YELLOW HOUSE HOTEL

EASTER 2019

APPETIZERS

FRENCH ONION SOUP au gratin 5.00
CREAM OF CRAB 5.00
BAKED BRIE with candied walnuts & almonds over a dried fig chutney 9.00
COCONUT SHRIMP with an orange horseradish marmalade10.00
SMOKED SALMON CREPES petite crepes with smoked salmon, caviar &
creme fraiche
10.00
 

ENTRÉES

GLAZED HAM - baked sliced ham with dried cherry, golden raisin & pineapple glaze
19.00
LEG OF LAMB - roasted leg of lamb with rosemary & garlic, served au jus with fresh mint & honey
22.00

YHH CRAB CAKES - two broiled jumbo lump crab cakes served over a whole grain mustard sauce
27.00

EUROPEAN CHICKEN - jerk marinated, pan seared European chicken breast with
a mango-papaya relish served over Jasmine rice
24.00
SEAFOOD SIZZLER - shrimp, scallops & a jumbo lump crab cake, broiled in a lemon white wine butter
27.00

FILET MIGNON - charbroiled filet topped with Gorgonzola butter & frizzled onions, served over a Port wine demi glace
30.00

SEA BASS - pan seared fillet topped with gremolata served over Mediterranean style quinoa25.00
VEGETABLE RAVIOLI - with sauteed basil tomato concasse & balsamic reduction
15.00


20% gratuity included on parties of six (6) or more