| Spring Canapés |
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Lobster salad with big island heart of palm on cucumber poached quail egg with tobiko caviar on pumpernickel toast boursin cheese mini quiche of toasted pine nuts and spinach |
| English Pea Soup |
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With lemon yogurt and mint |
| Bouquet of Spring Greens with Spring Canapes |
|
Lobster salad with big island heart of palm on cucumber poached quail egg with tobiko caviar on pumpernickel toast boursin cheese mini quiche of toasted pine nuts and spinach |
| English Pea Soup |
|
With lemon yogurt and mint |
| Bouquet of Spring Greens |
|
With grilled pineapple, prosciutto-wrapped seared scallop, blood orange capsules, pineapple vinaigrette and chive oil |
| Air-Flown Live Maine Lobster |
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On agnolotti of fava beans, corn and chanterelle mushrooms, lobster fumet and tsar nicoulai caviar |
| Intermezzo |
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Mango lime sorbet |
| Highest Grade Prime Tenderloin of Beef |
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With truffle-brushed crostini, spring vegetables, seared foie gras and bordelaise demi sauce |
| Lemon Curd Macaron |
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With raspberries, ground pistachio nuts, fresh fruit and tahitian vanilla anglaise |
| Freshly Baked French Bread and Brioche |
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With butter freshly brewed stars original coffee and organic teas |
