Celebrate Easter at The Boarding House on March 27, where Chef Tanya Baker has created a three-course prix fixe menu for the holiday.
Starters include dishes such as:
Hen Egg with polenta fries, a Baby Spinach Salad, or Pea Soup.
Entree options include:
Spinach Crepes with onions and smoked salmon, Skate Wingwith roasted cauliflower, Pork Tenderloin with sweet and sour braised cabbage, or Braised Short Ribs with horseradish grits.
In addition, Chef Julia Fitting has created a dessert sampler, including:
A Carrot Macaron, Milk Caramel Truffle, and a Coconut Rocher.
This Easter menu is $44 per guest, with optional cocktails as well as a $15 children’s menu option. To view the complete menu or to make reservations, visit The Boarding House’s website.