Amuse Bouche
oeufs green mayo
(french hard-boiled eggs herbed mayo)
Salade de Saison
white asparagus, heirloom tomatoes with tarragon crab salad
Apéritif
lobster & leek quiche and a mixed greens salad with pink peppercorn vinaigrette
Le Plat Principal
slow braised alba lamb shank with peas, spring mushroom medley and gnocchi
Le Plat Principal
verlasso salmon en croute stuffed with artichoke and spinach served with sauce dijonnaise
Les Desserts
french toast with white chocolate mousse and grand marnier macerated strawberries
Les Desserts
blueberry gelato with barre de crème au citron (french lemon bar)