Chef Vinny Gilberti, a Hudson Valley native, will serve an Easter Brunch Feast with a combination of individually plated and shared dishes. Check back for more information coming soon.
SAMPLE MENU
FIRST COURSE
For Each Guest:
Spring Vegetable Consommé
For the Table:
Young Lettuces, Herb Buttermilk Vinaigrette
Spring Garlic Focaccia, Whipped Chaseholm Farmers Cheese
Roasted Carrots, Toasted Seeds, Sunflower Butter, Mizuna
SECOND COURSE
Each Guest Chooses One:
Ricotta Cavatelli, Rabbit Ragu, Chaseholm Farm Stella Vallis
Leg of Lamb, Wild Hive Farm Polenta, Ramps
Et Cetra Farm Brown Rice Risotto, Peas, Favas, Asparagus, Herb Pistou
Hudson Valley Fisheries Steelhead Trout, Vin Jaune, Morels, Spinach
THIRD COURSE
For Each Guest:
Carrot Mascarpone Mousse Cake
For the Table:
Easter Bread