Monday
Aug092010

Dinner Menu

Hors d'Oeuvres

Served to guests on decorated trays

 

Crispy Arborio Risotto Cakes with Tiger Prawns and Meyer Lemon Scented Basil Aioli

Fresh Thai Vegetarian Spring Rolls with Thai Chili Sauce

Baby Red Potatoes Stuffed with Asiago Souffle'

Oak Hill Red and Yellow Cherry Tomatoes Stuffed with Bacon and Leeks

 

First Course

 Spinach, Arugula, Basil, Mint and Fennel Salad with Sun Dried Tomatoes

Drizzled with a Dried Tomato Vinaigarette

Topped with Freshly Shaved Parmesan Cheese

 

Choice of Main Course

 Galantine of Chicken Breast

Stuffed with Caramelized Wild Mushrooms and Thyme

Served with a Light Mushroom Reduction Sauce

Creamy whipped Russet Potatoes

Accompanied by Baby Carrots, Pearl Onions and Petits Pois

 

Or

 

Espresso Rubbed Butcher's Steak

Cocoa Demi Reduction, Thyme Fingerling Potatoes, Carrot Puree and Braised Greens

 

Or

 

Layered Terrine of Roasted Eggplant with Zucchini

Tomato, Fontina Cheese, Basil, Curry and Garlic

Served with a Rich Tomato Sauce

Fresh Garden Vegetables

 

Children's Menu

 Simple Green Salad with Lemon and Olive Oil

Mini Chicken Pot Pie

Dutch Crunch Rolls with Sweet Butter

 

Dessert Course

 Service of the Wedding Cake

Mini Vanilla and Mini Chocolate Glazed Doughnuts

Regular and Decaffeinated Blue Bottle Coffee and a Selection of Teas