A Spring Luncheon

Sail from May into June with a pretty late spring luncheon!

1. Pea & Mint Soup

Whet their appetites with cold cups of minted pea soup. A potato adds creamy body while a finishing splash of buttermilk keeps it bright!

2. Asparagus & Gruyere Tart

Next, serve a buttery white asparagus and gruyere tart. Since it’s best at room temperature, it’ll be ready and waiting whenever your guests are settled.

3. Butter Lettuce with Mustard Vinaigrette

A gentle butter lettuce salad rounds out the first course, slicked with an herb-infused mustard vinaigrette.

4. Poached Salmon with Cucumber, Cress & Caper Sauce

Poach a whole salmon (always impressive) and garland it with ribbons of English cucumber and peppery cress. A sauce of sour cream, cucumber, cress and capers adds a burst of rich tang.

5. Teeny-Tiny New Potatoes with Lemon

Find the teeniest spring potatoes you can muster, then roast them dutifully with plenty of salt & pepper. Once shriveled and buttery-soft, toss quickly with lemon zest and juice, then spill into a bowl to be served family-style.

6. Riesling Gelée with Strawberry Conserve

End on a fragrant note with wine glasses full of lightly aromatic riesling gelee, topped with a fresh compote of strawberries, riesling and honey. It’s the perfect dessert for this time of year when the roses and peonies are in bloom!

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