Beer, chocolate and prix-fix eats for Easter and Passover in Philly

Alright peeps, I got some Easter eats (and drink) for ya.

Here are some of this year's Passover and Easter offerings that have come across my radar.

1. Victory Brewing and Asher's Chocolates have teamed on a chocolate covered pretzel and beer pairing. Victory brings its oak barrel aged triple, White Monkey. Asher's limited edition dark chocolate and mini pretzel was developed exclusively for the flavors in the White Monkey.

Here in the city you can pick this duo up at "select neighborhood Fooderies." Otherwise, Victory has um, Asher's.com's got um, The Greeks Next Door in Narberth have them, and Link Beverage in Coopersburg -- where is Coopersburg? Anyway, they have them too. The price point is less than $20 for the pair and could be a good buy for a special someone's Easter basket.

2. Chef Tim Spinner has concocted a Mexican Passover menu at Cantina Feliz in Fort Washington: Feliz Passover. While the four course prix-fix menu isn't really for the super religious (it's not kosher), it does "meet most Passover requirements" as the tostadas are made of root vegetables and the taco shells are being subbed out with bibb lettuce. $27 per person, plus tax and gratuity. Here's the menu:

Wild King Salmon Tostada, Mango, Jicama, Pineapple, Malanga Chip

Matzo Ball Soup, Red Chile, Avocado, Chicken

Braised Short Rib Taco - Morita Chile Barbeque Sauce, Chipotle Coleslaw, Boston Bibb Lettuce

Flourless Chocolate Cake - Sweet Potato Caramel, Rhubarb Mousse 

3. The Radisson Blu Hotel Warwick is offering a prix-fix Easter Brunch from 11 a.m. to 5 p.m., Easter Sunday, April 20, at Tavern 17 on the first floor of the hotel.

They're offering three courses for $32 per person, $17 for kids 12 and under. Reservations are recommended. Check the menu below. The focaccia and dijon crusted rack of lamb sounds like a win, but the menu, in full sounds solid.

Here's the menu:

First course:

  Carrot ginger soup topped with crème fraîche and toasted sunflower seeds

Arugula, watercress and strawberries, spiced walnuts, goat cheese and citrus vinaigrette

Entrée:

 Focaccia and Dijon crusted rack of lamb, roasted fingerling and artichokes, oven roasted asparagus

Tangerine glazed ham, celeriac whipped Yukons and baby carrots

Grilled organic salmon with sweet chili glaze, sugar snap peas and wasabi mash potatoes

Dessert:

Lemon tart berry coulis and fresh raspberries

Triple chocolate mousse, salted caramel in a chocolate tulip

Four layer carrot cake filled with raisins, walnuts, and pineapples, finished with cream cheese icing