Spring Menu

Lavender Vodka Lemonade
Cucumber Water 

Hors d’ oeuvres
Roquefort Grapes with Toasted Pecans
Wild Mushroom Bruschetta with Fresh Basil and White Balsamic Reduction

Grilled Lamb with Rosemary Mint Drizzle
Couscous with Fresh Herbs, Toasted Pine Nuts, Fresh Arugula and Roasted Tomato Dressing
Fresh Asparagus with Sauteed Ramps and Lemon Garlic Vinaigrette
Local Romaine Mix, Strawberries, English Cucumbers and Feta with Apricot Mint Dressing

Fresh Berries and Cream
Mini Orange Muffins with Maple Butter