Oceanfront Easter Dinner, April 4, Roast Leg of Lamb Chausseur, Honey Mustard Glazed Ham with Fruit Sauce, Roast Sirloin au Jus, Spinach and Fontina Roulade of Chicken with Lemon Thyme Jus, Asian Marinated Salmon with Oriental Vegetables, Seafood Marinara, Maine Clam Chowder, Puree of Spring Pea Soup with Chorizo, Shrimp Cocktail, Fresh Fruit Salad, Fresh Spring Vegetable Medley, Tossed Garden Salad, Caesar Salad, Wild Rice Pilaf, Chive Mashed Potatoes, Assorted Pickles and Sweet Breads

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