MAY MENU: Tulips and Tarragon Entrée Soup: Watercress finished with white truffle oil and a tarragon infused crème fraiche swirl; Served with a freshly baked  buttery croissant twist *Water: Garnished with tarragon *Selected Tea: Chef's Pairing Courses: Un (1): Seafood Wellington with a creamy lemon sauce Deux (2): Tea Sandwiches: Croquee Madame Tarragon egg salad garnished with caper berry Blini with smoked salmon and crème fraiche Trois (3): Almond scones served with Devonshire cream and strawberry kiwi curd Savories Grand Marnier Crème Brulee , Chocolate Ganache Tart, Cannele Strawberry Shortcake, Caramel Balsamic Gelato, 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