Something elegent and fresh for Joanne and Tristan's early Spring wedding at Fulham Palace.Start
Portobello mushroom with parmesan, roasted garlic and thyme
with a demi tasse of wild mushroom soup, truffle oil
Homemade ciabatta, herb bread and butter
Main
Scottish fillet of beef served with dauphinoise potatoes,
wilted spinach, fine French beans, shallot tart tatin and a rich Burgundy jus
Finish
Warm caramelised pear and thyme tarte tatin
with fresh vanilla ice cream
(photo by Lloyd Dobbie)
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