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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
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