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)

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