JANUARY MENU: Lemons and Limes Entrée Soup: Greek Lemon with chive infused Crème Fraise Swirl finished with crispy leek; Served with Buttermilk Biscuit infused with crispy pancetta bits *Water: Garnished with sliced lemons and limes *Selected Tea: Chef's Pairing Courses: Un (1): Beef Wellington with truffle mushroom demi Deux (2): Blueberry-Lemon Scones served with Devonshire cream and lemon curd Trois (3): Tea Sandwiches: Smoked Turkey on herbed cream cheese with Caribbean peach lime chutney and capers Blini with Red and Black Caviar garnished with lemon chive crème fraise Lime 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)

j_

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