Warm Spinach and Artichoke Dip
Kona Rib Eye Steaks
Green Onion Mashed Potatoes
Baby Asparagus with Warm Shallot Vinaigrette
Arugula Salad with Creamy Honey-Dijon Dressing,
Chopped Egg and Parmesan
Crème Brulee with Butter Crisp Wafers
Sunday- Easter Dinner/ Masters Celebration
Crab Salad with Mint and Chile Crostini
Roasted Rack of Lamb with a Cabernet Shallot Demi
Daulphinoise Potatoes
Oven Roasted Brussel Sprouts with Bacon and Shallots
Warm Apple Crisp with Cinnamon Ice Cream
Monday-
Roasted Vegetable Lasagna
Baby Greens Salad, Shallot vinaigrette
Tuesday-
White Bean and Turkey Cassoulet
Baby Green Beans with Roasted Garlic
Wednesday-
Chopped Salad with Ribeye Steak, Gorgonzola Vinaigrette
Thursday-
"Clean out the Frig Night"
Friday-
Dinner out
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