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A Light Spring Lunch

 

Appetizers

  • Crostini with fava beans, green garlic and shaved Gruyere
  • Pizza with leeks, capers, and fontina

Salad

  • Salad of baby arugula with toasted walnuts, and a creamy Parmesan lemon vinaigrette

Lunch

  • Asparagus with fried shallots
  • Spinach soup garnished with crème fresh and egg
  • Pasta with fennel, crab, and chervil

 Dessert

  • Meyer Lemon Tart with fresh whipped cream