Spring Seated Dinner

Grilled Lamb Chops
Spring Seated Dinner
Passed Hors d’oeuvres

Wild Mushroom and Gruyere Tart

Lump Crab Cakes with Remoulade

First Course

Butter Lettuce Salad
Citrus, Avocado, Marcona Almonds, Aged Parmesan
Champagne Vinaigrette


Fennel Crusted Lamb with Mint Pesto

Heirloom Vegetable Ratatouille

Roasted Fingerling Potatoes, Haricots Verts


Lemon Sabayon Tart with Pine Nut Crust
Meringue Brulee
Blueberry Compote