Hors d’oeuvres
Herb Wrapped Prawn with Peanut Dipping Sauce
Crostini with Fresh Ricotta and Roasted Cherries
Gougeres with Comte Cheese and Thyme
First Course
Spring Lobster Salad
with Butter Lettuce, Strawberries, Peas, Radish
and Creamy Green Goddess Dressing
Main Course
Grilled Ribeye Steak with
Mushroom & Charred Scallion Vinaigrette
Potato & Gruyere Gratin
Haricot Verts & Baby Carrots
Homemade Country Loaf with Cultured Butter
Dessert
Lemon Semolina Cake with Vanilla Ice Cream & Strawberry Rhubarb Compote
Coffee / Tea
