Easter Options for 2006

Easter in practically upon us and your favorite Boston area restaurants have

put together some celebratory menus to commemorate the holiday – take a peek

at some of your Easter options at restaurants like blu,


Blue Room, Caffe

Umbra, Excelsior,




Soir, Rustic

Kitchen, Sandrine’s,


de la Terre, Spire,


Fisheries, UpStairs

on the Square and Vox

Populi for starters.



Easter at blu

at the Sports Club LA where chef Tom

Fosnot will be offering a three course prix fixe menu of seasonal favorites

from 11:30am until 3:00pm. Call blu at 617.375.8550 to make your reservations

then relax and enjoy Fosnot’s menu of roasted asparagus with beets, aged goat

cheese and hazelnut vinaigrette; leg of lamb with white bean puree and spring

vegetable pistou; and spring fruit sorbet. Easter brunch costs $48 per person,

though there’s also a children’s menu available for $12 per child. Call blu at

617.375.8550 to make your reservations.

The Blue Room

Spend Easter at the Blue

Room where you can enjoy chef Jorge

Lopes‘ acclaimed Sunday brunch for a mere $23 per person (or $12 for children

under the age of 12). The menu, which is available from 10:00am until 2:00pm features

a great variety of eclectic, multicultural and full-flavored foods. Call the Blue

Room at 617.494.9034 to make reservations or for more information.

Caffe Umbra


Easter at Caffe

Umbra, where chef Laura

Brennan will be serving a three-course prix fixe from 11:30am until 5:00pm.

The afternoon’s menu, which costs $38 per person (or $20 for the 2 course kids

menu) includes Brennan’s signature roasted asparagus with Tuscan ham, hazelnuts

and a sunny-up egg; and wild mushroom tart with herb salad. Brennan will also

be whipping up Maine Jonah crab omelet with grilled asparagus and crispy potatoes;

and roasted leg of lamb with scalloped potatoes and artichokes vinaigrette. Save

room for dessert options like sticky toffee pudding and a specially designed easter

treats dessert that includes bittersweet and white chocolate pots de cremes, handmade

truffles and special cookies. Call Caffe Umbra at 617.867.0707 to make your reservations.




Brennan and pastry chef Molly

Hanson welcome guests to Excelsior

on Sunday, April 16th for a three course Easter Brunch. Diners can start out with

an Excelsior Easter mimosa and then tuck into courses like smoked Scottish salmon

with white gulf shrimp, grape tomato salsa and avocado salad; egg and Peekytoe

crabmeat Benedict with Old Bay hollandaise griddled brioche, almond crusted California

asparagus; and warm chocolate cake with chocolate stout ice cream dried cherry

compote. The brunch menu costs $50 per person and will be available from 1:00-4:00pm.

Diners who’d prefer to drop in a little later can make reservations for the three-course

Easter Dinner menu, which will be available from 4:00-9:00pm. The $65 menu boasts

courses like California asparagus soup with black truffle, Vermont goat cheese

fritter and morels; carved roast Wolf Neck Farm raised beef ribeye Yukon potato-spring

dug parsnip chantilly, crispy Vidalia onions, fiddleheads, Madeira sauce; and

vanilla bean strawberry panna cotta with rhubarb soup. Call Excelsior at 617.426.7878

to make reservations for either Brunch or Dinner.



Easter, it’s business as usual at Grotto,

where chef Scott

Herritt will be welcoming guests to join him on the back side of Beacon

Hill for his full dinner menu. Opt for an a la carte experience or build your

own three-course prix fixe. Call 617.227.3434 to make reservations starting at




Easter ’06, head to Harvest

in Harvard Square for a enticing brunch menu from chef Keith

Pooler and pastry chef Liz

O’Connell. The pair will be offering a three-course prix fixe menu from

11:30am until 8:00pm fo $55 per person ($70 with half glass wine pairings or $80

with full glass wine pairings). Choose among selections like Quiche Loraine with

green garlic, Niman Ranch bacon and parmesan; poached farm fresh eggs with grilled

bread, asparagus, shaved parmesan, sauce charon strawberry-rhubarb pot pie with

vanilla ice cream. Call Harvest at 617.868.2255 for reservations and more menu


Le Soir



Allen welcomes guests to Le

Soir in Newton Highlands on Easter Sunday for an a la carte brunch menu

of seasonal dishes like smoked salmon with pickled red onion, chives and chopped

egg, toasted brioche; lump crab cake with field green salad, mustard dressing;

and pistachio popover with strawberry and rhubarb compote. If you’re in the mood

for eggs, Allen gets creative with lobster eggs benedict on brioche with warm

spinach; poached eggs on house-made Kobe beef hash; and scrambled eggs with Sevruga

caviar and roasted fingerling potatoes. Le Soir will be serving brunch from 12:00-4:00pm.

Call 617.965.3100 to make reservations or for more information.

Rustic Kitchen


Kitchen (in both their Cambridge and their Hingham locations) is accepting

reservations for Easter Sunday. Executive chef Tom

Holloway has come up with some spring specials to augment Rustic Kitchen’s

regular menu for the holiday. Make reservations anytime between 11:00am and 9:00m

and choose from dishes like pan seared rainbow trout with arugala salad, pear

tomatoes and lemon bagna cauda; roasted rack of spring lamb with Rustic au gratin

potatoes, spring vegetables and roasted red pepper glaze; Rustic eggs benedict

with house cured pork loin, foccacia muffins and lemon sabayon; and old fashioned

Rustic carrot cake with cream cheese icing, vanilla gelato & caramel sauce.



Easter like an Alsatian at Sandrine’s

where chef Raymond

Ost will be offering a $45 three course prix fixe menu in addition to

a specially designed a la carte menu. The prix fixe menu, which costs $45 per

person, includes marinated long stem artichoke salade with organic greens, shaved

parmesan, balsamic reduction and basil vinaigrette; fresh thyme roasted leg of

lamb with roasted potatoes, ratatouille, rosemary au jus; and a chocolate Easter

basket with fresh berries and champagne sabayon. Options on the a la carte menu

include warm smoked salmon crepes with spicy horseradish sour cream; fresh thyme

roasted leg of lamb with roasted potatoes, ratatouille and rosemary au jus; and

roasted Long Island duck breast with wild mushroom risotto, brandied cherry reduction.

Call Sandrine’s at 617.497.5300 to make reservations – they’ll be serving from


Sel de la Terre


Easter Sunday at Sel

de la Terre where Geoff

Gardner will be offering up a three course menu of French Provencal classics

from 10:00am until 3:00pm. A la carte options include French onion soup with gruyère-sourdough

crouton; and Mixed green salad with crispy fried shallots, cherry tomatoes, roasted

parsley root and truffle vinaigrette; brioche French toast with sautéed

pears, almond-vanilla butter, Vermont maple syrup and berries; and pecan crusted

smoke free range chicken with acorn squash puree, apples, and grilled asparagus.

For more information or reservations, call Sel de la Terre 617.720.1300.



leaving his post at Spire,

chef Gabriel

Frasca put the finishing touches on his menu for Easter Sunday, so you

can enjoy an exceptional three course brunch without having to head to Nantucket.

The menu, which will be available from 11:00am until 4:00pm, costs $55 per person

and features courses like home-made cavatelli with green garlic, Serrano ham,

and English peas; Perona Farms smoked salmon with spicy cucumber salad, avocado

and toast; Smithfield ham with braised red cabbage, gingered carrots and whole-grain

mustard; Chatham halibut with ramp spaetzle, oregon morels and asparagus; and

warm pecan roll and prune-armagnac ice cream. Call Spire at 617.772.0202 to make

reservations or for more information about the Easter menu.

Turner Fisheries


Fisheries, in the heart of the Back Bay, has expanded their brunch offerings

for Sunday, April 16th, with the addition of two special buffets just to celebrate

Easter. Treat the whole family to small bites, large bites and dessert bites from

chef Christoph

Leu. Choose among small bites like grilled chicken with avocados, chiles

and crispy tortilla; and yogurt and honey granola parfait with berries. Large

bites include options like a brunch sampler of eggs benedict, mini waffle stack

and roasted rack of lamb with ratatouille; and roasted prime rib of beef, spring

onion chutney with sweet garlic jus. Just be sure to save room for tastes from

the dessert bites buffet which includes Valrhona Caraibe chocolate decadence with

golden raspberries; and a creamsicle Easter ring cake with caramelized almonds.

Easter brunch at Turner Fisheries costs $54 per person (or $19 for children under

12). Call 617.424.7425 to make reservations between 10:30am and 4:00pm.

UpStairs on the Square


on the Square offers a couple of options for Easter diners: Enjoy brunch

in the Monday Club Bar where chef Steven

Brand will be showcasing an early spring menu from 11:00am until 3:00pm.

The brunch costs $48 per person (or $24 for children under 12, who’ll enjoy the

festive little chocolate Easter bunnies and brightly colored candy eggs). Menu

items include champagne melon soup with pressed Serrano ham sandwich; savory leek

and spring garlic tart with whole milk ricotta and spring cress; day boat lobster

salad roll on grilled brioche; and caramel fudge tart on a chocolate shortbread

crust with mocha chip ice cream. Upstairs in the Soiree Room, Brand will

be offering another three-course prix fixe menu, this one from 11:00am until 6:00pm.

The $65 menu ($32.50 for children under 12) includes warm blinis with American

spoonbill caviar and traditional accompaniments; spring lamb chops with roasted

new redskin potatoes and parmesan custard; and coconut layer cake with lemon curd

and raspberries. To make reservations, call UpStairs at 617.864.1933.

Vox Populi


Populi welcomes author Kathleen Cleary for a special Easter brunch celebration

and book signing. Cleary will be reading from If this is Heaven, I am going

to be a Good Boy. The Tommy Leonard Story, which chronicles the life of Tommy

Leonard, affable Irishman, bartender extraordinaire and founder of the Falmouth

Road Race. The event starts at 11:30am and costs $39.95 per person, which includes

a buffet brunch from chef Eric

Bogardus, a complimentary mimosa, bloody mary or juice and a copy of the

book (which Cleary and Leonard will both be on hand to sign). The price does not

include tax or gratuity. Call 617.424.8300 to save your seat or drop an email

to marketing@VoxBoston.com.

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