DECEMBER MENU: Persimmons and Pear Entrée Soup: Thyme infused Crème Fraise Swirl finished with crispy shallots; Served with Buttermilk Biscuit infused with crispy pancetta bits *Water: Garnished with sliced apple *Selected Tea: Chef's Pairing Courses: Un (1): Beef Wellington with truffle mushroom demi Deux (2): Cranberry Scones served with Devonshire cream and persimmon pear curd Trois (3): Tea Sandwiches: Black Forest Ham on herbed cream cheese with spicy chutney and caper Grilled Asparagus on egg salad with foie gras de canard and thyme garnish Herbed Cream Cheese with English cucumber, Roquefort cheese and glazed walnut Savories Pot de Cream, Custard, French Cannelle, Walnut Tarts, and Various Sweets $40 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