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, April 5, 2026 • 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 heirloom English peas flavored with curry topped with 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.
Artichaut à l’Alouette
California Artichoke hearts, filled with alouette cheese, lightly breaded with hazelnuts, sautéed, served with a Dijon honey mustard/raspberry sauce.
Fruit Wood Smoked Salmon & Peekytoe Crab Timbale, Malossol Osetra Caviar
Smoked salmon timbale filled with Peekytoe crab, garnished with Crème Fraîche and Malossol Osetra caviar, citrus vinaigrette.
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
Seared Alaskan Black Cod Filet, Truffle & Toasted Pine Nut Crust, Pickled Leeks
Seared Alaskan Black Cod filet with a Truffle & Toasted Pine nut crust flavored with garlic and shallots. Served with Yukon gold potatoes & leek mousseline, spring vegetables and pickled leek garni.
Roasted Australian Rack of Lamb, Provençale, Tomato Glace de Viande
Roasted Australian rack of lamb with a tomato tapenade and fine herb crust, served over stewed lentils and a jardinérie of root vegetables, 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 wild mushroom herb risotto, potato galette, topped with duck confit and a tawny port wine sauce, garnished with spring vegetables.
Veal Picata & Shrimp, Caper Lemon Herb Chardonnay Wine Sauce
Sautéed lightly breaded scaloppini of Provimi veal with Louisiana Gulf Shrimp a caper lemon Chardonnay herb butter sauce, spring vegetables.
Desserts
Strawberry Grand Marnier Trifle
Génoise cake layered with marinated strawberries in Grand Marnier and white chocolate mousse 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.
$125/Per Guest
Tax & Gratuity not included.All pricing reflects a cash & check payment. A 2.99% non-cash/check adjustment is included in all other forms of payment.
