Easter dinner!

Eggs, sautéed mushrooms with green onions, and bacon.

BBQ beef, eggplant salad, and 2016 Toasted Head Chardonnay.

Apples and cheese. Rib and carrots with onion dip.

Tomato basil soup with Parmesan. Roll with butter. Taco salad. Cherry pie (filling).

Chicken mushroom sandwich with avocado in a lettuce wrap. Split an order of fried zucchini. Iced tea.

Berries and almonds.

Lamb gyro salad.

Garlic soy tofu, cucumber salad, and miso soup.

Pastrami and Greek lemon chicken soup. Iced tea

Lettuce wrap burger, sweet potato fries, iced tea.

Chicken kale “hash” and eggs

Salmon and salmon roe nigiri. Fever Minato roll. Iced green tea.

Chicken tacos, Chile relleno, guacamole, chips, salsa, iced tea.

Spinach scramble with leftover stuffed mushrooms.

Ribs, beans with cheese, cheese enchiladas with onions and cilantro. Iced tea.

Carrot cilantro pancakes with salt and pepper yogurt.

Weixelbaum gruner veltliner kamptal. “70s” appetizers. 2013 The Santa Ynez Valley Project viognier. Frisée salad with mushrooms and poached duck egg. Roasted duck with cherry rosemary sauce, Brussels sprouts with bacon and pomegranate. Sweet potatoes with tahini sauce. Patine. 2014 Summerland Santa Rita Hills pinot noir. Blueberries and strawberries with whipped cream and nuts.

Whole seed crackers with cheese

ABC omelet. Fruit cup. Iced tea.

Korean fried chicken. Cheese corn. Cabbage salad and pickled radish.

Calamari with plum sauce and brown rice. Cobb salad. Iced tea.

Scrambled eggs with artichoke heart, butter, garlic, and mozzarella. Strawberries.

Coleslaw. Pork and beef ribs. Some of the potatoes. Creamed corn.

Salad with braised pork, apples, bacon, Kidney beans, radishes, and celery.