The Menu

Rosé Champagne and Raspberries
Rosemary-Roasted Leg of Lamb
Fingerling Potatoes Sautéed in Butter and Parsley
Steamed Carrots With Olive Oil and Lemon Juice
Asparagus With Grated Hard-Boiled Egg and Vinaigrette
Shaved Vegetable Salad
Strawberry Tart With Freshly Whipped Cream

Photo: Camilla Salem

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