The Food
Starters
Canapes served during the Drinks Reception
Chargrilled English Asparagus with Hollandaise to Dip Prosciutto, Roast Peach and Gorgonzola on a Mini Garibaldi Butter Chicken on Naan Toast with Minted Raita and Mango Chutney Cured Salmon Rillettes on a Dill Bubble Wafer Pea Arancini with Pesto Dipping Sauce Chargrilled Bruschetta with Hummus King Prawn Tempura with Soy Dipping Sauce and Wasabi Mayonnaise Mini Mushroom Vol-au-Vents
Main Course
Slow-Cooked Shoulder of English Lamb
with a Garlic, Lemon and Flat Leaf Parsley Marinade carved onto Wooden Boards Roasted Baby New Potatoes and Vegetables
Dessert
Individual English Rhubarb and Ginger Pavola
with Chantilly Cream and Rhubarb Sauce
The Cake
Traditional Fruit Cake with Marzipan and Royal Icing
Served at the Tea and Coffee Station after the Cake Cutting