APRIL MENU: Lavender and Lilac

Entrée Soup: Purple Peruvian potato leek served with a freshly baked  buttery croissant twist

*Water: Garnished with lavender

*Selected Tea: Chef's Pairing

Courses:
Un (1): Salmon Wellington with hollandaise sauce  

Deux (2): Tea Sandwiches:
Lavender roasted chicken salad garnished with fresh fennel

Bacon and mascarpone tart

Lavender  cream cheese with English cucumber, Roquefort cheese and toasted pecan

Trois (3): Lemon blueberry scones served with Devonshire cream and blueberry curd

Savories
Lavender Crème Brulee
Chocolate Ganache Tart
White Cake  with dark cherry balsamic reduction,
Ice Cream studded with dark cherries , and
Various Sweets

$30 per Guest (tax and gratuity not included)

MENU THEMES

JANUARY
   Lemons and Limes
FEBRUARY
   Chocolate and Red Roses
MARCH
   Artichoke and Asparagus
APRIL
   Lavender and Lilac
MAY
   Tulips and Tarragon
JUNE
   Peas and Parsley
JULY
   Summer Harvest
AUGUST
   Melons and Figs
SEPTEMBER
   Aubergine and Eggplant
OCTOBER
   Fall Harvest

DECEMBER
   Persimmons and Pear