Starters
Wild Mushroom Consommé
With Spring Onion Tortellini
Warm Tomato Tart
Garnished with Arugula and Freshly Shaved Parmesan
Confit Portobello Mushroom
With Cepe Scented Risotto
First Courses
Salad of Freshly Poached Crayfish
Served with Salad Greens and Cucumber Jelly
Confit of Duck
With Celery Root and Foie Gras Terrine
Pumpkin Gnocchi
With Baby Artichokes and Sage
Venison Carpaccio
With Baby Asparagus and Salad Mache
Main Courses
Seared Halibut
With Baby Artichokes, Sunchoke Puree, Shallot and Herb Vinaigrette
New York Steak
With Sun Blushed Tomato, Confit Portobello Mushroom, Watercress and a Red Wine Jus
Roast Duck Breast
With Onion Brulee, Vegetable Roulade
Roast Lamb Loin
With Roast Root Vegetables, Roast Garlic and Thyme
Desserts
Wedding Cake Sliced and Served
Coffee and Tea Service
