“Easter Gone Wrong: 7 Reasons to Break Lent”

Cocktail Hour Chef's choice

amuse scrambled scallop with caviar St. Germain cocktail

Dinner

one roasted baby beet salad with goat cheese coddled egg Dr. Loosen "Blue Slate" Kabinett Riesling

two white cloth and brown bag lobster: citrus poached lobster with melon terrine and pomegranate and chicken fried lobster with vanilla champagne "gravy" Palmina Arneis

three halibut acqua pazza: seared halibut cooked "en papillote" with spicy garlic broth, shrimp, crab, grape tomatoes, kalamata olives, fennel and orzo pasta Lustau "Papirusa" Manzanilla

four easter bunny duo: braised rabbit legs with shaved brussels sprout salad and celery root puree roasted loin wrapped in prosciutto with spring pea salad La Posta Bonarda

five regular and decaf beef: coffee braised short ribs over polenta fries and wild mushrooms spring garlic crusted beef tenderloin medallions with barley risotto and asparagus Il Borro

six light and dark chocolate: white chocolate soup with almond pound cake dark chocolate truffle eggs Dashe "Late Harvest" Zinfandel

Menu & drink pairings developed and prepared by Executive Chef Geoffrey van Glabbeek of The Restaurant at Gilcrease