MENU OPTION #3
Wild mushroom soup garnished with lemon scented crème fraiche, white truffle essence and micro basil.
Golden skinned chicken supreme served with ratatouille style vegetables, tri-colored fingerling potatoes. Finished with a smoked tomato vinaigrette and basil oil.
Grilled vegetables napoleon. Stacked on a roasted corn polenta cake with roasted red pepper coulis and fresh basil pesto.
Individual Pavlova’s served with vanilla infused chantilly cream and fresh local berries and spearmint.
Mini sliders and Mini hotdog station