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)

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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 NOVEMBER    Pumpkin and Sage DECEMBER    Persimmons and Pear