Published March 14, 2023
Easter Menu 2023

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DINNER PACKAGE FOR SIX
- Smoked Ham - 155
–Applewood-smoked ham with our pineapple bourbon sauce
–Broccolini
–Potatoes au gratin
–Hot cross buns
–Strawberry rhubarb pie
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ENTRÉES
serves 2-4 | serves 6-8
Applewood-Smoked Ham
With our pineapple bourbon sauce– 22/ one pound | 66/ three pounds
Honey Garlic Salmon
Baked with butter, honey, garlic, parsley, and lemon– 30/ two filets | 90/ six filets
MORNING BRUNCH
Hot Cross Buns
With currants and apricot, finished with a frosting cross– 12/ four-pack
Banana Bread
Cake-like, with pecans and a hint of vanilla– 19/ loaf
Sausage & Potato Frittata
With potatoes, sausage, Swiss and cheddar cheese, eggs, cream, scallions, and chives– small (serves 2-4) – 22 | large (serves 8-10) – 60
Vegetable Frittata
With potatoes, zucchini, mushrooms, Swiss and cheddar cheese, eggs, cream, scallions, and chives– small (serves 2-4) – 22 | large (serves 8-10) – 60
Quiche Lorraine
Eggs, bacon, and Gruyère in our flaky crust– 34/ serves 6-8
Morning Pastry Tray
An assortment of fresh baked treats—banana bread slices, mini muffins, and seasonal scones– small (serves 8-10) – 35 | large (serves 10-15) – 45
Fresh Fruit Tray
Sliced cantaloupe, honeydew, pineapple, grapes, blueberries, strawberries– small (serves 10-15) – 70 | large (serves 20-30) – 120
French Toast Casserole
English muffin bread, cream cheese, maple syrup, vanilla, blueberry, and cinnamon – small (serves 2-3) – 26 | large (serves 8-10) – 70
APPETIZERS
Deviled Eggs
A picnic classic with mayonnaise, capers, mustard, and a touch of Pickapeppa sauce– 36/ serves 3-4
Zucchini & Parmesan Stuffed Mushrooms
With zucchini, broccoli, carrots, cabbage, spices, Parmesan cheese, and ricotta– 24/ serves 3-4
Dungeness Crab Cakes
Dungeness crab and shrimp with seasoned bread crumbs and served with our chili-lime aioli– 38/ serves 3-4
Charcuterie & Cheese Tray
Cabernet salami, Molinari salami, Castelvetrano olives, Marcona almonds, sharp white aged Tillamook cheddar, Ossau-Iraty cheese, goat cheese & pistachio dip, and sautéed dates with sea salt; served with our French baguette and sesame rice crackers– small (serves 6-10) — 70 | large (serves 12-20) — 120
SIDES
serves 2-4 | serves 6-8 | serves 10-12
Potatoes Au Gratin
With crème fraîche and Gruyère– 26/ small | 40/ medium | 75/ large
Broccolini with Garlic & Fresno Pepper – 20/ small | 36/ medium | n/a
Spice-Roasted Cauliflower with Golden Raisins – 20/ small | 36/ medium | n/a
Seasonal House Salad
Arugula, radicchio, red leaf lettuce, fresh fennel, dried cranberries, seasoned pepitas, and our rosé dressing– 11/ each
BAKERY AND SWEET TREATS
Hot Cross Buns
With currants and apricot, finished with a frosting cross– 12/ four-pack
Banana Bread
Cake-like, with pecans and a hint of vanilla– 19/ loaf
Frosted Shortbread Cookies
Frosted chicks– 3.25/ each
Italian Cookie Tray
An assortment of traditional Italian cookies, including lemon, thumbprint, dolci di noci (walnut cookies), and ricciarelli (chewy almond cookies)– small (serves 10-15) — 60 | large (serves 20-30) — 110
Rosemary Pine Nut Tart
Pine nuts, walnuts, and honey baked inside a flaky crust finished with sea salt– 35
Strawberry Rhubarb Pie
A perfect mix of sweet strawberries and tart rhubarb baked inside our flaky pie crust– 30/ each
Raspberry Mousse
A light, fluffy, and slightly tart mousse made with raspberries and topped with lemon whipped cream– 5.5/ each
WINE
Gratien & Meyer, Cremant de Loire
Quince, lemon, and apricot fruit with a light brioche finish and fine bubbles in this sparkling white– 22
Elk Cove, Pinot Gris
Aromatic stone fruit flavors of nectarine and peach highlight this Oregon wine with good weight and acidity– 26
Ayres, Willamette Valley Pinot Noir
An Oregon pinot loaded with fresh red and blue fruit and a savory, umami backed core– 27
Pamplin JRG Red Blend
An Oregon blend with notes of raspberry, black cherry, melted butter, graphite and flower; polished and rich– 28
Seasonal Rosé
Please inquire about our current selection– 20
Order by 12pm Wednesday, 4/5. Pickup and delivery available Saturday, April 8th and Sunday, April 9th, 10am–6pm. Pickup from one of our locations below.
- Elephants Delicatessen
503.299.6304 | 115 NW 22nd Ave. Portland, OR 97210 - Elephants on Corbett
503.937.1099 | 5221 S Corbett Ave. Portland, OR 97239 - Elephants Central Kitchen
503.937.1099 | 1611 SE 7th Ave. Portland, OR 97214 - Elephants Lake Oswego
503.620.2444 | 3970 Mercantile Dr. Lake Oswego, OR 97035