Easter in West Virginia
Easter Sunday Dinner
April 4th, 2010
12:00pm – 7:00pm
The Daffodils are in bloom, the Tulips have been making the perfect centerpiece, the Sun is shining and the Snow is gone!
Please join us for Sunday Easter Dinner.
Chef de Cuisine, Scott Meyers, Featured Three Course Easter Menu will be served till 3:00pm and our New Three, Five and Six Course Menu’s will be served all day!
Each couple will receive an Easter Bunny with Gourmet Chocolates from our Pastry Chef Todd Owen.
First Course: Choice
Local Asparagus Veloute with House Cured Golden Trout, Trout Caviar and Petite Garden Mint
Hand Picked Watercress Salad with Belgium Endive, Spring Onion, Goat Cheese and a Tarragon and Fresh Buttermilk Vinaigrette
Fried Maryland Softshell Crab with a Yuzu and Caper Remoulade
Housemade Charcuterie Plate: Lomo, Duck Terrine, Rilette of Pork, Salumi, Baby Pickles, Rhubarb Chutney, Toast
Veal Sweetbread and Foie Gras Agnolotti with Truffled Sweet Pea Puree and Sliced Black Truffle
Second Course: Choice
Slow Roasted Fields of Athenry Lamb Top Round with Spring Asparagus, Tourne of Peruvian Potatoes, Savory Lamb Jus
Maryland Lump Crab Eggs Benedict with Spinach, Savory Roasted Potatoes, Hericot Vert and a Spring Garlic Hollandaise
Grilled Spring Vegetable Salad with Local Black Angus Flank Steak, Toasted Pine Nuts, Aged Balsamic and Tamarind Vinaigrette
Sautéed Arctic Char with Brandade, Wild Morels and Crispy Fingerling Potato Chips
Third Course: Choice
De – Constructed Strawberry Rhubarb Crisp with Roasted Strawberries, Candied Rhubarb, Salted Carmel Crumble
Frozen Dark Chocolate Soufflé with Peanut Butter Marshmallows and Graham Cracker Crunch
Maple Crème Brulee with a Housemade Ginger Snap Cookie