Early Spring Menu

I've recently been thinking about what to make for a dinner party coming up later this month and so far I've came up with this 4 course menu. I tried to keep citrus in the mix throughout the meal, as well as keep a French vibe to the whole thing.

French 75 Gel:
Gelification of Gin, Champagne, Lemon Juice, and Sugar

Blood Orange, Roasted Beet, and Fennel:
Red Onion, Citrus Dressing, and Maldon Sea Salt

Lavander and Thyme Poussin:
Mustard and Herb Lentils

Brie en Croûte:
Apple Ganache