Easter Sunday at
2941 Restaurant
(March 23, 2008 / 11:00am - 8:30pm)

Three Course Prix Fixe Menu  
(tasting menu $85)

(Please note the Children's Tasting Menu below)

MAINE PEEKYTOE CRAB SALAD
white asparagus, tarragon, herb salad 

PEA SOUP “SAINT GERMAIN”
English peas, bacon, mint cream 

YELLOW FIN TUNA CEASER
haricots vert, red peppers, lemon 

BACON WRAPPED ASPARAGUS
slowly poached eggs, arugula, parmesan cheese 

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VEAL RAVIOLINI
braised morels, peas, parmesan cheese

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OLIVE CRUSTED HALIBUT
spring garlic coulis, green asparagus, baby basil

SEA SCALLOPS AMANDINE
cauliflower puree, apple-celery salad, peppered-almond sauce

RABBIT THREE WAYS
fricassee of peas, lemon raviolini, morels 

ROASTED LAMB LOIN
tomato panisse, fennel purée, antiboise sauce 

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DESSERT & MIGNARDISES

Children's Tasting Menu
(tasting menu $25)

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JUMBO LUMP CRAB CAKE
tomato compote, basil, 

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HAND MADE PENNE PASTA
wild mushrooms, parmesan cheese, chives

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ROASTED CHICKEN BREAST

or

PAN SEARED STEAK
served with home fries or fricassee of vegetables

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CHOCOLATE NUT SUNDAE

or

FRESH FRUIT PLATE 

Six Course Easter Tasting Menu
(tasting menu $125 / wine pairings $65)

DUNGENESS CRAB SALAD
mango, avocado, mint

Sancerre  - Domaine Alphonse Mellot, Loire Valley, France,  2006 

*** 

HAND MADE PENNE PASTA
braised morels, peas, parmesan cheese

Fiano di Avellino - Terradora di Paolo, Campania, Italy 2006 

*** 

GRILLED HAWAIIAN WALU
little neck clams, zucchini, saffron-chorizo emulsion

Chablis – De Moor, Bel Air, Burgundy, France 2005 

*** 

SQUAB SALAD

roasted wild mushroom, poached quail egg, watercress

Barbera d’Alba – Clerico, Trevigne, Piemont, Italy 2003

 *** 

PARSLEY CRUSTED LAMB CHOPS
fingerling potatoes, eggplant, Rosemary jus

Bordeaux Blend – Château Brane-Cantenac, Margaux, France 2003 

*** 

CHOCOLATE  TASTING
milk chocolate chestnut bomb, dark chocolate tartelette,

white chocolate champagne raspberry

Madeira - Rare Wine Co. Historic Series, New York Malmsey, Madeira, Portugal

Chef Bertrand Chemel

for our tasting menu, we request the
participation of the entire table

A gratuity of 19% will be added for parties of six or more.