Easter Brunch at Nick & Toni’s

NICK & TONI’S will offer a special BRUNCH ON SUNDAY, April 20 to celebrate EASTER. Cost is $80 per person, plus tax and gratuity. BRUNCH WILL BE AVAILABLE FROM 11:30 a.m. – 2:30 p.m. and reservations can be made by calling the restaurant directly at 631-324-3550 or by visiting https://www.nickandtonis.com [https://www.nickandtonis.com]. A separate menu will be available for children for BRUNCH SERVICE. The menus, subject to change, includes:EASTER SUNDAY BRUNCH $80 PER PERSON _PLUS TAX & GRATUITY_ FOR THE TABLE MINI BRIOCHE DONUTS, VANILLA BEAN BROWN BUTTER GLAZE $8 ROSEMARY, THYME & SEA SALT FOCACCIA $12 NICK & TONI’S ZUCCHINI FRITTO $18 ANTIPASTI HARRY’S BERRIES STRAWBERRIES & WHIPPED SWEET RICOTTA , Toasted Muesli, Brioche SHAVED ASPARAGUS SALAD , Easter Egg Radish, Garden Greens, Lemon Vinaigrette CRISPY GOAT CHEESE, Beet Purée, Sweet Peas, Pea Greens CURED WILD SALMON, Blinis, Crème Fraiche, Pickled Ramps SEARED YELLOWFIN TUNA, Fingerling Chips, Cured Egg Yolk, Olive Tapenade GRILLED APRICOTS & SPECK, Stracciatella, Toasted Hazelnuts SECONDI GOAT CHEESE & CARAMELIZED LEEK QUICHE, Frisee, Tomato Confit, Lardons LEMON RICOTTA PANCAKES, Harry’s Berries Strawberries, Fresh Cream, Applewood Smoked Bacon ROASTED WILD MUSHROOMS, N&T Poached Eggs, Crispy Polenta, Wild Arugula SEAFOOD LASAGNA, Lobster, Rock Shrimp, Besciamella, Basil Pesto PAN SEARED HALIBUT, Fava & Spring Onion Ragu, Pea Greens, Lemon Caper Aioli GRILLED RACK OF NEW ZEALAND LAMB , Crispy Sweet Pea Risotto, Garden Mint, Jus DESSERT LEMON SORBET, BLUEBERRY COULIS, MERINGUE CRUMBLE FIOR DI LATTE GELATO, HARRY’S BERRIES STRAWBERRIES RICOTTA TART, ORANGE CURD, CANDIED CITRUS BUTTERMILK SHORTCAKE, STRAWBERRY MOUSSE, STRAWBERRY RHUBARB COMPOTE TARTUFO, CARAMEL TRUFFLE, CHOCOLATE & HAZELNUT GELATO, ALMOND BISCOTTI