Easter at The Inn

Please join us for a seven-course Easter tasting menu created by Patrick O'Connell including:

Amuse-Bouche

To Begin:
Roasted Garlic Custard Baked in an Egg Shell
with Parmesan Mousse

‍Citrus and Dill-Cured Hamachi
with a Mélange of Lobster, Artichoke and Lemon
Wakatake Onikoroshi, Demon Slayer, Junmai Daiginjo, Shizuoka, Japan

The Season’s First White Asparagus
‍with Sorrel Gelée and Virginia Country Ham
Schloss Gobelsburg, Grüner Veltliner, Steinsentz, Kamptal, Austria (2022)

Pan-Seared Diver Scallop
Perfumed with Passionfruit and Ginger
‍Karl Schäefer, Riesling, Sonnentropfen, Dürkheim Feinherb Pfalz, Germany (2022)

Grilled Lamb Loin with a Skewer of Merguez Sausage,
Parsley Purée and Mille-Feuille Potatoes
‍Domaine Grand Veneur, Le Miocène Châteauneuf du Pape Rhone Valley, France (2022)

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A Sweet Segue in Miniature 

A Selection From Our Dessert Menu, including our Easter Classic
Our White Chocolate Bavarian Easter Egg Surprise

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