easters
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C       elebrate with us this coming Easter Sunday! We are excited to be hosting both brunch and dinner service this year. Should you wish to bring our Easter menu home, take-out is available by phone.

BRUNCH MENU     DINNER MENU     TAKE-OUT

BRUNCH MENU

BRUNCH SERVICE AVAILABLE FROM 10:30AM - 2:20PM

MINIATURE VIENNOISERIE PLATTER   9

house preserves, maple butter

 

YOGURT PARFAIT   12

Strained yogurt, fresh and macerated berries, pumpkin seed granola, buckwheat honey

 

BABY KALE SALAD   12

Arcadian greens, pickled vegetables, sprouted lentils, red wine shallot vinaigrette

AVOCADO + NORDIC SHRIMP ON TOAST   19

Buttered sourdough, Nordic shrimp salad, tomato, shallot, fine herbs

​LOBSTER BENEDICT   24

Fresh blini, butter poached lobster, bearnaise, truffle potatoes

SALMON GRAVLAX   19

Everything spice, caper cream cheese mousse, pickled shallot, buttered bagel

 

SPRING VEGETABLE FRITTATA  19

Local spring vegetables, goat cheese, fine herbs, truffle potatoes

EGGS BENEDICT   18

House smoked ham or wilted greens, hollandaise, truffle potatoes

CROQUE MADAME   20

House smoked ham, grainy Dijon, bearnaise, sunny up egg, truffle potatoes

DINNER MENU

DINNER SERVICE AVAILABLE FROM 4:00PM - 9:00PM

*Table d'hôte Easter dinner menu $79/per person 

AMUSE

PROFITEROLES 

Chicken liver mousse + orange marmalade

COURSE 1

ROASTED HEIRLOOM CARROT + BURRATA 

Buckwheat honey roasted carrot, pickled raisin, nutritional yeast, charred lemon powder

OR

BRAISED LAMB TAGLIATELLE 

Spring pea, Padano, rosemary pangritata 

 

COURSE 2

GASPOR FARMS MILK FED PIGLET 

White bean cassoulet, roasted root vegetable, Maple gastrique

OR

RABBIT BALLANTINE

Truffle pork sausage, black truffle, roasted cippolini and mushroom ragout, parsley pistou

OR

FOGO ISLAND COD

Tarragon beurre blanc, pomme fondant, braised fennel, confit tomato, trout roe

COURSE 3

E18HTEEN EASTER EGG

Confetti cake, passion fruit, caramelized white chocolate ganache 

OR

“MINI EGG” CRÈME BRÛLÈE

Almond biscotti

KIDS DINNER MENU

$25/per child

COURSE 1

 

SEASONAL SOUP

OR

MIXED GREEN SALAD

COURSE 2

CHICKEN FINGERS AND FRIES

Confetti cake, passion fruit, caramelized white chocolate ganache

OR
FRESH PASTA 

Pomodoro or butter and parmigiano

OR
STEAK FRITES

COURSE 3


ICE CREAM AND FRESH BAKED COOKIES

EXECUTIVE CHEF | DAVID GODSOE
CHEF DE CUISINE | MATT ALLEN
SOMMELIER | KATE FORSYTH
GM | MARC THEODAS

 
 
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