Easter Sunday Menu

easter sunday at restaurant nicholas

ListrakFLOURLESS CHOCOLATE ROULADE, Luxardo Cherries, Cherry Vanilla Ice Cream II.jpg
 
 

EASTER SUNDAY 3-COURSE MENU

Appetizers

Baby Field Greens, Caramelized Hazelnuts, Beaufort Cheese

Pickled Heirloom Beets, Baby Kale, Goat Cheese Purée, Red Wine Sour Cherries

Green Asparagus, Wild Mushroom Ragout

Day Boat Sea Scallop, Braised Escarole, White Bean

Bacon Winter Squash Ravioli, Spiced Pumpkin Seeds, Brown Butter Sauce

Cavatelli Pasta, Pickled Enoki Mushrooms, Fontina Cheese

Wild Mushroom Soup, Tempura Mushrooms, Foie Gras Mousse

Spaccatelli Pasta, Braised Oxtail, Pico Melero Cheese

Tuna Poke, Crispy Lotus Root, Yuzu Ginger Vinaigrette

Seared Hudson Valley Foie Gras, Buttermilk Panna Cotta, Blood Orange, Macadamia Nuts ($15 supp)

Entrées

Roasted Organic Chicken, Baby Vegetables, Whipped Potatoes

Butter Poached Nova Scotia Lobster Ramen, Kimchee, Crispy Chili ($15 supp)

Vadouvan Spiced Monkfish, Carrot Ginger Purée, Lime Yogurt, Roasted Cashews

Wood Grilled Cobia, Potato and Leek Purée, Hackleback Caviar Wood Grilled 

Florida Gulf Shrimp, Thai Red Curry, Pickled Cherry Peppers, Crispy Yucca Chips

Bourbon Braised Suckling Pig, Parisienne Apples, Toasted Pecans, Maple Jus

Roasted Colorado Lamb Loin, Chickpea Hummus, Piquillo Purée ($5 supp)

Guinness Braised Beef Short Rib, Colcannon, Baby Turnips, Roasted Scallions

Pan Roasted Filet Mignon, Chinese Broccoli Purée, Soy Ginger Dressing, Crispy Kennebec Potatoes ($10 supp)

Dessert to Follow

$75

EASTER SUNDAY CHEF’S TASTING MENU APRIL 1, 2018

Pickled Heirloom Beets, Baby Kale, Goat Cheese Purée, Red Wine Sour Cherries

or

Tuna Poke, Crispy Lotus Root, Yuzu Ginger Vinaigrette

2016 Entre Deux Mers, Sauvignon Blanc, Château Turcaud

2006 Epernay, Brut, Dom Pérignon

_____

Day Boat Sea Scallop, Braised Escarole, White Bean, Bacon

or

Wild Mushroom Soup, Tempura Mushrooms, Foie Gras Mousse

2016 Carneros, Chardonnay, Route Stock

2015 Sonoma Coast, Chardonnay, Les Noisetiers, Kistler

_____

Vadouvan Spiced Monkfish, Carrot Ginger Purée, Lime Yogurt, Roasted Cashews

or

Wood Grilled Florida Gulf Shrimp, Thai Red Curry, Pickled Cherry Peppers, Crispy Yucca Chips

2015 Willamette Valley, Pinot Noir, Juliana Layla

2012 Savigny Les Beaune 1er cru, Maison L’Envoye

_____

Bourbon Braised Suckling Pig, Parisienne Apples, Toasted Pecans, Maple Jus

or

Guinness Braised Beef Short Rib, Colcannon, Baby Turnips, Roasted Scallions

2013 Napa Valley, Cabernet Sauvignon, Spiriterra

2012 Amarone della Valpolicella Classico, Buglioni

______

Clementine Ice Cream, Ginger Crème

2017 Moscato d’Asti, Elio Perrone

______

Brown Sugar Cake, Golden Raisin Puree, Russell’s Reserve Bourbon Ice Cream

or

Valrhona Milk Chocolate & Caramel Ganache, Banana Foster Ice Cream

2014 Maury, Anthocyane, Marjorie & Stéphanie Gallet

2011 Vin Santo del Chianti Classico, Volpaia

$95 Nicholas Wine Selections

$50 Cellar Selections

$125

4 COURSE GARDEN MENU

Baby Field Greens, Caramelized Hazelnuts, Beaufort Cheese

or

Pickled Heirloom Beets, Kale, Goat Cheese Purée, Red Wine Sour Cherries

___

Wild Mushroom Soup, Tempura Mushrooms

or

Green Asparagus, Wild Mushroom Ragout

___

Cavatelli Pasta, Pickled Enoki Mushrooms, Fontina Cheese

or

Winter Squash Ravioli, Spiced Pumpkin Seeds, Brown Butter Sauce

 Dessert to follow

$75

MENU ITEMS SUBJECT TO CHANGE DUE TO SEASONAL INGREDIENTS