E A S T E R  m e n u

T O S T A R T
□ home-smoked salmon with lemon crème fraiche 24/lb
□ roasted spring onion + potato croquette, creamed deviled egg 36/dz
□ cured pork belly meatballs, house made rhubarb jam, crunchy smoked almond 48/dz DF
□ jumbo shrimp with horseradish cocktail sauce 48/dz GF/DF
□ rosemary shiitake mushroom baked brie 26 ea
□ artisanal cheeses, fresh + dried fruits, almond fig cake, baguette, crackers + jam 5.50 pp/12 pp minimum

B R U N C H
QUICHE (serves 8-10) 37.50 ea
□ ham + jarlsberg □ broccoli □ tomato basil □ spinach ricotta □ lorraine □ t omato artichoke

ENTREES
□ baked oatmeal, blueberry, banana, coconut milk + maple syrup GF/DF/V 5.50 pp (can be prepared in own baker)
□ french toast bread pudding, blueberry + lemon served with maple syrup 5.50 pp (can be prepared in own baker)

SIDES
□ orange cardamom cinnamon rolls with cream cheese frosting (serves 8) 28 ea
□ orange cardamom coffee cake with cream cheese frosting (serves 8) 32 ea GF
□ maple breakfast sausages 3.50 pp GF/DF
□ fresh fruit + berry salad 5.50 pp GF/DF/V

S I D E S + S A L A D S
□ new potato, baby leek + gruyere gratin 5.50 pp V (can be prepared in own baker)
□ macaroni + cheese with herbed bread crumbs 5.50 pp V (can be prepared in own baker)
□ grilled asparagus, caper + crispy garlic vinaigrette, Rustic Road Farms bacon + grated pecorino romano 5.50 pp GF
□ rainbow carrots with local honey + thyme 5.50 pp GF/DF/V
□ grilled assorted seasonal vegetables + artichoke aioli 5.50 pp GF/DF/V
□ broccoli slaw with dried cranberries + toasted almonds 4.50 pp GF/V

G R E E N S A L A D S
□ baby spinach, farm eggs, smoked bacon, tomato, mushroom + poppy dressing 5.50 pp GF/DF/V
□ vegan raw kale, shredded cabbage, cashews, cranberries, hemp seeds + dijon vinaigrette 5.50 pp GF/DF/V
□ field greens, seasonal berries, goat cheese, sugared pecans + poppy dressing 5.50 pp GF/V

S O U P
□ silky kennebec potato cream, caramelized onion, brie + rosemary 13/qt GF/V
□ sweet roasted carrot, coconut butter, toasted coriander, honey + lime 13/qt GF/DF/V

E N T R E E S
□ roasted chicken breast, white wine + dijon, caramelized onions 8.50 pp GF
□ whole roasted beef tenderloin served with horseradish cream 26 pp GF
□ lamb meatloaf, spring peas, sun-dried tomato jam + fine herbs 12.50 pp DF

S W E E T S
□ springtime fairytales (classic almond, coconut or citrus) 1.75 ea (GF available)
□ coconut macaroon “nests” with egg candies 2.25 ea GF (makes a great place setting!)
□ brownies 3 ea (GF available)
□ krispie swirl log (8-10 pcs) 24 ea
□ pink glazed raspberry studded angel food cake (serves 10-12) 28 ea
□ lamb pound cake with apricot preserves, vanilla buttercream + fresh coconut (serves 6-8) 28 ea (makes a perfect centerpiece!)

PIES
□ coconut cream or chocolate cream made in shortbread crusts (serves 8) 28 ea
□ key lime pie in graham cracker crust (serves 8) 28 ea
□ butterscotch pie with gingersnap coconut crust (serves 8) 30 ea GF

OLD FASHIONED LAYER CAKES (serves 12)
□ carrot with maple cream cheese frosting 50 ea
□ hummingbird cake with cream cheese frosting 50 ea
□ coconut cake with cream cheese frosting 50 ea

V=vegetarian
DF= made without dairy
GF = made without gluten

PLEASE PLACE ORDERS FOR EASTER BY SATURDAY APRIL 8TH, 5:00 PM
FOR PICK-UP BETWEEN 12:00 – 4:00 PM SATURDAY, APRIL 15TH

H A P P Y E A S T E R !

321 FRANKLIN STREET GENEVA, IL 60134 I (630) 845-3287
WWW.MOVEABLEFEASTGENEVA.COM