THE MENU
Smoked-Salmon Canapés with Chive-Mustard Butter
Chilled Beet, Orange and Dill Soup
Ham and Spring Vegetable Salad with Shallot Vinaigrette (pictured)
Lavash or Other Crisp Flatbread
White Wine or Rosé Spritzers
Strawberry and Rhubarb Parfaits
Cookies