Jesus said to her, “I am the resurrection and the life. Whoever believes in me, though he die, yet shall he live.” – John 11:25

Sunday, Mar 31, 2024 • 1 – 7 PM

Most major holidays have some connection to the changing of seasons. This is especially obvious in the case of Christmas. The New Testament gives no information about what time of year Jesus was born. Many scholars believe, however, that the main reason Jesus’ birth came to be celebrated on December 25 is that that was the date of the winter solstice according to the Roman calendar.

Since the days following the winter solstice gradually become longer and less dark, it was ideal symbolism for the birth of “the light of the world” as stated in the New Testament’s Gospel of John.

Similar was the case with Easter, which falls in close proximity to another key point in the solar year: the vernal equinox (around March 20), when there are equal periods of light and darkness. For those in northern latitudes, the coming of spring is often met with excitement, as it means an end to the cold days of winter.

Spring also means the coming back to life of plants and trees that have been dormant for winter, as well as the birth of new life in the animal world. Given the symbolism of new life and rebirth, it was only natural to celebrate the resurrection of Jesus at this time of the year.

The naming of the celebration as “Easter” seems to go back to the name of a pre-Christian goddess in England, Eostre, who was celebrated at the beginning of spring. The only reference to this goddess comes from the writings of the Venerable Bede, a British monk who lived in the late seventh and early eighth century.
Bede wrote that the month in which English Christians were celebrating the resurrection of Jesus had been called Eosturmonath in Old English, referring to a goddess named Eostre.

Bede was so influential the name stuck, and hence Easter remains the name by which the English, Germans and Americans refer to the festival of Jesus’ resurrection.

Amuse Bouche

Cream of Dubarry, Roasted Red Pepper & Goat Cheese Espuma

Cream of cauliflower soup topped with a roasted red pepper and goat cheese foam

Hors d’oeuvres 

Soup a L’Oignon Gratinée

French onion soup with toasted crouton and Gruyère cheese.

Homard Bisque en Croûte

Rich lobster bisque seasoned with garlic, shallots and tarragon topped with puff pastry.

Cheese Souffle with egg change instead of art 

Artichaut à l’Alouette

California Artichoke hearts, filled with alouette cheese, lightly breaded with hazelnuts, sautéed, served with a Dijon honey mustard/raspberry sauce.

Lobster Raviolis, Truffle Butter Sauce

Egg pasta raviolis filled with Maine lobster topped with broiled Scampi and served with a truffle butter sauce garnished with shaved Parmigiano-Reggiano cheese.

Salad

Chef’s Garden Spring Mesclun Mix, Blackberry & Strawberry Medley

Seasonal Erie County greens from the Chef’s Garden, tossed with a champagne vinaigrette dressing, topped with seasonal blackberries and strawberries and honey roasted pecans.

Entrées

Miso Marinated Chilean Sea Bass Filet, Pickled Fennel & Candied Ginger

Seared sea bass filet served over braised baby bok choy & roasted Yukon gold potatoes flavored with onions, garlic and shallots and fine herbs, topped with pickled fennel and candied ginger, spring vegetables.  

Char-Grilled Ōra King Salmon Filet, Papaya & Mango Chutney

New Zealand king salmon filet served over sweet potatoes mousseline, topped with a papaya & mango chutney with a hint of jalapenos, garnished with a sweet potato curl, spring vegetables.  

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

Roasted Australian rack of lamb, topped with a tomato tapenade and fine herb crust, served over an heirloom tomato, filled with zucchini, eggplant and onion mix topped with a rich lamb glace de viande, spring vegetables.

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 confit and a tawny port wine sauce, garnished with spring vegetables.

Veal Castle, Cabernet Sauvignon Wine Sauce

Sautéed lightly breaded scaloppini of Provimi veal topped with seasonal mushrooms, Prosciutto de Parma ham, and Gruyère cheese, with a Cabernet Sauvignon wine sauce, spring vegetables.

Desserts

Strawberry Grand Marnier Trifle

Génoise cake layered with marinated strawberries in Grand Marnier and white chocolate mousse, topped with Chantilly cream.

Meyer Lemon Cheesecake, Cherries François  

A vanilla cheesecake flavored with Meyer lemons served with a graham cracker crust topped with a Chantilly cream icing, cherries François.

$105 Per Guest
Tax & Gratuity not included. All pricing reflects a cash & check payment.
A 2.75% non-cash/check adjustment is included in all other forms of payment. 

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