Colicchio & Sons is offering a festive four-course spring menu.
Chris Lavey, Chef de cuisine will be serving
White and Green Asparagus with spring garlic sabayon and mache,
Suckling Pig Confit with sunnyside-up egg and mustard jus
Roasted Lamb Loin
Stephen Collucci’s, Pastry chef will be serving up
Seared Carrot Cake with toasted Coconut
Chocolate Mousse with poached Rhubarb
Rose and Lychee sorbet
Corkbuzz Wine Studio is celebrating Easter with a large-format, springtime feast from chef Phil Conlon and four bottles of wine specially selected by Master Sommelier Laura Maniec.
Chef Conlon’s family-style menu includes
Poached Leeks vinaigrette with Dijon, fresh herbs and chopped egg
Ricotta- and Chard-stuffed Cannelloni, Forest Mushrooms and Fava Beans
Leg of Lamb Confit with roasted spring vegetables, Rosemary Lamb Jus, Cassoulet Beans
House-made Merguez and classic Vanilla Bean Crème Brûlée
Guests can reserve a table for up to six people for $500, which includes all food, wine and gratuity.13 East 13th Street (5th-University),646.873.6071
And for those who want an a la carte menu…
The Breslin Bar & Dining Room is accepting brunch reservations for all size parties via email to email@example.com. The restaurant is also offering sweet, currant-studded hot cross buns for takeaway on Fri/Apr 18 and Sat/Apr 19 by the half dozen ($20).
Orders must be placed by emailing hotcrossbuns@
Rosemary’s in the West Village will also be a delightful dining spot. Chef Wade Moises holiday specials, in addition to the restaurant’s regular brunch menu, a la carte. Reservations will be accepted for parties of all sizes and can be made by emailing events@rosemarysnyc.
And for those looking for a fun outing with a good deal…
Blue Bottle Coffee will serve hot chocolate with bourbon-infused handmade marshmallows.
The Cannibal will serve their weekly Sunday Supper ($35/person) featuring beer-glazed honey ham, scalloped potatoes and a spring vegetable salad.
The Brooklyn Kitchen will offer an “Art of Chocolate Making” class on 4/9 to teach students to make their own Easter chocolates.