Boarding House Announces Easter Day Menu

When: Sunday, April 5th

Where: Boarding House (720 N Wells St)

A special three-course Easter menu prepared by Executive Chef Tanya Baker will be offered on Sunday, April 5. Diners will have multiple choices for each course, including seasonally inspired dishes and vegetarian options. An assortment of festive desserts crafted by Pastry Chef Julia Fitting will complete the holiday feast. Additionally, for guests ages 12 and under, an abbreviated three-course menu will be available.

The Easter menu includes:

First Course
Hen Egg
polenta fires, béchamel, truffle butter, pecorino
-or-
Boarding House Salad
candied walnuts, pickled red onion, french feta, cherries
-or-
Caramelized Onion and Spinach Crepes
smoked salmon, dill crème fraiche
-or-
Roasted Carrot Soup
curried crouton, mint yogurt

Second Course
Berkshire Pork Chop
braised red cabbage, black pepper spatzle, apple compote
-or-
Steelhead Trout
roasted cauliflower, caper tapenade, lemon anchovy butter
-or-
Herbed Ricotta Mezzaluna
creamed peas, lemon bread crumbs
-or-
Grilled Flat Iron
balsamic braised cipollini, oyster mushrooms, herbed butter

Dessert Course
Easter Dessert Sampler
Lavender Ganache
~
Peach Macaron
~
Carrot Cake Roll

Kids
(Available for guests 12 and under)

Soup or Salad
~
Grilled Chicken or Trout
roasted veggies, pasta
~
Carrot Cake Roll

The three-course meal costs $44 per person ($15 for the children's menu) exclusive of tax and gratuity. Reservations are strongly recommended and are available through Open Table. The Boarding House's regular menu will not be available.