The Four Seasons


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

Raspberry Crème Brulée
With Crème de Framboise
Wedding Cake

Matanzas Creek Chardonnay 2006
Clos Du Bois Shiraz 2004

Menu by Limelight Catering, Chicago, Letterpress menu and hand-calligraphed place card, Sloane Design for Press New York, 212-539-0184.


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