Fresh Flavors of Spring

Passed Hors d’ oeuvres

Endive Leaves w/Fresh Lobster, Pink Grapefruit and Avocado

Steamed Artichokes w/Classic Aioli

Tarragon-Mustard-Crab Stuffed Deviled Eggs

First Course

Spring Greens w/Fresh Strawberries, Breakfast Radishes, Wild Ramps, Asparagus Tips and Pecorino Curls in Sweet-Lemon Honey Vinaigrette

Entrée

Grilled Herbed Cocktail Lamb Chops w/Mint-Cilantro Vinaigrette

Spring Pea Risotto

Oven Roasted Young Carrots w/Orange Glaze

Dessert

Lemon –Coconut Tart w/Fresh Raspberry Coulis and Mint

Coffee Service