tft tablescape: march

I love March ~ the beginning of the end of winter...

Getting inspired for a March table was not difficult. I was primed and prepared to flirt with spring, to start the transition into this highly anticipated season.

The gorgeous collection of glasses I brought home from the Nashville Antique Show served as the centerpiece for the table.

Nest candles were a fun takeaway ~ Sicilian Tangerine, of course...

 Kyle Robino continues to fulfill my every desire in the floral department...

I always intend to take photos of the dinner, but once the guests arrive, all is forgotten. Especially when John Benker is involved. I cannot stress enough how luxurious it is for me to have a caterer. I set my table on Wednesday, so once my flowers were in place at 10am, I was basically free for the day. I literally watched an episode of Scandal. That's what having a caterer looks like in my world. And then, it looks like this...

Menu

Appetizers

Shiitake Mushroom Chopsticks 

with wasabi mustard dipping sauce

~

Bacon Wrapped Dates 

with orange fig glaze

Salad

BLT Salad with Grilled Shrimp

with a variety of tomatoes, pepper bacon, romaine hearts and roasted tomato balsamic vinaigrette

Entree

Center Cut Filet of Beef

with madeira demi-glace

~

Gorgonzola and Mascarpone Roasted New Potatoes 

~

French Beans with Caramelized Shallot and Mustard Butter

Dessert

Pineapple Sherbet Parfait

with dark caramel sauce, orange zest and Grand Marnier

The desserts were served in Martini glasses with orange and pineapple slices placed just so... especially charming with the orange roses and ranunculus on the table.

Cheers to March!