Easter Dinner 2019

Easter Sunday at Nicholas

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April 21st, 20193

Course Menu...$75
4-Course Garden Menu...$75
6-Course Tasting Menu...$95
Children's Menu...$32
(excludes tax and gratuity)

Reservations from 2pm-7pm
Large parties are welcome!
Please call 732-345-9977 or RESERVE ONLINE


MENU


EASTER SUNDAY 3 COURSE MENU
Appetizers
Baby Field Greens, Caramelized Hazelnuts, Beaufort Cheese
Pickled Heirloom Beets, Mascarpone, Salted Pistachio, Local Honey

Seasonal Asparagus, Wild Mushroom Ragout
Roasted Guajillo Cauliflower Soup, Marinated Pink Shrimp, Cauliflower Chips

Drunken Goat Pierogi, Heirloom Brussel Sprouts, Brown Butter
Yukon Gold Potato Gnocchi, Braised Nappa Cabbage, Horseradish Sour Cream
Pan Seared Scallops, Coconut Tapioca, Blueberry, Crispy Thai Basil
Fluke Crudo, Orange Bruleé, Toasted Hazelnut
Cavatelli Pasta, Pickled Enoki Mushrooms, Fontina Cheese
Seared Hudson Valley Foie Gras, Lemon Poppy Cake, Blackberry Jubilee 

Entrées

Roasted Organic Chicken, Whipped Sweet Potatoes, Caramelized Cipollini Onion
Butter Poached Lobster, Semolina Pasta, Spring Onion, Lobster Brodo 
Yellowfin Tuna, Crispy Bamboo Rice, Kumquat Marmalade, Ponzu
Pan Roasted Dover Sole, Sauce Puttanesca, Mizuna 
Golden Tilefish, Crispy Pork Belly, Chorizo Clam Chowder
Bourbon Braised Suckling Pig, Parisienne Apples, Toasted Pecans, Maple Jus
Pan Roasted Duck Breast, Wild Mushrooms, Black Currant Duck Jus
Crispy “Country Style” Vietnamese Pork Rib, Jasmine Rice, Salted Peanuts
Pan Roasted Filet Mignon, Piquillo Pepper Romesco, Bone Marrow Crumbs

Dessert to Follow
$75

EASTER SUNDAY CHEF’S TASTING MENU 

Pickled Heirloom Beets, Mascarpone, Salted Pistachio, Local Honey
or

Fluke Crudo, Orange Bruleé, Toasted Hazelnut
2017 Entre Deux Mers, Sauvignon Blanc, Château Turcaud
2009 Epernay, Brut, Dom Pérignon

_____
Pan Seared Scallops, Coconut Tapioca, Blueberry, Crispy Thai Basil
or
Roasted Guajillo Cauliflower Soup, Marinated Pink Shrimp, Cauliflower Chips
2016 Carneros, Chardonnay, Route Stock
2016 Chassagne-Montrachet, La Platière, Domaine des Terres De Velle

_____

Golden Tilefish, Crispy Pork Belly, Chorizo Clam Chowder
or

Yellowfin Tuna, Crispy Bamboo Rice, Golden Pineapple, Kumquat Marmalade, Ponzu

2017 Willamette Valley, Pinot Noir, Juliana Layla
2015 Gevrey-Chambertin, Domaine Camille Giroud

_____
Bourbon Braised Suckling Pig, Parisienne Apples, Toasted Pecans, Maple Jus
or
Pan Roasted Duck Breast, Duck Leg Hash, Wild Mushrooms, Black Currant Duck Jus2016 Napa Valley, Cabernet Sauvignon, Juliana Layla
 2015 Napa Valley, Cabernet Sauvignon, Paul Hobbs

______

Buttermilk Fig Ice Cream, Oat Crumble
2017 Moscato d’Asti, Elio Perrone
______

Vanilla Tapioca, Mango Caramel, Toasted Coconut, Mango Coconut Ice Cream
or

Chocolate Hazelnut Cheesecake, Salted Caramel Sauce, Coffee Crunch Ice Cream
2014 Maury, Anthocyane, Marjorie & Stéphanie Gallet
 2013 Tokaji, 5 Puttonyos Aszú, Royal Tokaji

$95

Nicholas Wine Selections $50
Cellar Selections $125

EASTER SUNDAY 4-COURSE GARDEN MENU

Baby Field Greens, Caramelized Hazelnuts, Beaufort Cheese
or

Pickled Heirloom Beets, Mascarpone, Salted Pistachio, Local Honey
__

Seasonal Asparagus, Wild Mushroom Ragout
or

Roasted Guajillo Cauliflower Soup, Cauliflower Chips

___

Cavatelli Pasta, Pickled Enoki Mushrooms, Fontina Cheese

or

Drunken Goat Pierogi, Heirloom Brussel Sprouts, Brown Butter 

DESSERT TO FOLLOW

MENU ITEMS SUBJECT TO CHANGE DUE TO SEASONAL INGREDIENTS