FEBRUARY MENU: Chocolate and Red Roses Entrée Soup: Chocolate Molè with cilantro infused Crème Fraise Swirl finished with crispy leek; Served with Buttery Croissants *Water: Garnished with rose petals *Selected Tea: Chef's Pairing Courses: Un (1): Duck Wellington with dark cherry balsamic demi-glacè Deux (2): Cherry-Chocolate Scones with Devonshire cream and strawberry rhubarb butter Trois (3): Tea Sandwiches: Smoked Turkey on herbed cream cheese with spicy mango chutney, caper garnish Egg Salad with radish, red and black caviar garnish Roasted Red Pepper cream cheese with English cucumber, Roquefort cheese and toasted pecan Savories Triple Lemon Cheesecake, Bittersweet Chocolate Bread Pudding with Rum Sauce, French Cannelle, 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