I’m not entirely sure how we’re going to manage this, but somehow, we’ll collect what staff we have and open up on a Sunday despite our temporary Sunday moratorium. Why? It turns out that Easter puts people in a celebratory mood, so on Easter Sunday, April 9, we’ll offer our regular menu plus a handful of Easter specials, and we’ll even offer a couple of brunch specials that you won’t see here- likely a sweet one, like waffles or pancakes, and a savory one, like lobster eggs Benedict on our housemade English muffins. We’ll see what it turns out to be. But rest assured, strapped as we are for staff, we do look forward to helping everyone celebrate Easter with these treats:
easter specials at feast
Easter tart, filled with house-made ricotta and spring vegetables. Served with mixed greens.
Braised leg of rabbit over tarragon-Manchego cheese polenta, with a ragout of English peas and local mushrooms. ◊
Braised lamb shank with pomegranate molasses, turnovers filled with yogurt cheese, honey and pistachio, and a salad of baby spinach and arugula.
Pan-roasted Ora King salmon with a relish of cucumber, Charentais melon and fresh tarragon. Served with smashed fried fingerling potatoes and buttermilk crème fraiche. ◊
White chocolate Easter cake with fresh strawberries and pistachio buttercream.