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