SPRING SEASONAL MENU

STARTERS

Fresh Corn Polenta with Mushroom Ragout
Crab and Avocado Toasts
Pesto Crusted Lamb Lollipops
Vietnamese Vegetable Spring Rolls with Spicy Peanut Sauce
Curried Deviled Eggs with Candied Bacon
Grilled Shrimp with Lemon and Herbs
Minted Pea and Prosciutto Crostini
Fava Bean and Goat Cheese Dip
Bacon Wrapped Potatoes with Lemon Aioli
Fried Artichoke Hearts with Lemon Basil Aioli
Greek Lamb Sliders with Hot Tomato Chutney
Ahi Tuna Poke on a Wonton Crisp
Farmers Market Vegetables with Lime Cilantro Hummus
Stationary Charcuterie and Olive Platter
Mini Lump Crab Cakes with Roasted Pepper Aioli
                                                             Cantaloupe and Mozzarella with Prosciutto and Basil                                                                Artichoke Parmesan Crostini

SOUPS AND SALADS

Herb, Swiss Chard, and Feta Soup
Cream of Asparagus
Spring Minestrone with Chicken Meatballs
Chicken Tortilla with Queso Fresco
Lemony Chicken and Orzo Soup
Udon Noodle Soup with Vegetables
Herb Roasted Tomato Basil Bisque
Curried Carrot Soup with Tarragon Oil
New England and Manhattan Clam Chowder
Fava Bean Pasta e Fagioli
Hearty Spinach and Chickpea

Fresh Arugula Salad with Lemon Parmesan Vinaigrette
Classic Caesar Salad with Pesto Croutons
Escarole and Edamame Salad with Fresh Mint
Belgian Endive and Avocado Salad
Grilled Hearts of Romaine with Blue Cheese Vinaigrette
Nicoise Salad with Seared Tuna and Herb Vinaigrette
                                                           Kale Chicken Salad with Fresh Parmesan and Lemon Vinaigrette                                                                 Grilled Asparagus Salad with Taleggio and Prosciutto
Thai Cucumber Salad with Roasted Peanuts
Hearts of Palm Salad with Parsley and Walnuts
 

MAIN COURSE

Salmon with Lemon Peppersauce and Watercress Herb Salad
Grilled Flank Steak with Traditional Chimichurri Sauce
Roasted Monkfish with Ratatouille
Roasted Rack of Lamb with Garlic and Fresh Herbs
Chicken Picatta with Fresh Lemon and Capers
Fennel Rubbed Pork Tenderloin with Roasted Fennel Wedges
Pulled Chicken Taco Bar
Cauliflower Steaks with Olive Relish and Tomato Sauce
Mixed Seafood Risotto
Anchovy and Rosemary Roasted Lamb
Linguine with Roasted Asparagus and Almond Pesto
Grilled Swordfish with Citrus and Saffron
Tandoori Salmon with Hearts of Palm Salad
Grilled Chicken Paillards with Arugula and Tomato Salad

SIDES

Fennel Parmesan Gratin
Steamed Asparagus with Fava Beans and Sauteed Mushrooms
Crispy Brussel Sprouts with Pancetta
Blistered Snap Peas with Fresh Mint
Coconut Jasmine Rice
Steamed Asparagus with Garlic Cherry Tomatoes
Heirloom Tomatoes with Chickpeas and Herb Feta
Haricot Verts with Shallot Dressing
Olive Oil Roasted Tomatoes with Fennel and White Beans
Couscous with Peas, Asparagus, and Sugar Snap Peas