spring luncheon

 Specialty Cocktail
Mint Juleps served in Traditional Julep Cups

Passed Hors d’ oeuvres
Jumbo Grilled Shrimp Marinated in Pernod, Olive Oil, and Fresh Tarragon served with Fennel Aioli
Virginia Ham and Honey Mustard on Miniature Buttermilk Biscuits

Appetizer
Salad of Mixed Greens with Fried Green
Tomatoes, Grilled Corn & Fresh Avocado

French Served Entrée
Jumbo Lump Crab Cake with Remoulade Sauce
Dry Aged Leg of Summerfield Lamb with Natural Jus and Mint Jelly

Family Style Sides
Sesame Coleslaw with Sweet Apple Cider Dressing
Southern Corn Pudding

Dessert
Miniature Present Cakes topped with
Fondant Frosting and Sage Green Bows