Hors D'Oeuvres: Brie and Fig Jam Crostini with Lavender, St. Marcellain Crostini
Amuse Bouche: Brunoised smoked salmon and shallots with creme fraiche, and lemon basil
Soup: Chilled watermelon soup with New Hampshire wild blueberries and chopped mint
Salad: Baby Arugula with Cherry tomatoes and italian aged cow's milk cheese with lemon vinaigrette
Main: Butterflied lemon rosemary chicken with roasted baby yukon gold potatoes
Desert: Blueberry crisp with vanilla ice cream
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