Our Easter Dinner Menu consisted of Cream of Portabella Soup, House Tossed
Salad, Roasted Leg of Lamb w/ Rosemary jus, Maple Glazed Virginia Ham,
Steam Salmon with Mango Sauce, and Fingerling Potatoes' with Asparagus w/
Truffle Oil. For dessert we served Strawberry Cheeese Cake.
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