Sunday, April 20th, 2025
​11 am - 8 pm
2941 Easter Day Menu 
Three-Course Prix Fixe | One Hundred Ten Dollars
Available for Dine-in & Carryout
​
Appetizers
Caesar Salad
marinated anchovies, Parmesan, Caesar dressing, croutons
Jumbo Lump Crab Salad
Maine lobster, lemon verbena aioli, pomelo foam, basil blossoms
Ravioli al Uovo
duck egg, truffle – ricotta, black lentil purée, Oregon morels, wild ramps
 Yellowfin Tuna Tataki
Hawaiian hearts of palm, English peas, ginger vinaigrette
Hudson Valley Foie Gras Terrine
roasted apricot, Sauternes gelée, Marcona almond gremolata, rustic bread

Entrées
King Oyster Mushroom “Wellington”
Swiss chard, black truffle – mushroom duxelles, puff pastry, Cabernet jus
Grilled Braveheart Rib Eye
crispy potatoes, truffle aioli, romano beans, wild ramps, Cabernet jus
 East Coast Halibut
braised portobello, jumbo asparagus, mushroom béarnaise, crispy shallot
Australian Lamb Duo
grilled chops, lamb belly “lardons”, basil pomme purée, fricassée of peas, Spring garlic jus
 Earth & Ocean
butter poached lobster, roasted chicken breast, fingerling potato, spinach, lobster sauce

Desserts
Golden Egg
chocolate biscuit, hazelnut praline, nougat gelato
Carrot Cake “Rocher”
cream cheese mousse, pecan feuilletine, orange “yolk”, carrot cake gelato
Lemon Berry Cheesecake
lemon cheesecake, olive oil sponge, blueberry swirl gelato



Executive Chef, Bertrand Chemel