three-course wedding breakfast

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