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
Various Sweets

$30 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