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Yummy Easter Happenings Galore! March 21, 2010

Posted by jwdineline in Home, Savor The Flavor with Jim White.
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Here comes Peter Cotton Tail, hoppin’ down the

bunny trail.

Waiter, ask that rabbit to refill our tea, please!

In honor of one of the most important family dining times of year, here is a sampling of some restaurants featuring Easter specials.  Add to this in the comments section if you are a restaurateur and would like to have our readers know about your Easter specials.  Thanks.

Chef Doug Brown (Dish), is offering an Easter Jazz Brunch at the Orion Ballroom in Oak Cliff, five minutes from downtown at 400 South Zang Street, 15th Floor, from 10 until 3.  This is the Bank of America Building.  The Orion Ballroom sits atop it. Chef Brown is featuring a lavish array of salads, fresh fruits and vegetables, smoked salmon, carving stations with ham and steamship of beef, an omelet station, pasta and fajita station, plus a temping array of cakes, pies and desserts.  The price is $24.95 for adults and $12.95 for kids under 12.  Make reservations by calling 214-942-1661 or email brunch@theorionballroom.com.

Lavendou Bistro Provençal Owner Pascal Cayet and Executive Chef Francois Soyez are offering something for almost everyone at their Easter Brunch.
First Course:  Soupe Froide de Concombre (Cold Cucumber Soup);  Prosciutto et Melon Sauce Sangria (Prosciutto and Melon with a Sangria Sauce); Salade César (Traditional Caesar Salad); or Vol au Vent de Fruits de Mer (Mixed Seafood served in a pastry shell).

Second Course:  Oeufs Poché Norvegienne (Poached Eggs on an English Muffin with Smoked Salmon and Spinach); Filet de Sole au Crabe et Champagne (Filet of Sole with Crab Meat and Champagne Cream Sauce with Basmati Rice); Gigot d’Agneau Provençal (Roasted Leg of Lamb with Gratin Dauphinois); or Poitrine de Volaille Chasseur (Breast of Chicken with Mushroom, Tomatoes and Demi-Glace Sauce with Fettucini).

Dessert:  La Tarte au Citron Meringuée (Lemon Tart with Meringue); Profiteroles au Chocolat (Ice Cream Filled Pastry Puffs with Chocolate Sauce); Feuillantine aux Fruit Rouges (Mixed Berries in a puff pastry with Chantilly cream); or Gâteau au Fromage (White Chocolate Cheesecake with raspberry coulis).

Easter Sunday, April 4 from 11 a.m. to 2:30 p.m., Lavendou’s Easter Brunch is $29.95 per guest, plus beverage, tax & gratuity.

Lavendou is located at 19009 Preston Road, Suite 200, in Dallas (75252). Make reservations by phone (972-248-1911), fax (972-248-1660), by e-mail to provencial@aol.com or through their web site, http://www.Lavendou.com.

The Capital Grille is offering Easter Brunch from 1030 until 230 and suggesting you might want to try a dry aged steak or some fresh seafood along with one of their 350 wines.  This is starting to sound like a celebration.   Brunch is $35 per person (the wine is extra).  Call 214-303-0500 for reservations.  Or go to this reservation site.

Chef David Bull welcomes you to Easter brunch at Bolla in the Stoneleigh Hotel from 11 a.m. until 2:30 p.m.  He is offering a special three-course prix fix menu for $36 ($48 with Champagne and Mimosas) and $18 for children.  Call 214-871-7111 for reservations.  Or email reservations@stoneleighhotel.com.  See details of Easter Brunch and other special events at the Stoneleigh here.

Boi Na Braza in Grapevine has an Easter special, offering their full course meal, huge salad bar and desserts for $47.50 per person.  This is the place to go if you’re hungry and want meat and more meat.  They’ll be open special hours on Easter from noon until their last seating at 8:45 p.m.  Call 817-329-5514 or 81-251-9881.  Or email julio.matheus@boinabraza.com.  Located at Highway 121 at Hall-Johnson.

Cadot Restaurant is offering a three-course Easter Brunch for $29.95 person from 11 a.m. until 2:30 p.m.  Call 972-267-5700 for reservations.  Here’s the menu:

FIRST COURSE
Duck Terrine With Pistachios And Truffles
Or
Tropical Gazpacho
Or
Poached Eggs In Mediterranean Quinoa Salad with Smoked Salmon Hollandaise Sauce
Or
Warm Goat Cheese Salad With Baby Mixed Greens And Balsamic Vinaigrette

SECOND COURSE
Crusted Almond Tilapia on a Bed of Risotto, Served with Champagne Sauce
Or
Lamb Chops with French Fries and Green Beans Served with Curcumin Sauce
Or
Short Ribs with Horseradish, Mashed Potatoes and Celery Root Puree, Topped with Baby Arugula

THIRD COURSE
Chocolate Heart with Mixed Berries and White Chocolate Sabayon
Or
Cherry Clafouti Ginger Confit
Or
Floating Island with Caramel Sauce

Chef Avner Samuel and Aurora offer a Kamen Estate Wine dinner on Tuesday April 6th.

It’s a six course affair featuring Kamen Cabernet and Syrah with special guest Robert Kamen, winery owner and screenwriter.  Mr. Kamen’s projects include The Karate Kid series (including the new film), the Transporter series, and his ode to Napa Valley winemaking “A Walk in the Clouds” starring Keanu Reeves.  The dinner is $150 per person.  Call or email for a reservation, 214-528-9400, or auroradallas.sbcglobal.net.  No slipping any “blockbuster screenplay” ideas to Mr. Kamen during the third-course!

Happy Easter!  Cheers!  Jim

Comments»

1. Therese Green - May 28, 2010

Incredibly awesome post! Honestly.

Like

jwdineline - June 14, 2010

Thanks, Therese!

Like


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