Hor d'oeuvres

Mini Quesadillas, sweet potato with goat cheese, chorizo with green chili, lobster with roasted mushrooms 

Smoked Salmon Stuffed Eggs 

Puff pastry Palmiers filled with honey mustard, dried apricots and toasted pecans

Entrée
Marinated Red Snapper with Spring Vegetable Confetti drizzled with Hot Lemon Vinaigrette 

Chicken Cutlets with Crème Fraiche Sauce and parsley-Tarragon Bread Crumbs  

Salad
Arugula and Spinach Salad with Avocado,Mandarin oranges tossed with Rice wine vinaigrette 

Sides
Spring Garlic mashed New Potatoes with parsley 

Haricot Vert Baby Green Beans with Toasted Almond and lemon brown butter 

Dessert
New Crop Strawberry Shortcakes with lemon whipped cream