EASTER BRUNCH AT GEOFFREY ZAKARIAN’S MEZZANINE BAR AT THE LAMBS CLUB

The Lambs Club’s Mezzanine Bar at The Chatwal will be hosting a grand buffet, complete with a “make-your-own” Easter basket to-go and an exciting collaboration with DOUGH Doughnuts, featuring exclusive flavors! Friends and family of all ages are invited to gather together and celebrate over heavenly Easter brunch fare curated by Chef Geoffrey Zakarian and live jazz music in the restaurant’s art-deco Mezzanine Bar. Enjoy various buffets in the many handsomely decorated rooms such as Easter Breads &

 

Pastries offered in the Mezzanine Bar, Appetizers, Entrees and Sides in the Stanford White Studio and a Candy Display in the Lobby Bar. Additionally, each guest will be served an oversized chocolate egg filled with a variety of Easter candy to be cracked table side. Highlighted dishes include Nantucket Bay Scallop Ceviche, Rack of Lamb with Pistachio, Rigatoncini with Bolognese and an assortment of Easter breads and pastries. As an exciting takeaway, guests can “make-your-own” Easter basket with vintage and house made candies in the Lobby Bar. Full menu below.

 

When: Sunday, April 16th

Where: 132 West 44th Street, New York, NY 10036

Time: 10:30 AM – 4:00 PM

Price: $85 for adults, $65 for children

Reservations: 212.997.5262

Website: www.thelambsclub.com

 

 

MENU

The Bar
Easter Breads & Pastries
Croissants
Chocolate Croissants
Scones
Muffins
Hot Cross Buns
Italian Pane di Pasqua
Braided Easter Bread
Kozunak
Lemon Blueberry Loaves
Cinnamon Rolls
DOUGH Special Edition Doughnuts (a collaboration with The Lambs Club)
 
Stanford White Studio Buffet
Raw
East & West Coast Oysters
Shrimp Cocktail
Little Neck Clams
Tuna Tartare – meyer lemon, avocado
Nantuket Bay Scallop Ceviche – jalapeno, leche de tigre, avocado
 
Cold
Seasonal Fruit Salad
House-Cured Smoked Artic Char – crème fraiche, caperberries
Greek Yogurt Parfait – seasonal berries
Artisanal Cheeses – pickled vegetables, jams, compotes
Assorted Charcuterie and Cured Meats – pickles, marinated olives
Greek Salad – olive oil marinated feta, red wine vinaigrette
Spring Greens Salad – shaved vegetables, tarragon vinaigrette
Assorted Bagels and English Muffins with Spreads
 
Carved
Monkfish Tail – burst tomato, sauce americaine
Rack of Lamb – pistachio, gremolata
 
Hot
Rigatoncini – sauce bolognese
Orecchiette – pancetta, shrimp, fresno chili
 
Sides
Applewood-Smoked Bacon
Chicken Apple Sausage
Hash Brown Potatoes
 
Eggs
Quiche – ramps, hen of the woods, gremolata
Egg White Frittata – peas, fava beans, swiss char, goat cheese, warm tomato jam
Egg and Cheese Sandwich – applewood-smoked bacon, cheddar, tomato confit

Desserts

A variety of fruit pies and tarts

 

 


Lobby Bar

To Go Candies/Easter Baskets
Vintage Candies
Housemade Candy:

  • Peeps
  • Chocolate Bars
  • Jelly Bean Bark
  • Peanut Butter Chocolate Eggs
  • Pate de Fruit

 

 

 

 

 

GREEK EASTER PRIX FIXE MENU AT MARIA LOI’S ESTIATORIO

Celebrate Easter with the flavors and hospitality of Greece by dining on an authentic four-course menu at Chef Maria Loi’s Loi Estiatorio. Guests will enjoy an upscale take on Chef Loi’s homeland cuisine with a unique and innovative twist.

 

(Samira Bouaou/Epoch Times)

 

When: Sunday, April 16th

Where: 132 West 58th Street, New York, NY 10019

Time: 12:00 PM – 8:00 PM

Reservations: 212.713.0015

Website: www.loiestiatorio.com

Price:  $75 for adults, $45 for children

 

(Samira Bouaou/Epoch Times)

 

MENU

First Course (Choice of one): 

  • Μαγειρίτσα / Magheritsa – Traditional Greek Easter Soup with Choice of Lamb Giblets, Chicken, or Vegetable
  • Άνοιξη / Aniksi – Mixed Baby Greens, Orange Suprémes, Pine Nuts, Pomegranate, and Kefalograviera Cheese with Pomegranate-Petimesi Dressing

Second Course (Choice of one): 

  • Φρυγαδελια / Liver – Grilled Liver with Oregano and Olive Oil
  • Ποικιλια / Loi Dips – Tzatziki, Smoked Eggplant, Garlic-Potato, Pougi with Feta

 

 

Third Course:

  • Αρνί Στη Σούβλα / Arni Sti Souvla – Roasted Lamb with Lemon Potatoes

 

Fourth Course: 

  • Μελοπιτα / Cheesecake – Anthotyro-Honey Cheese Cake

Assorted Traditional Greek Desserts

 

 

EASTER SUNDAY SPECIALS AT NISI ESTIATORIO

In honor of this special holiday, Nisi Estiatorio is offering a selection of a la carte specials inspired by the Tyrrhenian and Aegean sea and prepared by Chef Nikola Karvelas. Guests will dine over traditional Greek Easter dishes in the restaurant’s warm, nautical environment in one of New York City’s most beloved neighborhoods. Below, please find a Hightail link to access and download photographs of the restaurant’s interior along with some of the delicious specials.

 

 

When: Sunday, April 16th

Where: 302 Bleeker Street, New York, NY 10014

Time: 11:30 AM – 10:00 PM

Reservations: 212.727.7463

Website: www.nisinyc.com

 

MENU

Soups: 

  • Greek Lamb Soup with Scallions, Dill and Lamb Liver – $10
  • Avgolemono Soup – $10

 

 

Meze:

  • Spinach Pie with Spinach, Scallions, Leeks, Dill, Feta Cheese Wrapped in Handmade Phyllo Dough — $10
  • Cheese Pie with Feta Cheese, Kefalgraviera Cheese, Greek Yogurt, Wrapped in Handmade Phyllo Dough — $15
  • Spreads: Melitzanosalata, Taramosalata, Tirokafteri, Skordalia, Tzatziki, Fava — Single $7, Choice of Four $24
  • Cheese Saganaki / Pan-fried Sheep’s Milk Cheese — $14
  • Meatballs served with Tzatziki — $14
  • Stuffed Mushrooms with Bacon, Roasted Peppers and Melted Mozzarella Cheese — $17
  • Kokoretsi / Lamb Intestines Wrapped Around Seasoned Offal — $17
  • Kontosoulvi / Slow Roasted Pork with Onions and Green Peppers —$17

 

 

Salads:

  • Greek Salad with Tomatoes, Cucumbers, Peppers, Olives, Onions, Capers and Feta Cheese — $16
  • Marouli Salad with Romaine Hearts, Scallion, Dill and Lemon-Feta Dressing — $14

Main Course:

  • Traditional Roasted Lamb — $32

Sides:

  • Lemon Potatoes — $8
  • Greek Fries — $9
  • Horta — $8
  • Asparagus — $10

 

 

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