XXXX & XXXX
18th January 2009

Wedding Menu

Entrée
Salad of seared scallops with watercress and Asian vinaigrette
or
Grilled Chicken on avocado salsa with sticky balsamic olive oil

Main
New season lamb rump on Parmesan polenta with rosemary and garlic jus
or
Roast Chicken breast with Parmesan crusted gnocchi, chicken glaze and tarragon aioli

Mains served with:
Served with Steamed seasonal vegetables and Tuscan style potatoes with Rosemary, garlic and Murray River Salt

Dessert
XXXX and XXXX’s Wedding cake served with hazelnut cream
Coffee, tea and hand made petit fours