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.

Featured Menu:

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

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