Easter is a celebratory time, so we’ll be making a few extra dishes that offer a celebration of the holiday and a nod to Spring. We’ll be serving these dishes from the moment we open until 8 pm, or, as we’ve all gotten used to during the pandemic, until we simply run out. We’ll do our level best to keep them all around for you, though, all day long.
Chilled honeydew-buttermilk soup with half a lemon-anise glazed lobster, out of its shell, garnished with tarragon, orange and crème fraiche.
Beeler Farms roast ham with cape gooseberry glaze, and spring greens and chicories in a garlic chive vinaigrette. Served with chevre scalloped potatoes.
Braised lamb shank, herb-rubbed and served with fava bean purée in a potato nest, with a preserved citrus demiglace.
Confit of rabbit leg, served over English pea risotto with roasted baby carrots and a wild mushroom jus.
Lemon-ricotta cake with almonds.