APRIL- SPRING DINNER - SUNDAY APRIL 30, 2023
HORS D’OEUVRE
SPRING ROLLS WITH SPICY PEANUT DIPPING SAUCE
PETITE CRUDITÉ PLATTER WITH SPRING ONION CRÈME
ELDERFLOWER SPARKLER
FIRST COURSE
CAULIFLOWER AND GRUYERE CHEESE MOUSSE WITH ARTICHOKES AND ALMOND
SECOND COURSE
STEAMED ASPARAGUS WITH WHIPPED ANCHOVY BUTTER AND PARMESAN FOAM
ENTREE
PAN SEARED SEA TROUT WITH PEAS AND CRAB
DESSERT
RICE PUDDING WITH RHUBARB AND STRAWBERRY COMPOTE