The Old Warsaw
Easter, March 23rd, 2008

SOUP
Lobster Bisque or Corn and Shrimp Chowder or Brie Soup

SALAD or APPETIZER
Baby Spinach with Sweet Corn and Smoked Apple Bacon
Classic Ceasar with Croutons
Traditional Greek

Smoked Norwegian Salmon Served with Traditional Garnish

Roasted Baby Quail on a Bed of Sautéed Mushrooms

Fresh Mozzarella and Tomatoes with Cilantro

Sautéed Beef with Woodland Mushrooms

Jumbo Lump Pan-Seared Crab Cake

Escargot in Garlic Butter

Lobster Crepes

SORBET

MAIN COURSE
Pan-Seared Salmon or Snapper, Garnished with Sautéed Shrimp and Scallops, Mushrooms,
and Capers on a Bed of Saffron and Wild Rice
Pan-Seared Primes Steak Diane with Potatoes Au Gratin and French Green Beans
Roasted Colorado Lamb Chop with Sweet Potatoes and Mixed Vegetables
Grilled Prime New York Sirloin Maitre d'Butter Served with French Fries

Pan-Roasted Pork Tenderloin or Prime Rib Eye with Green Peppercorn
Sauce, Served with Garlic Whipped Potatoes and Mixed Vegetables

Grilled Prime Filet Stuffed with Jumbo Lump Crabmeat, Madeira, and
Béarnaise Sauce with Garlic Whipped Potatoes and Green Beans

Roasted Duckling with Fresh Pears and Black Currant Sauce

Lobster Thermidor with Garlic Whipped Potatoes

Breast of Natural Chicken in a Sauce of Woodland
Mushrooms, Served Over a Bed of Fettuccini

DESSERT
Chocolate, Raspberry, or Grand Marnier Soufflé
Bailey's Irish Cream Cheesecake
Hazelnut Dark Chocolate Cake
Crème Brule or Tiramisu
Key Lime Pie