Easter at Fishtag

Chef Michael Psilakis plumbs his Greek heritage for the Easter season, offering brunch and dinner menu additions that feature traditional holiday ingredients like lamb and eggs. Try stuffed leg of lamb with baby asparagus and hollandaise ($16), a lamb trio (grilled ribs, stuffed leg, merguez) with skordalia and baby leeks ($30), and Greek honey cake with amaretto crunch gelato ($8). All dishes will be available for two weekends, covering both Catholic and Greek Orthodox Easters.