3 Course Dinner Options

Course 1

Seasonal salad with contrasts and textures

Tart tatin of cherries tomatoes with parmesan and aragonese tapenade

False apple pie with Idiazabal and Iberico cheese

Baked leeks with white butter sauce and herring roe

Eggplant on fire with miso and foie gras sauce, grilled almonds and herbs

Baked beet salad with citrus and tarragon and pistachio vinaigrette, with ricotta

Shrimp skewer and fried quicos with tartar sauce

Chef’s foie gras and small toasts, fig jam

Course 2

Low temperature chicken with Mediterranean filling, potatoes and candied carrots

Wellington sir loin, with oporto sauce, mushroom Duxelle and gratin dauphinois

Duck magret with lemon, lavender and honey sauce, with vegetables

Lamb Carré roasted with herbs and vegetables

Sirloin with black trumpet mushroom sauce and vegetables

Wild seabass slow cooked with white martini sauce, peas and vegetables

Vanilla salmon, rice with herbs and curri vegetables

Sea urchin risotto with Ceps and asparagus

Risotto with Torta del Cazar cheese

Course 3

Old-fashioned nougat ice cream with raspberry coulis

Raspberry pie

Tiramisu cheesecake with café cream sauce

Sacher cake with strawberries and Chantilly

Caramelized apple crumble with mango coulis

Chocolate coulant with raspberry coulis

Let’s Eat!

A private chef, Chef Bruno, will be preparing a sit-down, 3 course meal for our wedding dinner. We are excited about ALL of these, and want YOUR help to determine which options will suit our group best. (There will be cake, too!)

We kindly ask that you select two to three items per section below to help us narrow down the menu. We will have a final selection survey once we’ve narrowed it down further, closer to the wedding date. Thank you for your input!