40 ppl Apps:
Buckwheat crepes with grilled asparagus, melted gruyere, and a ragout of fresh morels
Salad of baby veggies and lettuces, with hard boiled farm fresh eggs, marinated artichoke hearts, and shallot and sherry vinaigrette
Main:
Roasted small loin of spring lamb “open faced” on grilled rosemary focaccia with roasted garlic aioli, pan jus, and grilled ramps
Wild Alaskan king salmon with fava bean puree and bacon parsley brown butter
Dessert:
Vanilla semifreddo with candied rhubarb and ginger bread biscotti
Lemon curd tartlets with blueberry brandy compote
Chocolate fondant with warm amaretto soufflé and mint crème anglaise
Coconut flan with apricots and sauce beaumes de Venice
Platter:
Abby’s home made chocolate truffles and rum balls with various chocolate, pastry cream, and sugar dipped fruits and berries
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