We catering a ladies luncheon last week and highlighted the spring season. It was a simple luncheon greatly enhanced by a great set of china.
Chef Michael
Hors d'oeuvres
Stilton Mousse on Endive, Bay Shrimp Louis on Cucumber, Lamb Chop Lollipop, Onion & Orange Confit
Watercress Soup, Nasturtium Blossom
Grilled Chicken Breast, Mushroom Stuffing
set on asparagus
Frisée and Bibb Lettuces-walnut vinaigrette
French Shortbreads
layered with white chocolate mousse, raspberries
raspberry sorbet
French Bread
Watercress Soup
Chicken Breast, Mushroom Stuffed
Sablé Stack, White Chocolate Mousse, Sorbet
