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easter menueaster menuTim mer’s Resor t To Go Menu | Chef Audra Gr ueneberg
A l l Orders Due by Tuesday, Apr i l 7t h | Order On l i ne t im mersresor t .com or ca l l 262-338-7710
Pick Up Sat urday, Apr i l 11t h or Sunday, Apr i l 12t h 11a m-1pm
FAMILY MEAL$95 | Serves 3-4
SALADchoose one
Strawberry Salad with Poppy Seed Dressingor
Creamy Grape Salad
ENTREES2 lbs. Roasted Prime Rib of Beef with Au jus
2 lbs. Honey Baked Ham with Orange Sauce and Tangerines
SIDES2 lbs. Cheddar Potato Casserole
1 lb. Sautéed Green Beans and Carrots12 Hankerson’s Fresh Baked Rolls
DESSERTSCarrot Cake (4 slices)
orHankerson’s Easter Designed Cookies (4)
*Meals wi l l be prov ided with heat ing ins truc t ions and in oven-ready conta iners .
Proud to partner with Hankerson’s Country Oven Bakery of West Bend
*Meals wi l l be prov ided with heat ing ins truc t ions and in oven-ready conta iners .
À LA CARTE
PEEL & EAT SHRIMP WITH COCKTAIL SAUCE$20 per lb.
SMOKED SALMON SPREAD WITH CRACKERS $10 per 8 oz. container
STRAWBERRY SALAD OR CREAMY GRAPE SALAD $15 per container
PRIME RIB WITH AU JUS$24 per lb.
HAM $10 per lb.
CHEDDAR POTATO CASSEROLE $5 per lb.
CARROT VICHY $5 per lb.
HANKERSON’S ROLLS $5 per dozen
CARROT CAKE $5 per slice
HANKERSON’S EASTER COOKIES $2 each
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