For Easter Sunday, March31st, Chef John Benjamin of Restaurant Latour, Crystal Springs Resort, Hamburg, New Jersey, is preparing a five-course Epicurean menu that will showcase the very best of spring ingredients.
“Nest Eggs”: Extra Virgin Olive Oil Poached Quail Eggs, Spring Green Salad “Niçoise Style,” Fennel Pollen; Wine Pairing: Viura, Finca Antigua, Spain, 2010
White Asparagus Purée: Langoustine, Green Almonds, Wild Ramps
Valley Shepherd Ricotta Gnocchi: Ibérico Ham, Porcini Mushroom, Spring Garlic Cream; Wine Pairing: Pinot Noir, Mercurey, Burgundy, France, 2009
Cast Iron Rife Ranch Lamb Rib Eye: Lamb Sweetbread Yorkshire Pudding, Petit Vegetable Ragout, Mustard Seed; Wine Pairing: Sangiovese, Tempo, Morellino di Scansano, Italy, 2006
Chocolate-Strawberry Duo: Strawberry Parfait, Berry Caviar, Valrhona Chocolate Tartlet, Cocoa Nib Mousse; Wine Pairing: Moscato di Asti, La Spinetta, Biancospino, Italy, 2012
The five-course Easter menu is priced at $95.00 per person; $35.00 additional with wine pairings. This special menu will be served on Easter Sunday, March 31st from 1:00 p.m. – 6:00 p.m. For more information, or to make reservations, please call (973) 827-5996, Ext. 3.
Bon Appétit!
TAD
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