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 9, 2023 • 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
Seasonal Honeydew & Cantaloupe, Goat Cheese Espuma
A brunoise of seasonal honeydew and cantaloupe flavored with honey yogurt, goat cheese espuma.
Potages
Cream of San Marzano Tomato Soup & Montrachet Goat Cheese Espuma, Grilled Baguette
Cream of roasted San Marzano style tomato soup with fine herbs, and goat cheese foam, grilled baguette.
Soup a L’Oignon Gratinée
French onion soup with toasted crouton and Gruyère cheese.
Homard Bisque
Rich lobster bisque flavored with brandy and tarragon with a fleuron puff pastry.
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, seasonal blackberries, strawberries, and honey-roasted pecans.
Entrées
Miso Marinated Chilean Sea Bass Filet, Papaya & Mango Chutney
Seared sea bass filet served over braised baby bok choy & sweet potatoes mousseline, topped with a papaya & mango chutney with a hint of jalapenos, and sweet potato curl.
Sautéed “Bell & Evans” Chicken Breast, Louisiana Shrimp, Wild Mushroom Tarragon Cream Sauce
Lightly egg battered free-range chicken breast, sautéed, served with mousseline potatoes finished with a seasonal wild mushroom & Louisiana shrimp tarragon cream sauce, spring vegetables.
Roasted Australian Rack of Lamb, Provençale, Tomato Glace de Viande
Roasted Australian rack of lamb, with a tomato tapenade and fine herb crust, served with an heirloom tomato, filled with zucchini, eggplant and onion mix 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 with a ragout of cannellini beans and root vegetables, potato galette, finished with duck confit and a tawny port wine sauce, spring vegetables.
Desserts
Chocolate Hazelnut Mousse Torte, Cherry François
A rich chocolate génoise cake filled with a hazelnut chocolate mousse topped with a praline Chantilly cream icing and toasted hazelnuts, cherry François.
Meyer Lemon Cheesecake, Strawberry Chutney
A vanilla cheesecake flavored with Meyer lemons served with a graham cracker crust and a Chantilly cream icing, finished with a strawberry sauce.
$95/Per Guest
Tax & Gratuity not included.
All pricing reflects a cash payment. A 2.75% convenience fee is added for all credit card transactions.
