The Menu
Appetizers:
Fava and Tofu Bean Dip (served with Carrot, Jicama & Zucchini sticks)
Kale and Artichoke Dip
Baby Pink Shrimps with Seafood Sauce
Warm Brussels sprouts in Balsamic Glaze
Hot Mushrooms Stuffed with Herbed Goat cheese
Soup & Bread:
Spring Vegetable Soup (served with Poppy Seed Dinner Rolls)
Salad:
Spring Equinox Salad with Tamarind Vinaigrette
Main Course:
Poached Salmon in a Coconut broth with Orange Apricot Sauce
Broccoli, Cauliflower, and Leek Torta
Side Dishes:
Asparagus with Warm Tomato Relish
Petite Peas with Water Chestnuts
Sweet Potatoes with Sour Cherries
Desserts:
Spring Equinox Fruit Salad
Rhubarb and Strawberry Crumble
Rosewater and Orange Blossom Semolina Cake
White Chocolate Truffles with Candied Violets
Beverages:
Juices, Teas & Alcohol
