First course
STEAK TATAKI
Short seared tenderloin with soy sauce,
crispy onions and garlic

RED BEET TARTARE
Red beets and tomato tartare with dill crouton


Second course
Gnocchi with truffle and cream


Main course
ENTRECÔTE
Gratin with parsnip and potato,
grilled vegetables and port gravy

GRILLED CABBAGE
Gratin with parsnip and topinambour, grilled vegetables and a tahina dressing


Dessert
VANILLE PANNACOTTA
Poached pear and nut dukkah 

LiMONCELLO TIRAMISU
Local liquors and raspberries

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Wedding Toast

Dessert

Main course

First course

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