Easter Menu 2024

Holiday Cheese Board

imported salami, prosciutto, baby brie, Wensleydale cranberry cheese & dill havarti, rosemary almonds, marinated olives, fresh strawberries, chocolate dipped apricots, grapes, house-made fig jam with artisanal crackers artfully arranged on a wooden board

serves 10


Individual Beef Wellington

6 oz of tender filet wrapped in all butter puff pastry, fork tender fillet, dijon mustard, prosciutto, mushroom duxelles

26.00 each

Glazed Ham, North Country

brown sugar spiral

17.00 / lb

3 Cheese Lasagna

fresh pasta sheets, ricotta, mozzarella, grated parmesan, classic tomato

serves 8-10

65.00 each


elbow pasta, sharp cheddar, gruyere, bechamel sauce

serves 8-10

55.00 each

(each side serves 6-8)

egg-based Italian dish similar to an omelette or crustless quiche. a perfect brunch dish for the holiday.


asparagus, haricot vert, chives, goat cheese, fresh herbs, baby spinach

23.00 each


North Country smoked ham, melted leeks, scallions, cheddar cheese

23.00 each

(each side serves 4-6)

Spring Asparagus with Gribiche sauce

Gribiche is a kind of like egg salad made into a sauce, French style, with hard boiled eggs, capers, parsley and thyme

30.00 each

Honey Roasted Carrots & Parsnips with Thyme

honey, thyme, extra virgin olive oil

30.00 each

Maple Roasted Brussels Sprouts

maple syrup, brown sugar, butter, apple cider vinegar

30.00 each

Yukon Gold Chive Mashed Potatoes with Roasted Garlic & Crispy Shallots

classic, creamy, flecked with sweet roasted garlic, topped with crispy shallots

30.00 each

Iggy’s Brioche Dinner Rolls

8.75 per half dozen

Chocolate Dipped Macaroon Tray

12 macaroons, soft and chewy on the inside, crisp and golden on the outside

26.00 each

Coconut Tea Cake

6″ cake made extra moist, with a cream cheese icing and flaked coconut

28.00 each

Spiked Sweet Tea

Clarified four roses bourbon, peach sweet tea, sliced lemon garnish

serves 4-6


Lavender French 75

Organic gin, lavender, lemon juice, lemon wheel garnish and on full size bottle of prosecco to top off the cocktail

serves 4-6


Place orders online @theplatekitchen.com by Sunday March 24th

Orders are available for pick up Saturday March 30th