Filet Mignon cooked with fresh & herbs carved into bite sized medallions served with a light brush of horseradish cream sauce.
English cucumber scored and topped with a rosette of herbed cream cheese and fresh dill.
Boiled eggs delicately chopped with a touch of mayonnaise, salt and spice, crisp lettuce and tamari cream sauce, garnished with paprika.
Chicken breast seasoned with fire roasted red peppers, lemon juice, EVOO and rosemary garnish.
Vanilla scone with preserve and lemon curd.
Three petite desserts — a trio of surprises.