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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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