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Sunday, April 8^th, 2007

dinner at 5pm

An English Easter Menu

Legendary cookbook writer Jane Grigson had a way with words. English food, she said, "descends … from a Jane Austen world." Our Easter menu makes that world modern with minty smashed peas, a spring tart, and potatoes kissed with citrus.

Appetizer

Asparagus Custard Tart

(Eifel-Pfeiffer Trittenheimer Apotheke Riesling Spatlese)

(Strawberry Lassi)

Salad

Bibb and Tarragon Salad

Entrée

Mustard Fennel Pork Loin with Cumberland Pan Sauce

Pork Cracklings

Roasted Potatoes with Lemon Salt

Smashed Peas with Mint Butter

(Chateau Peyre-Labade Haut Medoc)

Bread

Flaky Buttermilk Biscuits

Dessert

Pistachio Rhubarb Trifle

(Essensia California Orange Muscat)

(Coffee)