Double Lemongrass Iced Tea
House Smoked Trout with Fingerling Potato and American Sturgeon Caviar
Grilled Sesame-Marinated Duck Breasts with Hoisin Sauce
Sliced Oranges with Thyme Syrup
Grilled Cheese with Spinach-and-Tomato Sauce
Salmon with Scotch Bonnet-Herb Sauce and Onion Toasts
Green Salad with Garlic Crunch
Creole Catfish Stew
Shrimp with Sun-Dried-Tomato Barbecue Sauce
Roast Chicken with Cranberry Apple Raisin Chutney
Chicken Fingers
Shrimp-Stuffed Triple-Baked Potatoes
Roquefort Dressing
Sautéed Chicken Breasts with Cucumber Salad
Indian Pudding
Spinach and Cheese Grits Frittatas
Vegetable Chili with Garlic Rice
Flank Steak over Corn-Kernel Polenta
Chile-Stuffed Cheeseburger
Corn-and-Cod Chowder
Vegetable Noodle Soup
Oat Cakes and Spinach with Horseradish Sauce
Celebration of Spring Vegetables: English Peas, Favas, and Asparagus with Mint
Walnut Shortbread
Caesar Salad with Shrimp