
A birthday cake for my niece Lexi on her 4th birthday.
Appetizer: Corn and White Bean "Canolli"
Salad: Mixed field greens with candied pecans, strawberries, oranges, blue cheese and balsamic vinegrette.
Soup: Carrot Ginger soup with Sweet Potato chips.
Main Course: Stuffed Pork Chops with Red Currant Glaze served with Onion Roasted Green Beans and Potatos.
Dessert: Creme Brulee with Mango Peach Sorbet.
Spring salad of green leaf lettuce, cucumbers, radishes and tomatoes with citrus vinaigrette.
Chilled cucumber avacado soup.
Crab cakes with tomato and sweet corn relish.
Honey pecan chicken breasts with creamy broccoli stuffing served with lemon couscous and asparagus.
Vanilla Moulle with berry sorbet.