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Easter menu: Chic three-course lunch

Take a cue from spring and lighten up your table with a fish main, freshly baked popovers and a light and airy dessert.

Rolled trout with asparagus and tarragon cream.
Photo, Roberto Caruso.

Take a cue from the mild spring weather and lighten up your Easter Sunday menu. This three-course setting is simple yet chic with a fresh and tangy fish main, chive popovers and the prettiest pavlova cupcakes for dessert.  

 

Chive-popovers-0-l

Chive popovers.
Photo, Michael Alberstat.

 

Chive popovers
One muffin tin and a handful of baking ingredients turns out patisserie-worthy goodies.

 

 

 

 

 

 

Trout with asparagus cream

Rolled trout with asparagus and tarragon cream.
Photo, Roberto Caruso.

 

Rolled trout with asparagus and tarragon cream
These pretty fish roll-ups stuffed with in-season asparagus and drizzled with a fresh tarragon-cream dressing are perfect for brunch or a light dinner.

 

 

 

 

 

 

Raspberry-rhubarb pavolva cupcakesPhoto, Michael Graydon.

Raspberry-rhubarb pavolva cupcakes.
Photo, Michael Graydon.

 

Raspberry-rhubarb pavlova cupcakes
This make-ahead treat will keep (unfilled) in the refrigerator for up to three days.