A glorious EASTER SUNDAY LUNCH! Inspired by meals enjoyed during my recent travels, our lunch will include very traditional Irish fare along with some more modern dishes.
The menu celebrates the wonderful spring produce newly appearing in our local markets. We’ll start with elegant Chilled Pea Soup with Morel Cream. For the main course, choose Roast Rack of Lamb with Baby Carrots and Turnips and Herb Crème Fraîche or holiday-worthy vegetarian Spring Green Pithivier, a savory take on the spiraled pastry classic (or sample them both). We’ll make pretty Pommes Anna, too. For dessert, Bittersweet Chocolate Roulade will be served with fresh spring berries.
After the cooking concludes, we will share lunch around the table, along with selected wines, beers, and non-alcoholic beverages, raising our glasses in a toast to new skills and a properly delicious Sunday Lunch!