Hors D'oeuvres

Cheese puff “gougere”
English pea soup and golden croutons
Chicken with fresh herbs and fava beans
Smoked salmon mille feuille with herbed cream cheese
Green asparagus and poached quail egg

Appetizer

Pea ravioli garnished with sugar snap peas, baby carrots, and Parmesan

Entrée

Rack of spring lamb in a herb crust, eggplant caviar, crispy panisse, herbed tomato, and new garlic jus

Dessert

Rhubarb crumble and rhubarb sorbet

Hors D'oeuvres

Heirloom baby tomato crostada
Mini crab and ginger cake, and remoulade sauce
Corn cake topped with double smoked bacon
Yellow and red tomato gazpacho
Lobster medallion on mini brioche

Appetizer

Heirloom tomato tatin tart with herbed ricotta cheese, black olives, red pepper, and zucchini gremolata

Entrée

Roasted cod, sweet peas, chanterelle mushrooms and asparagus, and pea sauce

Dessert

Pavlova of red berries and homemade vanilla ice cream

Hors D'oeuvres

Goat cheese and beet, and scallions on baguette with candied pecan
White bean and root vegetable crostini
Double baked mini potato with leeks
Warm potato pancakes with apple chutney

Appetizer

Crispy goat cheese, red and golden beet salad, artichokes, asparagus, yellow and green beans, and baby salad leaves

Entrée

Duck breast with roasted stone fruits, caramelized parsnips, and sugar snap peas

Dessert

Poached pear, Champagne sabayon, and homemade pistachio ice cream

Hors D'oeuvres

Wild mushroom and leek quiche
Crispy Monegasque ravioli stuffed with fresh herbs, greens, and ricotta
Black truffle risotto balls
Blue cheese, pear, and nuts

Appetizer

Chicken and chestnut soup, golden croutons, and shaved black truffle

Entrée

Beef Bourguignon, roasted potatoes, baby carrots, pearl onions, and button mushrooms

Dessert

Tart tatin and caramel ice cream