Soup:

Spring Pea Vichyssoice with crème fraiche

Carrot Soup with crispy fried leeks

Salad:

Shaved Fennel Salad mixed greens, pea shoots, sherry vinaigrette

Boston Wedge with green goddess dressing, tomatoes,cucumber noodles, fresh herbs

Caesar with Prosciutto Crisps and Fresh Baked Croutons

Entrée:

Lobster Eggs Benedict

4 oz. lobster tail, free range eggs on whole grain English muffins and hollandaise sauce

Stuffed Chicken Breast

Farm market chicken breast,stuffed with house made ricotta and fresh garden herbs

Brûléed Lemon Dill Salmon

Grilled salmon, cucumber herb sauce and spring risotto

Grilled Lamb Chops

Three chops, mint pesto and potato dauphinoise

Crab Cakes

Jumbo lump cakes with a roasted red pepper curry sauce and spring risotto

Lobster Frittata

Butter poached lobster, fresh asparagus, gruyere cheese

Lamb Shanks

Shanks braised in  artichokes and olives with Parmesan risotto

Petit Filet

Crab hollandaise, potato dauphinoise, fresh asparagus

Dessert:

Raspberry Country Cake   

Rhubarb Upside Down Cake with vanilla bean ice cream   

Italian Lemon Cake