The resurrection gives my life meaning and direction and the opportunity to start over no matter what my circumstances. ~Robert Flatt
EASTER: THE GODDESS OF SPRING
Have you ever wondered why Easter Sunday can fall anywhere between March 22 and April 25? And why do Eastern Orthodox churches celebrate Easter on a different day than Western churches? These are all good questions with answers that require a bit of explanation. In fact, there are as many misunderstandings about the calculation of Easter dates, as there are reasons for the confusion. What follows is an attempt to clear up at least some of the confusion. At the heart of the matter lies a very simple explanation. The early church fathers wished to keep the observance of Easter in correlation to the Jewish Passover. Because the death, burial, and resurrection of Jesus Christ happened after the Passover, they wanted Easter to always be celebrated subsequent to the Passover. And, since the Jewish holiday calendar is based on solar and lunar cycles, each feast day is movable, with dates shifting from year to year. Now, from here the explanation grows more complicated. Today in Western Christianity, Easter is always celebrated on the Sunday immediately following the Paschal Full Moon date of the year. I had previously, and somewhat erroneously stated that “Easter is always celebrated on the Sunday immediately following the first full moon after the vernal (spring) equinox.” This statement was true prior to 325 A.D., however, over the course of history (beginning in 325 A.D. with the Council of Nicea) the Western Church decided to established a more standardized system for determining the date of Easter. In actuality, the date of the Paschal Full Moon is determined from historical tables and has no correspondence to lunar events. As astronomers were able to approximate the dates of all the full moons in future years, the Western Christian Church used these calculations to establish a table of Ecclesiastical Full Moon dates. These dates would determine the Holy Days on the Ecclesiastical calendar.
Cream of Roasted Tomato Soup, Long Clawson English Stilton
Puréed seasonal roasted tomato soup, topped with English Stilton and micro greens.
Soup a L’Oignon Gratinée
French onion soup, toasted crouton and Gruyère cheese.
Rich lobster bisque flavored with brandy and tarragon, topped with a fleuron.
Chez François Salad
Seasonal Erie County greens, tossed with a champagne vinaigrette dressing, wrapped in an English cucumber, topped with julienne Asian pear, toasted honey-roasted pecans, and dried cranberries.
Char-Grilled Florida Black Grouper Filet, Papaya & Mango Plugrá Herb Butter Sauce
Char-grilled Florida black grouper marinated in tamari seasoning, over braised Napa cabbage and raisins with fine herbs, sweet potato mousseline, julienne papaya & mango Plugrá herb butter sauce, sweet potato curl.
Roasted Chicken Breast, Lobster & Wild Mushrooms
Roasted bone-in chicken breast, served over wild rice, pearl onions and dates with spring vegetable and topped with a lobster and mushroom cognac cream sauce.
Roast Rack of Australian Lamb, Celery Root Cream, Roasted Tomato Glace de Viande
Roasted lamb chops served over a celery root cream & stewed root vegetable mousseline topped with a Pancetta bacon lamb glace de viande, radish curl.
Filet de Boeuf, Duck Confit & Tawny Port Wine Sauce
Filet of aged beef, grilled, served over a ragout of stewed cannellini beans with pancetta bacon and root vegetables, topped with duck confit and a tawny port wine sauce, garnished with spring vegetables.
Chocolate Praline Torte, Espresso Crème Anglaise
A rich chocolate génoise, layered with praline Bavarian cream, topped with a praline Chantilly cream icing and toasted hazelnuts, espresso crème anglaise sauce, and seasonal berries.
Delarobi Fruit Tartlet, Raspberry Sorbet
A seasonal fruit tartlet filled with raspberries, strawberries and kiwi, topped with an apricot glaze, served with raspberry sorbet and a berry coulis.