Poached Quail Egg with Ossetra Caviar, Crème Frâiche and Chives
Chilled Prawns with Horse Radish Cream
Crêpes Filled with Fresh Chevre and Leeks
Dungeness Crab Salad on Belgian Endive with Chervil and Lemon
Artichoke Heart Tartlets with Pecorino Cheese
Salad of Mixed Chicories, Apples, Stilton Cheese and Candied
Pecans with Lemon Vinaigrette
Pan Seared White Mountain Filet Mignon Served with Creamy
Potato Gruyere Cheese Gratin, Tomato and Squash Timbale and
Rosemary Demi-glace
Acme Bread and Sweet Butter
Wedding Cake
