Spring Menu Saturday Lunch

1/2-pound cooked, shelled Shrimp

1 tsp Cognac

Mayonnaise

Crème Fraîche

Chives

Tarragon leaves

Cayenne Pepper

Boston lettuce

Oil

Thyme

Bay Leaf

Rosemary

1 Lemon

Black Peppercorns

Six 6-ounce Tuna fillets

Oil-packed Anchovy fillets

2 Onions

3 Garlic Cloves

1 1/2 pounds Tomatoes,

Dry White Wine

Salt

Pepper

1 Small can Capers

Parsley leaves

Butter

1-pound Red Grapes or Green Grapes, about 3 cups

2 cups chopped Fresh Pineapple

1-pound Fresh Strawberries about 2 cups sliced

3 Kiwi peeled and sliced

3 Oranges

2 bananas, thickly sliced

Juice of 1 Lemon

2 Apples, peeled, cored, quartered, and thinly sliced

1/2 cup Sugar

Mint Leaves for decorating