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spring luncheon

first course

Mixed Organic Greens with Fresh Seasonal Berries, Toasted Almonds, Mint Chiffonade, and Poppyseed Vinaigrette

second course

Champagne Granita

third course

Pesto Spaghettini with Jumbo Tiger Shrimp, Fresh Herbs, and Shaved Parmesan Cheese

dessert

Four Layer Vanilla Bean Cake with Buttercream Filling, Vanilla Icing and Edible Rose Petals

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