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)

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