three-course wedding breakfast

“Salcombe” Crab Salad with fresh vine tomatoes, avocado & basil
served with warm shallot focaccia
Seared Fillet of Beef with a caramelized shallot jus
and pots of varied mustards & horseradish sauce
Sweet Potato Dauphinoise
Steamed Green Seasonal Vegetables
Vintage tea cups of Lemon Posset
with a raspberry crush topping and mini orange shortbread