WEDDING BUFFET

STARTERS

APPETIZING APPLE-CELERY SALAD WITH PINK PEPPER AND SHRIMPS
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LITTLE TEMPTATIONS WITH CURRY, MUSHROOMS AND EGGPLANT
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FISH SOUP FOR THE "BEST CATCH" WITH LEMONGRASS AND MILD CHILI

MAIN COURSE

SUMPTUOUS "SALMON AND OCEAN PERCH" DUET IN MELLOW CHERVIL CREAM SAUCE WITH SAUTEED POTATOES AND VEGETABLE PEARLS
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STEAMED HERB SHELLS IN WHITE WINE AND BAY LEAF STOCK WITH FRESH HERBS FROM THE GARDEN OF EDEN
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COCONUT DUCK GLAZED WITH HONEY AND BALSAMIC VINEGAR WITH FRAGRANT SAFRAN RICE WITH NUTS
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LUSCIOUS LEG OF LAMB WITH POMEGRANATE SAUCE, TRUFFLED CREAM POLENTA AND BACON-GREEN BEAN BUNDLES
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HEAVENLY LEEK LASAGNE WITH FRESH MUSHROOMS

DESSERT

WARM MELTING CHOCOLATE DREAM WITH TIPSY ORANGE SALAD
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BAKED FIGS WITH MARZIPAN AND ALMONDS
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GUAVA MOUSSE SERVED IN A GLASS
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FRESHLY FILLETED FRUIT MARINATED IN GRAND MARNIER