STARTERS

Spring-Dug Parsnip and Leek Soup

Focaccia Croutons | Parmigiano-Reggiano

Arugula and Baby Kale Salad

White Balsamic Vinaigrette | Shaved Root Vegetables | Radish

House-Cured Salmon Gravlax

Traditional Accompaniments

Seasonal Fruit Display

Fresh Melon | Assorted Berries | Honey Yogurt | Granola

MAINS

Smoked Spiral Ham

Whole Grain Mustard Aioli | Maple Glaze

Spring Vegetable Quiche 

English Peas | Sweet Peppers | Spring Onion | Gruyere

Braised Lamb

Rosemary Demi-Glace | Mint Chimichurri

Marinated Gulf Shrimp

Garlic and Herb Butter

SIDES

Asparagus and Roasted Tomato Orzo

Red Skin Mashed Potatoes

Grilled Asparagus

Sautéed Baby Carrots and Green Beans

Crispy Balsamic Brussels Sprouts

DESSERT DISPLAY

Carrot Cake | Chocolate Torte | Fresh Baked Pastries and Danish