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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
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