Weddings
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Marinated Tasmanian Salmon in Beetroot Juice and Ginger, Mesclun Salad, Green Asparagus and Parmesan Cookie
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Ricotta and Spinach Ravioli with Tomato and Eggplant Ragout, Basil Sauce
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Eggplant Crusted Beef Medallion, Creamy Potatoes, Seasonal Vegetables, Pistachio Sauce
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Chocolate-Orange Sabayon Mousse, Served with Orange Cremeux and Passion Sorbet
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Wedding Cake
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Freshly Brewed Filter Coffee, Decaffeinated Coffee, Assortment of Teas
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Petits Fours
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