Butler Passed Canapés
Carpaccio of Beef
with Stilton, red pepper relish and drizzled with truffle oil
Fois Gras Tartlets
topped with a blueberry balsamic reduction
Chilled Soups in Shot Glasses
gazpacho, asparagus, sour cherry with crème fraiche & melon First Course
Baby Field Greens Salad
served with spiced pears, dried cherries, apricots,
candied almonds and a champagne vinaigrette
Assorted Rustic Breads Second Course
Pan Seared Trout
served with toasted almond grand marnier butter or
Sautéed Duck Breast
served with a blackberry cognac sauce or
Portobello Ravioli
served with a sherry cream sauce, rosemary and dried cherries
Roasted Root Vegetables with Herb Butter
Dried Cherry Rice Pilaf
Accompanying the Wedding Cake
Chocolate Dipped Strawberries
