Easter Image2On Easter Sunday, April 20, Stage Left in New Brunswick, New Jersey, will be serving an Easter brunch from 11:00 p.m. – 2:30 p.m. This will not be a buffet but a civilized three-course brunch complemented by an incredible dessert table.  Just upstairs at Catherine Lombardi, Easter dinner will be served from 1:00 p.m. – 6:00 p.m.

Easter Brunch Menu at Stage Left:

FIRST COURSE (Choice of): Potato Leek Soup… Lobster Bisque… Market Salad: Balsamic Vinaigrette, Roasted Tomatoes, Pine Nuts… Market Fruit & Berries… Cured Salmon: Salmon Roe, Horseradish & Lemon… Seared Day Boat Scallops: Leeks Three-Way: Fried, Leek Soup, Buttered… Warm Duck Confit Salad: Arugula, Endive & Apricot Vinaigrette

MAIN SELECTIONS (Choice of): Poached Eggs over Lobster Potato Hash… Wild Mushroom & Asparagus Omelet… Raisin Hazelnut French Toast: Blackberries & Almonds, Bourbon Aged Maple Syrup… Scottish Salmon: Scallop Mousse, Preserved Dreyer Farms Tomatoes, Lemon-Infused Potatoes, Red Pepper Mignonette, Slow Butter Roasted Croutons… Seared Wagyu Flat Iron Steak: On a 500 degree Himalayan Salt Brick ($25.00 Supplement)… Roasted Giannone Farms Chicken: Basil Polenta Cake, Rosemary & Lemon Sous Vide Celery Root, Garlind Farm Greens…Flat Iron Steak & Eggs… Wood Grilled Burger: Aged Cheddar, Tomato, Red Onion

DESSERT TABLE (Try as many as you like): Crème Brulee… Assorted Cookies… Chocolate Mousse… Lemon Bars… Sabayon over Fresh Fruit… Carrot Cake… Tiramisu with Coffee & Cognac… Chocolate Bread Pudding… Apple & Almond Financier… Small Irish Coffee

Molten Valrhona Chocolate Cake… Fresh Spun Ice Cream & Sorbets (These items are not available at the dessert bar; please ask your server.)

The cost of the Easter Sunday brunch is $39.95; children 12 and under pay their age (plus beverages, tax & gratuity). For more information, or to make reservations, please call (732) 828-4444.

Easter Sunday Dinner at Catherine Lombardi:

In addition to the a la carte menu, the restaurant will feature specials like spring vegetable minestrone, asparagus & ricotta ravioli, lamb with mint and white beans, and Easter pie (pizza rustica). For more information, or to make a reservation, please call (732) 296-9463.

Bon Appétit!

TAD

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Easter4On Easter Sunday, April 20, the Gladstone Tavern, 273 Main Street, Gladstone, New Jersey, will be open for dinner at 12:00 noon and serving a special Easter menu…

LIBATIONS: “The Good Root”: Ketel Citroen, Fresh Carrot Juice, Ginger Liquor, Lemon; Pink Bunny: Pink Grapefruit Juice, Prosecco, Solemo, Blood Orange Liquor; Vidal-Fleury Cotes-du-Rhone: 2011, France; Luis Alegre Rioja Blanco: 2012, Spain

APPETIZERS: Classic Chicken Noodle Soup: Natural Broth, Fresh Dill; Easter Salad: Watermelon Radish, Sugar Snap Pea, Heirloom Carrot, Aged Gouda, Sunflower Seed, Arugula, Endive, Tarragon Vinaigrette; House-Made Fava Ravioli: Truffle Cream, Aged Parmesan

ENTRÉES: Baked Lemon Sole Hollandaise: Roasted Baby Carrot, Pencil Asparagus, Herbed Rice; Roasted Turkey Breast: Button Mushroom Gravy, Vegetable Succotash, Whipped Potato; North Country Ham: Hickory Smoked Shallot Gravy, Buttered Green Bean, Cheddar Biscuit; Grilled Rack of Lamb: Mustard au Jus, Pencil Asparagus, Garlic Whipped Potato

(Child portions for children 10 & under will be available for entrée specials.)

DESSERT: Carrot Layer Cake: Cream Cheese Icing, Caramel, Candied Pecan; Strawberry Tartlet: Sugar Cookie Crust, Vanilla Cream, Balsamic Caramel, Strawberry Sorbet; Kid’s Easter “Sundae”: Pastel Vanilla Ice Cream, Chocolate Malt Candy, Fudge Sauce

*Menu subject to change.

For more information about Easter Sunday dining, or to make reservations, please call (908) 234-9055.

Bon Appétit!

TAD

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Crystal Springs - EasterCrystal Springs Resort in Hamburg, New Jersey, will offer Easter Sunday activities for the entire family, with brunches and dinner served at resort restaurants, as well as family-friendly activities throughout the day. Children may also take part in an Easter egg hunt and meet the Easter Bunny at various events during the day, including brunches.

Easter Egg Hunt will take place at 11:00 a.m. (free) at Minerals Resorts & Spa, Route 94 & 2 Chamonix Drive, Vernon, NJ, (855) 977-6473

EASTER BRUNCHES:

Diamond Ballroom at Minerals Resort & Spa, Route 94 & 2 Chamonix Drive, Vernon, NJ. An Easter brunch buffet will be served from 11:00 a.m. – 3:00 p.m., featuring a build-your-own pasta station, fresh seafood, carving station, and more. Children have their own buffet with mini pizzas, hot dogs and more. The buffet is $38.95 for adults; $16.95 for children 4-11; children under 3 are free. (855) 977-6473.

Emerald Ballroom at the Grand Cascades Lodge, 1 Wild Turkey Way, Hamburg, NJ, will host an Easter brunch buffet from 11:00 a.m. – 3:00 p.m. The David Aaron Trio will accompany brunch with live jazz. The Easter brunch is $44.00 for adults; $20.00 for children; children under 3 free. (973) 827-5996, ext. 3.

Restaurant Latour, 1 Wild Turkey Way, Hamburg, NJ, will be serving Sunday brunch from 11:00 a.m. – 3:00 p.m. (last seating at 2:30 p.m. The cost is $75.00 per person.

EASTER DINNERS:

Both Springs Bistro and Crystal Tavern will be serving prix fixe dinner menus on 4/19 and 4/20 from 5:00 p.m. – 10:00 p.m. Both are located in the Grand Cascades Lodge, Hamburg, NJ, (973) 827-5996, ext. 3.

Springs Bistro will offer an Italian-themed 4-course prix fixe Easter menu ($55.00 per person; $80 with wine pairing). The a la carte menu will also be available.

Crystal Tavern will serve a 3-course prix fixe Easter menu ($48 per person; $78 with wine pairing. The a la carte menu will also be available.

Bon Appétit!

TAD

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Bernards Inn - Fascino Kitchen SwapOn Tuesday, April 22, Chef Corey Heyer will relinquish his kitchen at the award-winning Bernards Inn in Bernardsville, New Jersey, to Ryan DePersio of Fascino; while on Wednesday, April 23, DePersio will hand over the reins at Fascino in Montclair, NJ, to Chef Heyer.

The Bernards Inn/Fascino chef swap will allow food lovers to enjoy DePersio’s progressive Italian menu with a touch of French flair, while Fascino diners will be able to savor Chef Corey Heyer’s creative New American cuisine. Each chef will prepare a five-course menu with the option of wine pairings at the Bernards Inn.

The dinner will begin at 7:00 p.m. and are priced at $75.00 per person, exclusive of wine, beverages, taxes, and gratuities. Reservations may be made by calling the restaurant hosting the dinner: Bernards Inn at (908) 766-0002; Fascino at (973) 233-0350.

“Ryan and I share similar philosophies of creating seasonal dishes in a progressive manner with only the finest ingredients,” notes Chef Heyer. “It’s exciting to cook in the kitchen of another respected chef because it helps us hone our craft and offer delicious food at another destination.”

“Guest chef dinners have been nothing but a success and have created quite a camaraderie with the chefs,” said Chef DePersio. “I’m honored to step into the Bernards Inn and cook my food as the same for having Chef Corey take over Fascino kitchen.”

For more information and full menus, please visit: http://www.bernardsinn.com/inn-events/387-guest-chef-dinner.

Bon Appétit!

 

TAD

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plukemin2On Easter Sunday, April 20, with seatings available from 1:00 p.m. – 5:30 p.m., the Pluckemin Inn in Bedminster, New Jersey, will be offering dining patrons delicious three and four-course menu options…

APPETIZERS (Choice of): Three Meadows Farm Baby Greens: Herbs, Verjus Vinaigrette; Organic Bean Salad: Baby Arugula, Zucchini, Anchovy, Xeres Vinegar; Local Spinach & Beet Salad: Manchego, Green Apple, Pistachio, Sultanas; Minestrone Soup: Cranberry Beans, Spring Vegetables, Fregola Sarda; Orecchiette Pasta: Cauliflower, Manilla Clams, Lemon, Marjoram; Acquerello Risotto: Asparagus, Peas, Mangalitsa Ham, Parmesan; Grilled Shrimp: Spring Onion, Shishito Peppers, Romesco Sauce

ENTRÉES (Choice of): Griggstown Chicken: Organic Grains, Favas, Peas, Radish, Pancetta; Niman Ranch Pork: Walnut, Rye, Brussels Sprouts, Turnip Mostarda; Angus Sirloin: Fingerling Potato, Broccoli Rabe, Pecorino, Cippolini; Colorado Lamb: Grilled Beans, Polenta, Tomato Confit, Olive, Pine Nut; Mahi Mahi: Piquillo Pepper, Calasparra Rice, Mussels, Romaine, Chorizo; Scottish Salmon: Asparaguws, Golden Beets, Hazelnut, Blood Orange

DESSERTS (Choice of): German Chocolate Sticky Bun: Salted Caramel, Chocolate Gelato; Meyer Lemon Cheesecake: Candied Hazelnut, Coffee Granite, Espresso Powder; Cinnamon & Panko Crusted Apple Strudel: Warm Caramel, Acacia Honey, Cinnamon Ice Cream; Valrhona White Chocolate Mousse: Pomegranate, Tarragon-Anise Ice Cream

The three course menu – appetizer, entrée, dessert – is priced at $65.00 per person (plus tax & gratuity); the four course menu – two appetizers, entrée, dessert – is priced at $75.00 per person (plus tax & gratuity).

Seats are extremely limited; please call early to reserve. Reservations may be made by calling (908) 658-9292.

Bon Appétit!

TAD

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Ho-Ho-Kus Inn - ExteriorWith the arrival of spring, the Ho-Ho-Kus Inn & Tavern in Ho-Ho-Kus, New Jersey, will be offering patrons a number of fine dining and wine/craft beer events, as well as the Inn’s famous Easter Sunday Brunch…

Wednesday, April 16, 6:30 p.m.: The Inn’s monthly Cellar Club will feature a line of fine spring wines in the informal setting of the library. French and California wines, including Pierre Sparr Riesling from Alsace, France, and Josh Pinot Noir, from Sonoma, California, will be served. The cost is $25.00 per person (plus tax & gratuity) and includes complimentary hors d’oeuvres. The event is geared to both novices and seasoned wine lovers. Reservations are required and may be made by calling (201) 445-4115.

Wednesday, April 23, 6:30 p.m.: The Inn’s monthly Craft Beer Tasting will feature a number of local brews. Libations from New Jersey local microbreweries, including Cricket Hill Brewery’s Summer Breakfast Ale and Cruiser IPA from Beach Haus, Point Pleasant, NJ, will be offered in the historic tavern. The event is priced at $20.00 per person and includes complimentary bar bites. Reservations are recommended.

Sunday, April 20: The popular Easter Sunday brunch will be served from 11:00 a.m. – 3:00 p.m. The sumptuous holiday menu will feature special Easter offerings to accompany traditional breakfast and lunch favorites, including chef-staffed stations serving freshly prepared omelets, pasta, carved meats, a seafood display, composed salads, breakfast pastries, and a Viennese table with assorted house-made breads and decadent desserts. Complimentary Mimosa or Bellini for adults; and children enjoying the Easter brunch will receive a colorful, sweet treat as they depart. Brunch is priced at $29.95 for adults and $14.95 for children under 10 (plus tax & gratuity). Reservations: (201) 445-4115.

Bon Appétit!

TAD

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Nicholas7On Easter Sunday, April 20, restaurant Nicholas in Red Bank, New Jersey, will be accepting reservations from 1:00 p.m. – 7:00 p.m. and will be offer diners several menu options…

3-Course Menu: $75.00 per person

4-Course Garden Menu: $75.00 per person

6-Course Tasting Menu: $95.00 per person

Children’s Menu: $32.00 per child

Please note that all menus exclude beverages, tax and gratuity.

To see all Easter Sunday menus, please click here. Please also note that menus are subject to change due to seasonal ingredients.

Reservations may be made by calling (732) 345-9977; you may also reserve online.

Bon Appétit!

TAD

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Blue Morel Interior1On Easter Sunday, April 20, Blue Morel Restaurant & Bar, 2 Whippany Road, Morristown, New Jersey, will be offer a three-course prix fixe menu from 12:00 noon – 9:00 p.m.

APPETIZER (Choice of): Mesclun Greens: Shaved Seasonal Vegetables, Lemon Vinaigrette; Hearts of Romaine: Caesar Dressing, Parmesan Crostini, Lemon Drizzle; Butternut Squash Soup: Wine Sap Apple & Cranberry Chutney, Candied Walnut; Pan-Seared Duck Confit: Beluga Lentils, Pickled Spring Onion, Mustard Vinaigrette; Jumbo Shrimp Cocktail: Traditional Cocktail Sauce; Steak Tartare: Green Peppercorn, Parmesan, Horseradish, Fried Shallots, Crouton; Jumbo Lump Crab Cake ($4.00 Supplement): Mizuna, Pea Shoots, Horseradish, Honey-Mustard Ranch Dressing

ENTRÉE (Choice of): Whole Lobster Cobb: Goffle Farm Chicken, Bacon, Egg, Romaine, Endive, Watercress, Tomato, Bleu Cheese; Sesame Organic Salmon & Butter Lettuce: Black Sesame Dressing, Dashi Wontons, Pear, Bleu Cheese, Spicy Cashews; Roasted Barnegat Light Scallops: Barley, Asparagus, Shiitake Mushroom, Wilted Pea Greens, Crème Fraîche; Grilled Line-Caught Swordfish: Sundried Tomato Pesto, Pine Nuts, Mesclun Greens, Lemon Vinaigrette; Chili-Cinnamon Glazed Chilean Sea Bass: Potato-Wrapped Shrimp, Baby Bok Choy, Ginger-Lemongrass Nage; Herb-Roasted Beef Tenderloin: Orange & Cumin Roasted Baby Carrots, Merguez, Honey, Grilled Scallion Soubise; Tea-Smoked Crescent Farm Duck Breast: Tasso Ham, Broccoli Rabe, Cranberry Beans, Carolina-Style BBQ

DESSERT (Choice of): Warm Chocolate Brioche Pudding: Tahitian Vanilla Ice Cream, Raspberry Coulis, Pecan Florentine; Meyer Lemon Cheesecake: Goat Cheese Crème Anglaise, Orange, Fennel; Toasted Almond Financier: Quince Apple Butter, Honeyed Ricotta; Hand-Turned Ice Creams & Sorbets

The cost of the three-course Easter prix fixe menu is $59.00 per person; $29.00 for children 11 years old and under (plus beverages, tax & gratuity).

For more information, or to make reservations, please call (973) 451-2619.

Bon Appétit!

TAD

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Chakra - Interior 2On April 20, 12:00 noon – 5:00 p.m., Chakra Restaurant, West 144 Route 4, Paramus, New Jersey, will celebrate Easter Sunday with a special three-course prix fixe menu. The multiple-option menu will feature Chakra favorites, as well as dishes highlighting the flavors of spring.

APPETIZER (Choice of): Lobster Bisque: Tarragon Chantilly, Cognac Poached Maine Lobster; Caesar Salad: Romaine Hearts, Lemon Confit, White Anchovies; Mesclun Greens: Fines Herbes, White Balsamic Vinaigrette; Cantaloupe Melon: Prosciutto, Black Pepper, Honey; Smoked Salmon: Spring Greens, Brioche, Orange Vinaigrette; Horseradish-Crusted Crab Cake ($6.00 Supplement): Snow Pea Shoots, Mustard Seed Vinaigrette; Grilled Marinated Tofu: Bok Choy, Carrot-Coconut Broth

MAIN COURSE (Choice of): Lobster Egg Benedict: Hollandaise, Roasted Fingerling Potatoes; Mushroom-Crusted Salmon: White & Green Asparagus, Butterball Potatoes, Dill, Asparagus Velouté; Chili-Cinnamon Glazed Chilean Sea Bass ($8.00 Supplement): Potato-Wrapped Shrimp, Bok Choy, Lemongrass Nage; Goffle Farm Chicken: Spring Vegetables, “Cous Cous,” Verjus Butter, Ramp Pesto; Mailbock-Glazed Pork Tenderloin: Ramp Quinoa, Young Carrot Purée; Smoked Lamb: Slow-Cooked Bell Peppers, Green Olive Polenta, Olive Tapenade; Filet Mignon of Beef ($12.00 Supplement): Soubise, Pickled Spring Mushrooms; Vegetarian Eggplant Tarte: Sacred Chow Tofu, Tomato-Bell Pepper Coulis

DESSERT (Choice of): Warm Chocolate Brioche Bread Pudding: Macerated Berries, Vanilla Ice Cream; Peanut Daquoise: Caramelize Bananas, Jivara Milk Chocolate, Hawaiian Sea Salt; Carrot-Walnut Cake: Frozen Mascarpone Parfait, Spiced Pineapples

The cost of the special Easter Sunday prix fixe menu is $34.00 per person (plus beverages, tax & gratuity). An à la carte menu will be available for children.

For more information, or to make reservations, please call (201) 556-1530.

Bon Appétit!

TAD

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Rahway's Taste of SpringRahway New Jersey’s Taste of Spring, one of the top annual restaurant and gourmet food marketing events in the NJ/NY metro area, will be held on Friday, April 11, 5:30 p.m. – 9:00 p.m., in the renovated Rahway Recreation Center at 275 East Milton Avenue.

The 2014 event will be bigger and better than ever before with the addition of two large tents, for a total area of 18,000 square feet of food, wine, cocktails, music, art, and live entertainment. Access to all food, drink, and entertainment is included in the advance ticket price of $30.00 ($40.00 at the door).

The Taste of Spring will feature the culinary delights of more than 60 regional food establishments and individual tasting stations of fine wine, aperitifs, and boutique beer, presented by national companies and distributors.

Attendees will find familiar and exotic cuisines from around the globe… from all-American favorites to the flavors of Cuba, Peru, Mexico, Italy, Spain, Portugal, Japan, Ireland, and specialty cuisines such as seafood, BBQ, soul food, and fusion blends.

Area bakeries will serve up bite-size sweets such as mini cannoli, cupcakes, pastries, and chocolate truffles, as well as regional delicacies like coconut bread pudding, panna cotta, and even handmade ice cream and gelato.

Restaurants will compete for inclusion in the 2014 Chefs’ Winners’ Circle in eight categories, including best appetizer, entrée, side dishes, ethnic, pasta, bakery & frozen desserts, and table presentation.

Talented Rahway area jazz group Reut Regev, and Linden-based On Fire Entertainment will create a festive and fun atmosphere with live music and entertainment.

Attendees are asked to support the Taste of Spring canned food drive by bringing an unopened boxed or canned food item. Ticketholders may enter to win a door prize; and there will also be a 50/50 raffle.

Tickets are $30.00 if purchased before 3:00 p.m. on Friday, April 11, and $40.00 at the door (between 6:00 p.m. – 7:15 p.m.). Tickets may be purchased at Metro Liquors in Linden, Pinho’s Bakery of Roselle, and in Rahway at Witty’s Wine & Spirits, Beana’s Mexican Restaurant, Rahway Rec Center, or Union County PAC. For event info, please visit www.RahwayTaste.com.

Bon Appétit!

TAD

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