The New York Wine and Culinary Center provided a special Easter brunch for guests coming in for a bite on Sunday.
Long Island flounder over New York State barley risotto and braised veal shank over roasted fingerling potatoes were just some of the items on the menu.
A Manhattan inspired prefix menu was available including two starters, two entrees and two desserts. Ninety percent of the ingredients used were from around New York State.
This was this first year that the Culinary Center pulled out all the stops with an enhanced Easter brunch menu. Sous Chef Andrew Chambers tells us it was very well received.