An Easter Celebration

The resurrection gives my life meaning and direction and the opportunity to start over no matter what my circumstances. ~Robert Flatt

Sunday, April 1, 2018 • 1 – 7 PM


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 Sunday immediately following the Paschal Full Moon date of the year. I had previously, and somewhat erroneously stated that “Easter is always celebrated on a 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 establish 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 Artichoke and Hazelnut Soup, Hazelnut Espuma

Cream of artichoke and hazelnut soup topped with a hazelnut foam and chopped hazelnuts.

Soup a L’Oignon Gratinée

French onion soup with toasted crouton and Gruyère cheese.

Homard Bisque

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 Hawaiian Kona Kampachi Filet, Papaya & Mango Sauce

Kona Kampachi marinated in tamari seasoning, served over braised baby bok choy, sweet potato mousseline, julienne papaya & mango sauce with a hint of jalapeños, garnished with a sweet potato curl.

Bell & Evans Chicken Breast, Wild Mushrooms & Baby Louisiana Shrimp Herb Butter Sauce

Lightly breaded medallions of free-range chicken breast sautéed served over lyonnaise fingerling potatoes topped with a seasonal wild mushroom and baby Louisiana shrimp herb butter sauce.

Roasted Australian Rack of Lamb, Provençale, Huckleberry Glace de Viande

Roasted Australian rack of lamb, topped with a tomato tapenade and fine herb crust, served over a stuffed heirloom tomato, with zucchini, eggplant and onion mix topped with a rich huckleberry lamb glace de viande,

Filet de Boeuf Napoleon, Pekin Duck Confit & Tawny Port Wine Sauce

Filet of aged beef, grilled, served over a ragout of cannellini beans with root vegetables, potato galette, topped with duck con t and a tawny port wine sauce, garnished with spring vegetables.


Chocolate Praline Mousse Torte, Espresso Crème Anglaise

A rich chocolate génoise cake filled with a praline chocolate mousse topped with a praline Chantilly cream icing and toasted hazelnuts, espresso crème Anglaise sauce, and seasonal berries.

Strawberry Fruit Tart, Strawberry French Vanilla Bean Ice Cream

A fruit tart lled with an almond frangipane topped with pastry cream with seasonal strawberries topped with Chantilly cream served with strawberry French vanilla bean ice cream, strawberry coulis.

$70 per person Tax & Gratuity not included
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