Three-Course Easter Dinner

Adults $75, Children $35 (plus tax & gratuity)

First Courses

Pulpo a la Plancha

Char-Grilled Spanish octopus with almond & red pepper Romesco sauce, potato & frisee lettuce salad with a citrus vinaigrette, Piquillo and espelette peppers

Tarte au Chevre

Goat cheese tart with smoked trout, tomato confit, Belgian endive, arugula & French pesto

Soupe au Pistou

Provencal vegetable soup with Puy lentils, French pesto and sheeps milk cheese

$(5)

Brodo di Frutti di Mare

A rich lobster broth seasoned with brandy and white wine, garnished with sea scallop, cauliflower and herbs

$(5)

Roasted Red Beets

Roasted and marinated red beets with sheep’s milk feta, orange segments, citrus vinaigrette and baby greens

Insalata Mista

Baby lettuces, radicchio & Belgian endive in an herbed vinaigrette topped with hard-boiled egg, radishes and carrots

Daube de Ravioli

Provencal style braised beef filled ravioli with wine, chard and tomato

Trofie al Pesto

Twisted pasta quills with Genovese pesto, string beans, potato and fresh Parmigiano

$(5)

Risotto di Astice

Carnaroli rice whipped with lobster meat and broth, tomato and herbs

$(5)

Main Courses

$(20)

Dover Sole

Wood-grilled Dover sole, filleted tableside, served with sauteed mushrooms, fingerling potatoes and persillade sauce

$(20)

Brodetto di Pesce

An Italian seafood stew of fresh scallops, PEI mussels, shrimp and seasonal fish in a spicy white wine-tomato broth with sweet herbs

Branzino Barigoule

Mediterranean Sea Bass filet baked in parchment paper with braised artichokes, fingerling potatoes, basil and tomato

Swordfish

Wood-grilled swordfish steak with Romesco of roasted red peppers and almonds with cauliflower, olive oil potato and lemon

Poulet Roti

Herb marinated, roasted half chicken with olive oil potatoes, sauteed mushrooms and Brussels sprouts with prosciutto

$(12) New York Strip

Boeuf Grille

Wood Fired, roasted “Manhattan Cut” New York Strip or Flank “flanchette” steak with cauliflower, mushrooms, fingerling potatoes and persillade

$(12) New York Strip

$(18)

Filet de Boeuf Roti

Roasted Beef Tenderloin with roasted potatoes, asparagus and red wine sauce

$(18)

Grilled Leg of lamb

Marinated and wood roasted Strauss Lamb with roasted asparagus, olive oil potatoes, black olive and herb puree

Panisse et Legumes

Classic Southern French chickpea cake with asparagus. Cauliflower and mushrooms, black olive puree and herb pistou

Desserts

Caramel Pot de Creme

Baked Caramel custard with “caramelia” chocolate cremeux, Chantilly cream and crunchy royaltine

Chocolate Fondant

Softly baked dark chocolate cake with crème anglaise and mint ice cream

Olive Oil Cake

With lemon cream, crème fraiche, roasted strawberry ice craem and lemon streussel

Seasonal Sorbets

A selection of three house-made sorbets