For home celebrations, Chef Michael Rozzi creates an Easter To Go Kit serving four to six adults for $400. Orders are required by Thursday, April 1 for pick up Saturday, April 3 from 2:00 p.m. to 4:00 p.m.
Main course options -- trimmed, tied and ready-to-cook roasts with instructions -- are pastured Oregon beef tenderloin with mushroom and red wine jus or free-range Australian leg of lamb with roasted garlic and Dijon.
Both mains come with three cooked sides, ready to reheat including roasted asparagus mimosa with tarragon-caper-egg dressing; snap pea, baby carrot and artichoke fricassee; and truffled potato gratin with caramelized onions.
Dessert choices are The 1770 House signature warm date cake with sticky toffee sauce and vanilla gelato or chocolate snuffle cake with pineapple, coconut, rum caramel, and vanilla gelato. House favorite caramel popcorn is an added treat with each order.
Enhancements to start the dinner are available including Thomas Keller’s Regiis Ova 4-ounce Caviar Supreme Kit with crème fraiche and blini - $350; 36 piece poached shrimp platter with horseradish cocktail sauce and lemon - $100; and spring pea soup with cornbread crumbs and paprika oil, 2 quarts - $30
Chef Rozzi's menu may also be enjoyed with selections from the Wine Spectator award winning wine list overseen by Wine Director Michael Cohen.
