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.
MENU
FIRST COURSE
For Each Guest:
Parmesan Brodo, Spring Vegetables
For the Table:
Sugar Snap Pea Salad, Lemon, Pecorino Toscano, Pea Shoots
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, Lamb Ragu, Fava Beans, Chaseholm Farm Stella Vallis
Pastured Chicken, Wild Hive Farm Polenta, Ramps
Et Cetra Farm Brown Rice Risotto, Peas, Asparagus, Herb Pistou
Hudson Valley Fisheries Steelhead Trout, Vin Jaune, Morels, Spinach
THIRD COURSE
For Each Guest:
Ginger Cashew Meringue Cake, Graham Crumb, Vanilla Ice Cream
Optional Addition for the Table:
Easter Bread
Beverages available à la carte.