What a beautiful Spring day for a lunch.
Today's catered lunch menu consisted of: Kale, Almonds, Goat Cheese, Cranberries and a White Balsamic.
Quenelle if Ricotta Fresca.
Wild Gulf Shrimp, Spring Pea and Asparagus Risotto, Mascarpone, lemon Zest and Micro-greens.
Flour less Chocolate Cake, Poached Pear and Creme Fraiche.
