Easter Dinner Menu Additions
April 4, 2010

Starters

Colossal Crab Cocktail 15
With cucumber, lemon, crispy sesame wonton chips and horseradish cocktail sauce

Cream of Asparagus and Fine Herbs 8/12
With lobster and chives

Prosciutto san Danielle and Cantaloupe 10
With basil pesto, diced pineapple and candied pecans

Entrees

Savory Chicken and Mushroom Crepes 22
Filled with goat cheese, spinach, tender chicken breast, roasted mushrooms and finished with truffle cream

Roasted Leg of Lamb 27
With gratin of Yukon gold potatoes, caramelized cipollini onions, English peas and rosemary lamb jus

Union City Grille Steak and Crab Cake 30
5 oz. filet mignon and jumbo lump crab cake with horseradish-caper cream, savory mashed potato, and spring vegetables