Easter Sunday

Sunday, April 21st, 2019

NOON – 8:30 PM


Spring Vegetable Crudités – Basil Mayonnaise

Lemongrass Vichysoisse, Petite Shrimp & Caviar

Consommé Madrilene, Angelini with Sorrel

Smoked Brook Trout with Horseradish Sauce & Citrus Vinaigrette

Alaskan Crab Terrine, Orange Sauce, Snow Pea Vinaigrette

Chilled Spring Asparagus Sauce Gribiche

Frisee, Endive Salad Bleu D’Auvergne, Toasted Almonds

Warm Peconic Oysters, Meyer Lemon Butter & Salmon Caviar

Roast Leg of Spring Lamb aux Flageolet Beans, Confit of Tomato, Basil with Lamb Jus

Roast Duck a la Orange

Sauté Local Flounder Amandine with Almonds, Beurre Blanc, Chives

Grilled Scottish Salmon Salsa Rosa, Grilled Spring Onions

Crab Cakes Whole Grain Mustard Sauce

Carnaroli Risotto Primavera, Spring Mixed Vegetables, Rice, Parmesan

Grilled Petite Fillet Mignon Maître D ’Hotel Butter

Fresh Lobster, Steamed or Grilled + $20

Australian Rack of Lamb with Seasonal Vegetables + $20

Jumbo Shrimp (5) with Cocktail Sauce and Citrus Mayonnaise + $15

Pickerel’s (8) Excellent Hog Neck Peconic Oysters +$12

Gardiner’s Bay (8) Littleneck Clams + $12

Plateau de Fruits de Mer ** +$60            

Six Oysters, Eight Clams, Four Shrimps, Mussels, Tuna, Cocktail Sauce, Citrus Mayonnaise and Mignonette


Plateau de Fruits de Mer with Royal Ossetra-Caviar 30 grams ** +140

Petrossian Royal Ossetra-Caviar 30 grams** +90    

Easter Dessert Selection

$75 Adults $37.50 Children plus tax & service 

** Consuming raw/under-cooked meats, fish, shellfish, or fresh eggs may increase your risk of food-borne illness, especially with certain medical conditions. This menu consists of, or contains, meat, fish, shellfish or fresh eggs. Raw or uncooked to proper temperature will not destroy harmful bacteria and/or virus. Department of health, Suffolk County.