A Feast Menu for the Spring Equinox

The Menu

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)

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

Spring Equinox Fruit Salad
Rhubarb and Strawberry Crumble
Rosewater and Orange Blossom Semolina Cake
White Chocolate Truffles with Candied Violets

Juices, Teas & Alcohol