April 2, 2004

Easter menu

OK, it's official...my Easter menu is complete:
AB: Poached Oysters with Beet Mignonnette
App: Caponata and Sardinian Flatbread
First: Spring Minestrone with pesto
Mains: Rosemary-skewered monkfish with prosciutto and bread;
Roasted fennel with cherry tomatoes, olives, garlic and olive oil;
Swiss chard with Cannelini Beans
Dessert: Roasted Pears in Chianti with Parmesano-Reggiano/or Chocolate and Whole Orange Pudding.

Posted by Mia at 8:34 PM to savory | Print this!
Tags:menu