Our Spring Menu

Options include

Mary had a little...

Chilled cucumber and dill soup
Stone crab claws with homemade remoulade dipping sauce
Rack of lamb; garlic roasted potatoes, fresh sautéed asparagus
Strawberries with sugared marscapone cheese

Smoking salmon

French café salad
Cedar planked salmon with a ginger/maple glaze; cous cous with mixed seasonal vegetables, stuffed summer squash
Lemon tart

April in Paris

Roasted tomato soup
Lump crabcake – Dijon remoulade
Prime filet stuffed with Roquefort cheese, Bordeaux demi glace;
onion gratin, fresh haricot vert with garlic and herbs
Crème brule

Spring Break

Curried cauliflower soup
Voodoo chicken; grilled plantains; okra; beans
Key Lime Pie

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