Ingredients:
Hamanasi Easter Menu
April 24th, 2011
Bread:
Belizean hot cross bun
Soup:
Spicy curry noodle soup with chicken and sweet potato
Salad Special:
Sliced pear wrap shrimp salad with fresh mint
Entrées:
Risotto folded with button mushrooms, heavy cream, shaved parmesan and topped with julienne orange glazed shoestring carrots
Rainforest honey baked ham with roasted garlic-butter chicken quarters served with sautéed assorted vegetables, candied yams, creamy whipped mashed potato and gravy
Baked banana leaf wrapped yellow tail snapper fillet rubbed with extra virgin olive oil, fresh cilantro, onions, and lime juice paired with pineapple-tomato tartare and petite sage dressing tart
Dessert Special:
Mango crème brulee