Spring is in the Air

Spring is in the Air

 April showers bring may flowers and lots of fresh vegetables and sweet fruits

 Whatever event you want to hold as the weather gets warmer and brighter, we have a wealth of ideas growing in our garden

 Check out a few of our Springtime Ideas… and this is just the beginning



Garden Frittata with Asparagus, Grilled Peppers, Zucchini, Goat Cheese and topped with Cherry Tomato and Fresh Basil Relish

Served with: Sweet Potato Hash with Fresh Ginger

Melon and Blackberry Fruit Salad

Chilled OJ, Italian Roast Coffee Service, Regular and Decafe, Herbal Tea Selection



Crème Brulee French Toast Casserole served with Fresh Apricot Preserves

Scramblers with Fresh Dill and Green Onions

Spring Fruit and Berry Skewers with Honey Greek Yogurt Dipping Sauce

Chilled Orange Juice

Italian Roast Coffee Service, Regular and Decaf, Herbal Tea Selection



Picnic Sandwiches:

Roasted Turkey Sandwich with Harvatti Cheese, Tangy Onions and Smashed Pea Pesto on Whole Grain Bread

Buttermilk Fried Chicken Sandwich with Red and Green Cabbage Slaw and Honey Mustard Aioli on Ciabatta

Roast Beef and Chimichurri with Roasted Peppers and Caramelized Onions on Baguette

Spring Vegetables Lightly Roasted served with Fuzzy Sprouts, Dill Ricotta Cheese, Lettuce and Pickled Onions on Dark Rye Bread

Served with: Bulgar Salad with Baby Kale, Radish, Feta and Mint

Mini Lemon Zest Cookies




Grilled Salmon Filet with Charred Spring onion and Creamy White Wine Lemon Sauce

Served with Wild Rice with Apricots and Honey Almonds

Rosted Cauliflower Salad with Parsley and Roasted Spring Onions

Leafy Greens with Cucumbers, Jicama, Chives, Celery with Cilantro Vinaigrette

Rustic Rolls and Sweet Butter

Raspberry Cobbler Bars



Mediterranean Burgers

Beef Burger in Grilled Pita Bread with Feta Cheese, Kalamata Olives, Sun Dried Tomato and Basil Spread

Served with Sweet Potato Salad with Crispy Celery, Goat Cheese, Arugula and Citrus Vinaigrette

Oatmeal Chocolate Chip Cookies



Herb Marinated Chicken Breast with Dried Apricot-Tomato Olive Ragout

Served with Couscous with Cashews and Fresh Mint

Spinach Salad with Radish, Fresh Orange Segments, Fennel and White Balsamic Vinaigrette

Sliced Baguette with Sweet Butter

Lemon Custard Bars



Cumin Scented Flank Steak with Roasted Chili and Jicama Slaw

Served with “The Batch Slap” Tom and Berry Batch Tomato Relish

Trio of Roasted Potatoes with Fresh Parsley and Garlic

Roasted Carrots and Parsnips

Arugula Salad with Strawberries, Goat Cheese, Candied Pecans, Green Onion

And Sherry Vinaigrette

Seeded Buns with Sweet Butter

Cheesecake Fudge Brownies topped with Strawberry and Orange Zest Relish