FEBRUARY MENU: Chocolate and Red Roses

Entrée Soup: Chocolate Molè with cilantro infused Crème Fraise Swirl finished with crispy leek served with Buttery Croissants

*Water: Garnished with rose petals

*Selected Tea: Chef's Pairing

Courses:
Un (1): Duck Wellington with dark cherry balsamic demi-glacè

Deux (2): Cherry-Chocolate Scones with Devonshire cream and strawberry rhubarb butter

Trois (3): Tea Sandwiches:
Smoked Turkey on herbed cream cheese with spicy mango chutney, caper garnish

Egg Salad with radish, red and black caviar garnish

Roasted Red Pepper cream cheese with English cucumber, Roquefort cheese and toasted pecan

Savories
Triple Lemon Cheesecake
Bittersweet Chocolate Bread Pudding with Rum Sauce
French Cannelle
Various Sweets

$30 per Guest (tax and gratuity not included)

MENU THEMES

JANUARY
   Lemons and Limes
FEBRUARY
   Chocolate and Red Roses
MARCH
   Artichoke and Asparagus
APRIL
   Lavender and Lilac
MAY
   Tulips and Tarragon
JUNE
   Peas and Parsley
JULY
   Summer Harvest
AUGUST
   Melons and Figs
SEPTEMBER
   Aubergine and Eggplant
OCTOBER
   Fall Harvest

DECEMBER
   Persimmons and Pear