MARCH MENU: Artichoke and Asparagus Entrée Soup: Thyme infused Crème Fraiche Swirl garnished with asparagus tips; Served with Buttery Croissants *Water: Garnished with lemon *Selected Tea: Chef's Pairing Courses: Un (1): Seafood Wellington with a Béarnaise sauce Deux (2): 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 Trois (3): Hazelnut Scones with Devonshire cream and spiced pear curd Savories Frangelico Crème Brulee, Chocolate Ganache Tart, White Cake with Spiced Pear Ice Cream, 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