Spring

Salad Course

• Strawberry, Glazed Spring Onion, Toasted Hazelnuts

• Radish, Shaved Carrot, Pickled Ramp, Blue Cheese

• Bread Service

Entrees

• Skirt Steak with Onion Jam

• Roast Beef with Horseradish

• Braised Chicken with Rhubarb

• Marjoram Grilled Chicken

• Pork Loin with Roasted Mushrooms

• Leg of Lamb with Mint

• Roasted Salmon and Pea Shoots

• Poached Cod with Pickled Carrot

Vegetarian

• White Bean & Asparagus au Gratin

• Spring Vegetable Strudel

• Butter Beans & Artichoke Hearts

• Ricotta Dumplings with Peas & Mushroom
  

Accompaniments

• Roasted & Blanched Spring Vegetables

• Wilted Spring Greens

• Sugar Snap Peas & Barley with Lemon

• Grilled Asparagus

• Creamy Polenta

• Orechiette Pasta with Spinach, Mint & Pistachio

• Spring Rice Pilaf

• Green Garlic Mashed Potatoes