Entrée Soup: Butternut Squash: Sage infused Crème Fraise Swirl finished with Crispy Leeks; Served with Buttermilk Biscuit infused with Crispy Smoked Bacon Bits

*Water: Garnished with sliced apples

*Selected Tea: Chef's Pairing

Courses:
Un (1): Turkey Wellington with a bayberry demi

Deux (2): Oatmeal Pecan Scones served with Devonshire Cream and Pumpkin Curd

Trois (3): Tea Sandwiches:
Smoked Turkey on Herbed Cream Cheese with Spicy Chutney

Egg Salad with caviar and sage garnish

Cucumber with Roquefort cheese and toasted walnut

Savories
Pot de Cream
Custard
French Cannelle
Walnut Tarts
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