Hor d'oeuvres
Chicken Phyllo Rolls of Home Smoked chicken ,avocado and spring herbs 

Endive spears with Laura Chanel goat cheese, Port poached dried figs topped with caramelized pecan 

Seared Scallops on Fennel pancake with saffron –Dijon cream aioli 

Entrée
Grilled Salmon with Fresh Herb and Preserved Lemon Relish

Salad
Baby Greens and Arugula with fresh Strawberries, Mandarin oranges tossed with  honey-lemon vinaigrette  

Sides
Wild and Basmati Rice Pilaf 

Spring Vegetable Medley of Baby Artichokes,Asparagus,sweet Red Peppers and Fresh English Peas 

Dessert
Spring harvest Apricot and Almond Custards with Fresh whipped Cream