What a beautiful Spring day for a lunch. Today’s catered lunch menu consisted of: Kale, Almonds, Goat Cheese, Cranberries and a White Balsamic. Quenelle if Ricotta Fresca. Wild Gulf Shrimp, Spring Pea and Asparagus Risotto, Mascarpone, lemon Zest and Micro-greens. Flour less Chocolate Cake, Poached Pear and Creme Fraiche.