Hors d’oeuvres
Oyster and Caviar
Seasonal Shucked Oyster
Shallot, Lemon, Peppercorn & Champagne Mignonette
HARVEST TABLE
White Asparagus Vichyssoise
Chervil & Tarragon Creme Fraiche/Chive Flowers/Smoked Olive Oil
Wild Mushroom “Escargot”
Morel & Chanterelles Mushrooms/Ramp Persillade Butter/Multigrain Baguette Crostini
Vegetarian Croquettes
Dijon Mustard
Salmon Tartare
Sauce Gribiche/Danish Rye Crisps
Steak Salad
Flat Iron Steak/Roasted Amarosa & Yukon Fingerling Potatoes/Haricots Verts/Pickled Turmeric Eggs/Shaved Heirloom Radish/Confit Pearl Onions/Charred Heirloom Cherry Tomatoes/Frisee & Watercress Greens/Red Wine Vinaigrette
Cheese
French Cheese Sélections: Brie aux Truffe, St, Maure Chèvre, Vieux Mimolette, et Fourme d’Ambre Bleu
Marinated Olives/Grapes/Selection 0f Breads and Crisps
FINISHING TOUCH
Rhubarb Tart
Lemon Mousse