Executive Chef John Johnson Presents An Egg-ceptional Easter Brunch Menu at Four Seasons Hotel New York

Sunday, March 31, 2013 in The Garden Restaurant.

2013-03-18 — /travelprnews.com/ — Executive Chef John Johnson has created a delicious Easter Brunch menu to share with friends and family alike at The Garden at Four Seasons Hotel New York. His three-course Brunch features Garden favourites as well as new items that are sure to please.

To start, enjoy the Catskill smoked salmon pizette served with soft herbs and whipped wasabi cream fraiche; or the local asparagus salad topped with a poached egg drizzled with a truffled cherry dressing.

For the main course, he features his decadent french toast stuffed with organic blueberries and nutella butter; and a buttery lobster and applewood bacon omelette with rosemary home fries. For those who are looking for something on the healthier side, the lightly roasted branzino with a grapefruit and arugula salad; or the green market frittata should please those picky palates.

Lastly, Pastry Chef Salvatore Martone presents a trio of seasonal tastes: lemon tart, carrot cake and a pistachio Frasier.

There is a separate three-course children’s menu with all their favourites too, including chunky chicken noodle soup; cheesy scrambled eggs; angel hair pasta with parmesan cheese; and grilled chicken or salmon with grilled vegetables or rice. Kids can enjoy a slice of the traditional carrot cake with cream cheese icing or a chocolate brownie sundae for dessert.

Easter Brunch will be served from 11:30 am to 2:30 pm in The Garden Restaurant Sunday, March 31 at USD 139.00 per person for adults and USD 65.00 per child (up to 12 years old) inclusive of tax and gratuity. Reservations can be made by calling 212 758 5700, ext. 5071 or contacting stephanie.chau@fourseasons.com

Hotel Press Contact

Tiffani Cailor
Director of Public Relations
57 East 57th Street
New York, New York, U.S.A. 10022
Email Tiffani Cailor
T. 1 (212) 893-6811

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