Spring Menu Ideas

 

FIRST COURSE

Mixed Greens with Peppered Strawberries and Marcona Almonds tossed with a Rioja Vinaigrette

 Grilled Peach and Arugula Salad with a ChampagneVinaigrette

Romaine Salad with Shaved Cantaloupe, Spiced Pecans tossed with a Champagne Vinaigrette

 Chilled Cucumber and Dill Soup

 Curried Parsnip and Apple Soup

 Gazpacho Amarillo

MAIN COURSE

Tenderloin au Poivre with Gorgonzola Butter

 Broiled Halibut with Preserved Lemon Salsa

 Roasted Lemon Chicken with a Roasted Red Pepper Puree

 Grilled Muscovy Duck Breast glazed with  Pomegranate Chutney

 Grilled Butterflied Leg of Lamb Marinated in Lemon Essence, Fresh Garlic, Crushed Mint, Oregano and Rosemary

Maple Glazed Salmon with Grilled Pineapple Salsa

ACCOMPANIMENTS

Sautéed Julienne of Zucchini with Lemon Sage Butter

Grilled Asparagus with a Balsamic Reduction

 Sautéed Brussel Sprouts with Lemon Zest

 Wilted Baby Bok Choy

 Carrots Vichy

 Orzo Salad with Chopped Scallions and a Citrus Vinaigrette

 Wild Rice Pancake

 Pommes Anna

DESSERT

 Chilled Lemon Soufflé with Lemon Zest

 Pineapple Carrot Cake

Grand Marnier Chocolate Ganache Torte

Orange Halves filled with an Asian Fruit Salad

 Dessert plate

Hand Rolled Bittersweet and Raspberry Chocolate Truffle, Coconut Macaroon and a Butter Cookie