Friday, March 6, 2009

Easter Menu

Our Easter Menu has now been published.

Lemon: 9” Sweet & tangy lemon curd custard with whipped cream and candied lemon peel. Serves 10. $25.00
Seasonal Fruit: Artfully arranged fresh fruit atop Tahitian Vanilla Bean Crème Patisserie. Serves 8-10 $25.00

Easter Cupcakes:
12 Assorted vanilla and chocolate cupcakes with Italian buttercream and fanciful easter décor. $18.00
Mini Pastries: Pistachio Cannoli, Chocolate Dipped Strawberries, Chocolate Petit Fours, Lemon Tarts $25.00

Tiramisu Chiffon Roll: Vanilla Chiffon Cake filled with Mascarpone mousse, dusted with cocoa. Serves 8-10. $24.00
Strawberry Charlotte: A ring of ladyfingers layered with Bavarian mousse and fresh strawberries. 7” Cake. Serves 8-10 $28.00
Chocolate Mousse Pie: Dark chocolate mousse in a ganache glazed chocolate crust, with whipped cream and chocolate shavings. Serves 8. $18.00
Carrot Cake: 7” round double layer torte with fresh carrots, pineapple, coconut & toasted pecans with cream cheese icing. Serves 10-12. $28.00

9” Quiche: Bacon Parmesan $14 Asparagus $14

Rustic Ciabatta Rolls (1 dozen mini) $4.00
Buttermilk Rolls (1 dozen mini) $4.00

Breakfast & Tea Cakes:
Glazed Double Lemon Tea Cake $8.00
Pull Apart Sticky Buns. Serves 6 $15.00

Great Gifts: (ready to give, with gift tag)

Personalized Easter Egg Sugar Cookie: 4” sugar cookie, white, yellow, and pale pink icing with polka dots and stripes, up to 8 characters, cello bag with wraphia ribbon tie, must be ordered by March 18, 2008 $3.50 each

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