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Spring ladies luncheon menu help

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I am hosting a luncheon for 6 professional women in May and am stumped for ideas. I am pretty good in the kitchen and love trying new things, and I also love to show off when possible. Because I'm the lone American in the group, I'd originally thought of doing an array of American favorites, but trying to even figure out what that means has me looking in other directions.

This will be a sit down deal, probably inside with the fine china but I might consider doing something on the patio weather permitting, so I'm up for suggestions ranging from fancy to a bit more down-to-earth. I expect they will be here for 4-5 hours, so several courses are in order.

Suggestions?

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  1. Not sure where you are - but I would keep spring veggies in mind and also keep in mind that you don't want to spend the entire lunch in your kitchen -

    Maybe -
    Start w/ a couple of hors d'oeuvres - one could be a small cheese plate - very good cheeses
    Grilled oysters - serve on a bed of rock salt w/ little forks for everyone
    Moroccan Chicken rolls w/ chermoula sauce
    etc...
    Green Pea Soup (fancy it up w/ a bit of crab salad or lobster for very fancy and pea shoots)
    Composed Nicoise Salad (with seared tuna steak - or replace w/ chicken or sliced tenderloin - actually Lamb would be really good on this too - and add some mint to the dressing!)
    I'm weak on desserts - but here's one of my favorite
    lemon cake w/ strawberries macerated in aged balsamic & served w/ lavender whipped cream.
    Biscotti w/ coffee

    I'll send you recipes if you're interested in any of them.

    1. I love egg dishes at lunchtime. Maybe start with an asparagus or cauliflower soup, then a quiche with a green salad, then a fruit tart?

      Oh! Ottolenghi's cauliflower cake is absolutely wonderful. It's not a quiche. It definitely is cakier, but it does have a bit of egginess. I'm not describing it well, but the flavor is just wonderful and so springy! http://www.guardian.co.uk/lifeandstyl...

      1. 1st course: Asparagus bundles wrapped in prosciutto with chive vinaigrette and poached eggs
        2nd course: Cream of morel soup
        3rd course: Cured salmon with dill mustard sauce
        4th course: Lavender sorbet
        5th course: Roasted game hens with cinnamon, coriander, cumin, sumac and Aleppo pepper
        Dessert: http://www.epicurious.com/recipes/foo...