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
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