 9” round, $36
Bread:
Baguette each $3.50
Pretzel Rolls $30 per dozen
Sweets:
Blackberry Tarragon Handpie each $5
Decorated Sable: bunny, chick, carrot each $3
Cupcakes: each $3
Vanilla Raspberry Rose
Chocolate Lavender
GF Carrot Cake Cream Cheese
Berry Vol au Vent each $4
Easter Party Cake: Vanilla Cake, Raspberry Jam, & Vanilla Buttercream decorated with Coconut
“Grass” and Caramel Eggs 6” round, $50
Cheesecake with Chocolate Chip Crust 8” round, $45
Olive Oil Cake 10”round, $60