Photography, Kim Shaw

Asparagus Cordon Bleu Crêpes

(ham, gruyère, & asparagus, tarragon-mushroom cream sauce)

Welsh Rarebit Crêpes

(New York sharp cheddar & bacon, fresh diced tomatoes)

Spinach Blues Salad

(spinach, maytag blue cheese, sliced apples & toasted walnuts, dijon vinaigrette)

Horseradish Roasted Red Bliss Potatoes

Petite Green Beans with Balsamic Splash & Roasted Red Peppers

Fresh Strawberries & South Carolina Peaches (in season only) with All Butter Pound Cake and Chantilly Cream