Easter Sunday
Join us on Sunday, March 31st for Easter at COURSE
Utilizing the freshest seasonal ingredients, Chef Cory expertly curated this 7-course menu to bring you a gastronomic adventure that embraces tradition while exploring innovative culinary expressions.
For large groups or an al fresco dining experience, we encourage you to book on our lovely, covered patio.
Reservations are available Sunday 3/31/24 from 10:30-3:30pm
EASTER AT COURSE
125
*”PAINTED EGG” • kaluga caviar • asparagus custard • dill
LITTLE GEM LETTUCE • confit tomato • avocado • crispy shallot crumble • smoked buttermilk dressing
ORZO PASTA • english peas • carrot • parmesan creme • lemon • chervil
(Supplements • Truffles • MP)
*POACHED PRAWN • ricotta dumpling • preserved lemon • basil • mushroom consommé
“HAM & SCALLOPED POTATOES” • brown sugar glazed ham hock ragout • herb potato dauphinoise
(Supplements • Truffles • MP)
*LAMB SIRLOIN • braised fennel • northern white bean • thyme • red bell pepper relish • lamb jus
CARROT CAKE • cream cheese ice cream • candied walnut • golden raisin jam
MIGNARDISE
CHOCOLATE EGG • caramel
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.