Easter is always celebrated on the Sunday immediately following the first full moon after the vernal (spring) equinox.

Sunday, April 4, 2010 • 1:00-7:00 PM

EASTER: THE GODDESS OF SPRING

The name of this festival, itself, shows its heathen origin. “Easter” is derived from Eastre, or Eostre, the Anglo-Saxon Goddess of spring and dawn. There also is some historical connection existing between the words “Easter” and “East,” where the sun rises. The festival of Eostre was celebrated on the day of the Vernal Equinox (spring). Traditions associated with the festival of the Teutonic fertility Goddess survive in the Easter rabbit and colored eggs.

Spring is the season of new life and revival, when, from ancient times, the pagan peoples of Europe and Asia held their spring festivals, re-enacting ancient regeneration myths and performing magical and religious ceremonies to make the crops grow and prosper.

From “The American Book of Days,” by George William Douglas we read: “As the festival of Eostre was a celebration of the renewal of life in the spring it was easy to make it a celebration of the resurrection from the dead of Jesus. There is no doubt that the Church (of Rome) in its early days adopted the old pagan customs and gave a “Christian” meaning to them.

From “Easter: its Story and Meaning,” by Alan W. Watts is found: “The story of Easter is not simply a Christian story. Not only is the very name “Easter” the name of an ancient and non-Christian deity; the season itself has also, from time immemorial, been the occasion of rites and observances having to do with the mystery of death and resurrection among peoples differing widely in race and religion.”

From “Easter and its customs,” by Christina Hole we get: “Vernal Mysteries (spring heathen rites) like those of Tammuz, and Osiris and Adonis flourished in the Mediterranean world and farther north and east there were others. Some of their rites and symbols were carried forward into Easter customs. Many of them have survived into our own day, unchanged yet subtly altered in their new surroundings to bear a “Christian” significance.”

Soup

Cream of Roasted Tomato Soup, Long Clawson English Stilton

Puréed seasonal roasted tomato soup topped with English Stilton and micro greens.

Soup a L’Oignon Gratinée

French onion soup, toasted crouton and Gruyère cheese.

Homard Bisque

Rich lobster bisque flavored with brandy and tarragon topped with a fleuron.

Chez François Salads

Assorted fresh fruit of melon and berries topped with a honey yogurt dressing.

Or

Seasonal Erie County greens tossed with a champagne vinaigrette dressing, wrapped in an English cucumber topped with julienne Asian pear, toasted honey roasted pecans and dried cranberries.

Entrées

Kodiak Island Halibut Filet, Bouillabaisse

Sautéed Halibut filet topped with a lobster herb crust served on a bed of braised fennel with fingerling potatoes, clams and mussels, topped with a tomato and saffron broth.

Supreme de Volaille, Homard

French breast of free-range chicken served over wild rice with spring vegetable topped with a lobster and mushroom cognac cream sauce.

Seared California Duck Breast, Frangelico Cherry Glace

A lightly peppered duck breast, served with caramelized pearl onions, plump raisins, sun-dried cherries, topped with Montrachet goat cheese, sauced with a Farngelico duck glace, with a hazelnut sweet potato.

Filet de Boeuf, Duck Confit

Filet of aged beef, grilled, served over a ragout of stewed lentils, topped with duck confit and a tawny port wine sauce, garnished with spring vegetables.

Desserts

Belgium Chocolate Mousse, Almond Cookie & Seasonal Berries

Chocolate mousse, served over and almond cookie topped with a crème anglaise sauce, garnished with seasonal berries.

Fruits Napoleon

$49.95 per person

Tax & Gratuity not included