Easter Sunday Dinner at SONOMA
When:
Sunday, Apr 04, 2021 11:00a -
5:00p
Sunday, Apr 04, 2021 11:00a -
5:00p
Where:
SONOMA Restaurant
363 Plantation Street
Worcester, MA 01605
Admission:
Unknown
Categories:
Alcohol, Date Idea, Food
Gather with family and friends to experience an extraordinary Easter Sunday to remember, as only SONOMA can present. Rejoice in new beginnings, new opportunities to reconnect, and new meaningful traditions, as we look forward to the hope, joy, and happiness that this season promises at SONOMA.
Unsurpassed ambiance, award-winning hospitality, and an amazing three-course, farm-to-table prix fixe menu, featuring the freshest flavors of Spring, await your celebration.
This Easter Sunday, start with SONOMA’s signature Butternut & Lump Crab Bisque, Jumbo Cocktail Shrimp, or Organic Baby Kale Salad, with mandarin orange citrus and crumbled goat cheese. By popular demand, SONOMA’s Traditional Easter Dinner features sliced Korobuta Honey Glazed Ham, with sweet carrots and farm fresh butter-whipped mashed potatoes. A wide variety of savory entrees like Grilled New Zealand Rack of Lamb, Duck à l’Orange, Grilled 15 Oz Ribeye Steak, and Grilled Salmon Oscar may make it truly difficult to choose. Additional options include Grilled Cajun Dusted Swordfish and Grilled Cauliflower Steak (vegetarian). For a sweet treat, indulge in SONOMA’s Sticky Toffee Pudding, Apple Crumb Cake, or decadent Tiramisu, guaranteed to delight. A variety of Seasonal Fruit Sorbet flavors are also available.
If you prefer to eat outside, our large and beautiful patio offers extensive seating.
The health and safety of our guests remain our top priorities. SONOMA implements the most stringent COVID-19 safety protocols, exceeding industry standards. Free and ample parking is available.
Make your Easter Sunday Dinner reservations now by calling Marie at (508) 453-1111 or by email at [email protected].
Cost: $69.95 per person, $20.00 per child under 12 years old; Tax & gratuity additional
EASTER SUNDAY MENU
Choose one from First, Second, and Last
FIRST:
BUTTERNUT & LUMP CRAB BISQUE
Crème Fraîche
JUMBO COCKTAIL SHRIMP (4)
Cocktail sauce, horseradish, lemon
ORGANIC BABY KALE SALAD
Mandarin oranges, cherry tomatoes, crumbled goat cheese,
sun-dried cranberries, candied pecans, balsamic vinaigrette
SECOND:
TRADITIONAL EASTER DINNER
Sliced Korobuta Honey Glazed Ham
Sweet carrots and farm fresh butter-whipped mashed potatoes
GRILLED NEW ZEALAND RACK OF LAMB
Dijon herbes de Provence crust, golden Yukon whipped potatoes, Brussels sprouts, glace de veau
DUCK À L’ORANGE
Pan seared Long Island duck breast, roasted tri-colored baby potatoes, wilted garlic baby spinach
GRILLED 15oz RIBEYE STEAK
Crispy potato gnocchi, broccolini, cremini duxelle sauce
GRILLED SALMON OSCAR
Red quinoa, sautéed Swiss chard, lump crabmeat, hollandaise sauce
GRILLED CAJUN DUSTED SWORDFISH
Jasmine rice, haricots verts, mango lime salsa
GRILLED CAULIFLOWER STEAK (VEGETARIAN OPTION)
Wilted baby spinach, sun-dried cranberries, toasted pepitas, chimichurri
LAST:
STICKY TOFFEE PUDDING
Served warm with candied pecans & bourbon vanilla gelato
APPLE CRUMB CAKE
Served with sea salt caramel gelato
TIRAMISU
Classic rich decadent Tuscan coffee dessert
SEASONAL FRUIT SORBETS
Dairy free, fat and cholesterol free
Ask your server for flavors
