Sample Menus

Spring:

Cream of Watercress Soup, Sesame Crisps

Cardamon Crusted Rack of Lamb, Rosé Jus

Fresh Pea Timbales

Grilled White Asparagus

Baby Carrot Purée

Summer:

Chilled Fruit Gazpacho

Seared Scallops, Pancetta, Vanilla Cream

Wilted Arugula, Shaved Parmesan

Grilled Polenta with Fresh Corn

Tomato Coulis

Fall:

Roasted Squash & Garlic Potage

Peppered Lavender Beef, au Jus

Celeriac Purée

Spinach Croquettes

Blue Potato Rösti

Winter:

Wild Mushroom Velouté

Braised Oxtail

Creamy Roasted Cauliflower

Garlic Sauteed Rapini

Spice Roasted Beets

Sample Appetizers

Watermelon Gazpacho Shooters

Buttermilk and Cucumber Shooters

Spinach Pesto Stuffed Radish

Lentil Tapenade on Vegetable Crisps

Calabrese Stack

Devilled Eggs with Horseradish

Kale Chips

Batons au Moutarde

Moroccan Kopkas

Warm Prosciutto Wrapped Zucchini

Shrimp Paté on Cucumber Rounds

Deconstructed Caesar Salad

Mustard Seed Encrusted Scallops

Coffee Crusted Lamb Pops