An Easter Celebration

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 12, 2020 • 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 because 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.


Soup

Cream of Roasted Tomato Soup, English Cotswold Cheese Espuma

Cream of roasted tomato soup and pumpernickel croutons, topped with an English Cotswold cheese foam.

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

Chez François Blackberry & Strawberry Spring Salad

Erie County greens tossed with a champagne vinaigrette dressing, wrapped in an English cucumber topped with seasonal blackberries, strawberries and honey-roasted pecans.

Entrées

Char-Grilled Õra King Salmon Filet, Pineapple & Cilantro Salsa Cruda

Grilled king salmon filet served over braised baby bok choy & lyonnaise sweet potatoes topped with a pineapple and cilantro salsa Cruda with a hint of jalapenos, garnished with a sweet potato curl.

Sautéed Bell & Evans Chicken Breast, Louisiana Shrimp, Wild Mushroom Tarragon Cream Sauce

Lightly egg battered free-range chicken breast sautéed served over mousseline potatoes topped with a seasonal wild mushroom & Louisiana shrimp tarragon cream sauce.

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 a stuffed heirloom tomato, with zucchini, eggplant and onion mix topped with a rich 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 confit and a tawny port wine sauce, garnished with spring vegetables.

Desserts

Chocolate Hazelnut Mousse Torte, Black Currant Sauce

A rich chocolate génoise cake filled with a hazelnut chocolate mousse topped with a praline Chantilly cream icing and toasted hazelnuts, black currant sauce.

Meyer Lemon Cheesecake, Strawberry Chutney

A vanilla cheesecake flavored with Meyer lemons served with a graham cracker® crust topped with a Chantilly cream icing, finished with a strawberry sauce.

$80 per person Tax & Gratuity not included

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