springtime and a pig

………….

HORS D’OEUVRES
Pickled Beef Tongue served with
Cornichons, Grainy Mustard
and Pickled Ramps

………….

FIRST COURSE
Cured Sardines
Buckwheat Blini, Creme Fraiche,
Cherry Tomato and Chives

………….

SECOND COURSE
Goat Milk-Shrimp Pot Pie

………….

THIRD COURSE
Spring Panzanella Salad with Corn, Leeks
and Asparagus. Sherry-tomato vinaigrette

………….

FOURTH COURSE
Roast Whole Suckling Pig

………….

FIFTH COURSE
Meringue Frames with Rhubarb-Strawberry
Compote and Salted Creme Fraiche
Ice Cream