Easter Menu
Appetizer
- Fried Zucchini Blossom jumbo lump crab, chive émulsion, tomato compote
- † Burrata Cheese arugula, Sicilian tomato pesto, olive oil
- † Watercress Soup poached quail egg, Yukon gold potato nest
- † Beet Carpaccio Piave cheese, arugula, toasted pignoli, pecan vinaigrette
- † Green Asparagus Salad smoked & poached egg, white balsamic vinaigrette, frisée salad
Main Courses
- † Asparagus Raviolini green asparagus tips, lemon thyme, tarragon
- Grilled Rockfish smoked cipollini onions, fricassée of spring peas, thyme jus
- Beef Rib Eye spring onion, roasted heirloom potatoes, fricassée of mushrooms, asparagus, Béarnaise
- Rabbit "Porchetta Style" fennel raviolini, baby artichoke, saffron broth
- *Rack of Lamb olive crust, roasted peppers, fried polenta, natural jus (supp $15)
Desserts
- 2941 Easter Basket chocolate cake, pistachio mousse, strawberry sherbet
- Dulcey Panna Cotta Valrhona blonde chocolate, exotic fruit compote, banana brûlée
- Carrot Cake Entremet pecan parfait, orange marmalade, caramel glaze, tangerine sorbet
- Key Lime Pie toasted meringue, chewy coconut, graham sablé
† - Vegetarian Selection
Three-Course Prix Fixe - Sixty-Five Dollars
Three-Course Vegetarian Prix Fixe - Forty-Eight Dollars
Executive Chef: Bertrand Chemel | Chef de Cuisine: Kyoo Eom | Pastry Chef: Caitlin Dysart
* May contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Menu ingredients are subject to change based on market availability.
A refundable deposit of $25 per person is required for all holiday reservations. The deposit amount is refundable if the reservation is cancelled at least 72 hours before the reservation date. A gratuity of 20% will be added to all bills.