
Thyme infused Crème Fraiche Swirl garnished with asparagus tips served with Buttery Croissants
Garnished with lemon
Chef's Pairing
Seafood Wellington with a Béarnaise sauce
Tea Sandwiches:
Tarragon egg salad with asparagus and foie gras
Artichoke in a lemon garlic parmesan aioli on lavosh garnished with roasted peppers
Herb cream cheese with English Cucumber, Roquefort cheese and toasted pecan
Hazelnut Scones with Devonshire cream and spiced pear curd
Frangelico Crème Brulee
Chocolate Ganache Tart
White Cake with Spiced Pear Ice Cream
Various Sweets
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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 |