Spring Gala
Dinner Menu
First Course Trio
Spring Pea & Mint Soup
Seared Scallop on Sweet Pea Puree
Pea Shoot Salad with Blood Orange
Entrée
Roast Loin of Veal
Lavender, cornbread and fresh apricot roulade
Armagnac Demi Glace
Celeriac Hash and Spring Vegetable Confetti
Sweet Conclusion
Alternating Desserts
Crisp Almond Tuile Cup
cradling a trio of fresh fruit sorbets
garnished with berries and mint
Layered Raspberry and Dark Chocolate Timbale
raspberry coulis and fresh berries
Petit Fours
Freshly Brewed Decaffeinated Coffee
English Tea
