Sunday, April 5th, 2026
​11 am - 8 pm
2941 Easter Day Menu 
Three-Course Prix Fixe | One Hundred Five Dollars
Celebrate Easter with a three-course prix fixe menu curated by Chef Bertrand Chemel, featuring seasonal spring ingredients and refined holiday classics.

First Course
Caesar Salad
Marinated anchovies, aged Parmesan, traditional Caesar dressing, garlic croutons
Seafood Lumache Pasta
North Carolina shrimp, Manila clams, calamari, basil blossoms
Jumbo White Asparagus Duo
White asparagus tartare & velouté, poached heirloom egg, crostini, black truffle
Faroe Island Salmon Tartare
Yuzu nage, avocado, wasabi-cucumber, honshimeji tempura
Hudson Valley Foie Gras
Hazelnut praline brioche, Morello cherry marmalade, baby oak lettuce

Entrées
Mushroom Risotto
Himalayan morels, English peas, Moliterno al Tartufo, pea shoots
Grilled Braveheart Ribeye
Rustic potatoes, lemon thyme, romano beans, Rossini jus
Chilean Sea Bass
Pea leaves, zucchini, shaved fennel salad, San Marzano beurre blanc
Australian Lamb Duo
Grilled loin, braised shank “Bourguignon,” cipollini onions, cremini mushrooms, fingerling potatoes en persillade
Earth & Ocean
Butter-poached lobster, roasted chicken breast, fingerling potatoes, spinach, lobster sauce

Desserts
Pistachio Lemon Egg
Pistachio praline croustillant, pistachio crémeux, lemon gelato
Chocolate Nest
Milk chocolate crémeux, yogurt mousse, Dulcey gelato
Mango & Coconut
Mango curd, coconut sponge, coconut gelato


Executive Chef, Bertrand Chemel