JUNE MENU: Peas and Parsley Entrée Soup: Rich Fresh Pea Soup with Parsley: Parsley infused crème fraiche swirl; Served with freshly baked buttery croissant *Water: Garnished with parsley and sliced lemon *Selected Tea: Chef's Pairing Courses: Un (1): Endive filled with fromage blanc Deux (2): Tea Sandwiches: Mini lemon chicken Wellington Tomato and goat cheese cake garnished with fresh basil Parsley gremalata cream cheese topped with roasted pecan Trois (3): :Strawberry scones served with Devonshire cream and lemon curd Savories: Chocolate Ganache Tart, Cheesecake, Petit Fours, Nut Tart , Shortbread Gelato Sandwich $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