To Be Served
All courses will be served family style.
When RSVPing please provide any dietary restrictions of which we should be aware.
starters
Spring Pea Soup
Creamy, cold, refreshing – and frog green.
Garden Salad
Old school iceburg lettuce based salad, with cucumbers, carrots, tomatoes and a mustard vinegrette.
main
Chicken Skewers
Marinated chicken breasts served on a stick.
Summer Vegetable Hash
Squash, peppers, onions and red potatoes seasoned with worcestershire and chipotle Tabasco.
Lime Cilantro Corn
Roasted corn topped with a creamy lime and cilantro sauce and cojito cheese.
Fruit Kabobs
Grilled peaches, watermelon, strawberries and pineapple drizzled with a mint and balsamic glaze.
sweets
Lemon Creme Brûlée
Rich lemon-infused custard with a crackly torched sugar top.
Chocolate Cupcakes
Moist chocolate sponge topped with chocolate fudge frosting