Le Colonial Delray Beach unveils Easter menu featuring French-Vietnamese specialties

Outdoor dinning room at Le Colonial in Delray Beach. [Photos by Le Colonial]

Le Colonial, the French-Vietnamese restaurant at 601 East Atlantic Avenue in downtown Delray Beach, will offer a curated selection of Easter specials for lunch and dinner on Sunday, April 5.

The holiday menu features appetizers, large plates and a dessert crafted to complement the restaurant's signature blend of French colonial elegance and Vietnamese culinary tradition.

Three appetizers lead the Easter offerings. Bò Wagyu Tái ($34) features hand-cut wagyu beef tartare with shallot, caper, egg yolk, lime nuoc mam dressing, crispy shallots and grilled sesame rice crisps. Gi Cua & Bo ($29) presents Dungeness crab and avocado salad with green mango, aji-lime emulsion, Thai basil, toasted coconut and fresh herb salad. Bánh Cuon Vịt Sa ($26) offers steamed rice crepe with lemongrass duck, toasted rice powder, mint, scallion, kaffir lime and a light coconut reduction.

Large plate selections include Cá Tuyet Kho Ot Thái ($48), a claypot black cod with palm sugar caramel, nam prik pao glaze, Thai eggplant, basil and jasmine rice. Cá Chẽm Nuong Sa ($46) features lemongrass grilled striped bass with green mango herb salad, nam jim jeow and toasted coconut rice. Cuu Nuong Sa ($58) showcases braised Colorado lamb shank with fragrant massaman curry, root vegetables, jasmine rice and fresh herbs.

For dessert, the restaurant will serve Bình Minh Vàng, or Golden Awakening ($17), a lemongrass ricotta mousse with mango-passionfruit yolk, carrot-ginger cake, almond-ginger crumble and mascarpone.

Le Colonial Delray Beach will be open from 11:30 a.m. to 3 p.m. for lunch and 4 p.m. to 9 p.m. for dinner on Easter Sunday.

Le Colonial evokes the atmosphere of 1920s Saigon, blending French colonial aesthetics with Vietnamese cuisine. The restaurant was launched over three decades ago by restaurateurs Rick Wahlstedt and Joe King and now operates locations in Chicago, Houston, Atlanta, Delray Beach, Naples, Lake Forest, Illinois, and Denver.

The culinary program is overseen by Vietnamese chef and cookbook author Nicole Routhier and culinary director Hassan Obaye. The kitchen emphasizes fresh, locally sourced vegetables, premium seafood and meats prepared with traditional Vietnamese herbs and spices.

For more information or reservations, visit lecolonial.com, follow lecolonial_restaurants on social media.