JUNE MENU: Peas and Parsley

Entrée Soup: Rich Fresh Pea Soup with Parsley: Parsley infused crème fraiche swirl served with freshly baked  buttery croissant

*Water: Garnished with parsley and sliced lemon

*Selected Tea: Chef's Pairing

Courses:
Un (1): Endive filled with fromage blanc

Deux (2): Tea Sandwiches:
Mini lemon chicken Wellington

Tomato and goat cheese cake garnished with fresh basil

Parsley gremalata cream cheese topped with  roasted pecan

Trois (3): Strawberry scones served with Devonshire cream and lemon curd

Savories:
Chocolate Ganache Tart
Cheesecake
Petit Fours
Nut Tart
Shortbread Gelato Sandwich

$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