Spring
Vibrant flowers and a luscious lamb menu? It must be spring!
First Course
Lemon and Thyme Roast Maine Lobster
Pea Tendrils, Jicama, Mango, and Radish
Second Course
Market Watercress and Chervil Salad
With Mustard Vinaigrette
Main Course
French Double-Cut Roasted Lamb Chops
With Kalamata Olive Crumb Crust
New Potato and Parsley Root Puree
Roasted Fava Beans
Dessert
Raspberry Crème Brulée
With Crème de Framboise
Wedding Cake
Matanzas Creek Chardonnay 2006
Clos Du Bois Shiraz 2004
Menu by Limelight Catering, Chicago, limelightcatering.com. Letterpress menu and hand-calligraphed place card, Sloane Design for Press New York, 212-539-0184.
