PROVENCAL

 

Tapas table with sourdough toasts, warmed brine olives with Greek feta, Roasted red pepper spread, Spanish caper berries, Horseradish and Roasted Garlic Spread, Asiago Cheese and baked garlic buds

 

Goat Cheese Toasts with Rosemary, Walnuts and Drizzled Honey

 

Shiitake-Stuffed Brie in Puff Pastry

 

Spring Vegetable Soup

 

Braised Chicken with Grainy Mustard Sauce
Arugula Spears with Lemon Spritz
Limone Risotto
French Lentils with Carrots and Pearl Onions

 

and

 

Lemon Cake with Fresh Fruit

 

Coffee Tea Herbal Tea