A SIT DOWN MEAL

Intermediate Course Options (Optional Course)

• Champagne Sorbet
• Cream of Mushroom and French Onion Soup with Cheese Flutes
• Melon and Parma Ham
• Carpaccio of Beef, pickled Shallot Rings and Horseradish Cream
• Goat's Cheese Salad with Pinenuts and Walnut Oil
• Tian of Greenland Prawns and Avocado with Crème Fraîche

Main Course Options

• Roast Breast of Chicken wrapped in Bacon on a bed of finely sliced Bacon, Cabbage, Shallots and Confit Potato with Thyme
• Pan-fried Fillet of Pork, Sage & Onion Creamed Potatoes and Caramelised Apple
• Herb-Crusted Rack of Lamb, Dauphinoise Potatoes, Roasted seasonal Vegetables and Confit Garlic
• Seared Fillet of Salmon with Smoked Salmon Herb Crushed Potatoes, Asparagus and Champagne Velouté
• Fillet of Beef, Truffled Cream Potato and Asparagus with Fricasée of Wild Mushrooms and Port Sauce
• Wild Mushroom and Herb Pithivier with Seared Asparagus and Sun-dried Tomato Dressing
• Moroccan Spiced Vegetable Brochette with Cous Cous Salad and Raitta 

For desserts see our article on a Sweet Tooth.

Don't forget that after your dessert course you can choose to serve any of the following:

• Cheese and Biscuits;
• Tea or Coffee accompanied by Chocolates, Petit Four or Wedding Cake;
• A Liquor (typicaly Sherry (for the Ladies and Brandy or Whiskey for the Gents).

Any number of the above three courses can be served but the order detailed is quite traditional.

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