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Spring Wedding Menu
Canapés
Miniature Yorkshire Puddings with Roast Beef and Horseradish
Filo Pastry Triangles with Feat and Spinach
Miniature Crab Cakes with Chilli and Lime Aoli
Blinis
with Smoked Salmon, Salmon Roe and Sour Cream
Crostini with Duck Liver Pate and Red Onion Marmalade
Croustades filled with Avocado, Mozzarella, Sun-dried Tomatoes and Basil
Dinner
Grilled Asparagus with a Lemon Oil and Balsamic Vinegar Dressing served
with fresh Parmesan Polenta
Roast Rack of Lamb with a Herb and Mustard Crust served with a Rosemary
Jus - Dauphinoise Potatoes - Sugar Snaps - Baby Corn - Roasted Cherry
Tomatoes
Crème Borghesi with Fresh Raspberries
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