Easter Menu

Sunday, April 5, 2026 2pm to 7pm

First Course

Spring Tonic Salad with Buttermilk and Juniper Vinaigrette

Second Course

Artichoke and Ricotta Rotolo with Arugula and Lemon Pesto

Third Course

Black Sea Bass with Spring Vegetable Ragout

OR

Grilled Lamb Porterhouse with Carrots Three Ways

Dessert

Blackberry Almond Upside down Cake with Whipped Cream

$125