| |
Chilled Asparagus Soup with Parmesan Custard
Topped with a Sourdough Crouton
Grilled Chicken Breast with a Lime –Kumquat and Lemongrass Dressing
Long Grain and Wild Rice Pilaf
Julienned Spring Vegetables in a Butter Sauce
Artisan Rolls served with Truffle Butter
Vanilla Bean Ice Cream served with Fresh Raspberries, Champagne Sabayon Sauce and a Lace Cookie |
|
|
