sample menu

A light brunch ensemble for springtime by Chef Sarah Droke.

green onion pancakes with mascarpone and cajun smoked salmon

crostini with caramalized shallot, green apple and gorgonzola

corn muffins with shrimp, fontina and sun-dried tomato

mini-croissants with herbed goat cheese, watercress and cucumber

asparagus bundles prosciutto wrapped with balsamic mustard dip

Parmesan Crisps

Bruleéd Fruit Kabobs

Lemon Curd and Blueberry Puff Pastries

Kahlúa Cheesecake Brownies with Raspberries