Poached Barnyard Eggs on Mini Brioche
Drizzled with a Citrus Hollandaise Sauce

Country Hash Browns
A selection of sweet Red, Blue, and Gold potatoes

Honey Glazed Spiral Ham

Warm Apple Currant Fritters
With Vermont Maple Syrup

Country Compote of Fresh Fruits
Accompanied by homemade granola

Yogurt and Honey

Rolled Orange Scones

Hawaiian Mango Quick Bread
Served with clotted cream, Star Anise,
Raspberry preserves, Mediterranean Herb Honey

Smoked Turkey Breast
On blueberry bread with lemon mayonnaise

Watercress & Sprout Tea Sandwiches
with peppercorn cream

Smoked Salmon on Croutons
With dill crème fraîche & wasabi tabbikko

Black Tie Strawberries

Almond Japonaise with Espresso Cream

Chocolate Ganache Petite Fours

English Bread Pudding
Served hot with crème anglaise

Soupe Froide de l’Avocat et le Concombre
Chilled Avocado and Cucumber Soup

Breast of Chicken
Pan seared and accented
with orange and chili coulis

Caviar Rice Blend

Braised Bok Choy

Lemon Mousse
Served with a light citrus sauce,
crème fraise and a lace cookie

Spiced Smoked Lobster
With pepper risotto

Roasted Rack of Lamb
Wrapped with wild mushrooms,
spinach and Phyllo dough

Herb Petals
With a curry emulsion

Vine Ripened Tomatoes
With Spring lettuce, ginger,
black sesame croutons and blackberry vinegar

Roasted Spring Vegetables

White Peach and Champagne Sorbet

Chocolate Ganache Tower

Mushroom Paté
With smoked salmon, wasabi crème fraiche
and plum sauce, served with sliced baguettes

Veal Picatta

Toureen of Cavier Rice
With Portobello mushroom and tomato

Sugar Snap Peas and Carrot Sauté

Fresh Berry Parfait