Lent & Easter Features
A LENTEN TRADITION
Enjoy chef-selected seafood features
thoughtfully prepared for the season.
February 18 - April 4, 2026
LITTLE GEM SALAD
fennel, pickled red onion, parmesan crumbs, lemon dill dressing
SHRIMP & CRAB FRESCA BUCATINI
ritz cracker crusted shrimp, lump crab, spinach, roasted tomatoes, lemon-tomato puree
CRAB STUFFED SALMON
red pepper bearnaise, smashed redskins, fresh asparagus
SNAPPER HEMINGWAY
parmesan crusted, coconut-ginger rice, asparagus, lemon beurre blanc
CAJUN MAHI MAHI
butternut squash risotto, toasted pepitas, pecorino crumbs, brown butter sage sauce
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EASTER SUNDAY
Our Easter Buffet, a beloved Grand Concourse tradition,
returns this Easter Sunday and will be offered
as the day’s exclusive dining experience.
Sunday, April 5, 2026
Reservations Strongly Recommended
View Our Easter Buffet Menu