Sample Menus
RECEPTION
Start the evening off with a bang - try sabrering a bottle of champagne alongside a platter of delicious canapés.
FIVE COURSE SAMPLE MENUS
Chef Bottarlini offers a variety of creative menus for your wedding, corporate or private dining event, with an emphasis on freshness and seasonal ingredients.The following was the most popular in the Autumn of 2009. All menus are seasonal and range from the traditional to the exotic.
Sample Menu
Chef’s Amuse- Guelle
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Cured Organic Irish Salmon
pickled vegetable, spicy honey mustard dill, tiny potato pancake with chives.
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Filigran Frisee Leaves
roasted bell peppers and plums, aged balsamico, grape seed oil.
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Demitasse of Double Beef Consomme
with crepe and juliennes of leeks
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Roasted Breast of Barbary Duck
Lacquered with wild honey, red cabbage, lingonberries & fondant potato
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Yoghurt Ice-cream fresh berries and Maracuya nectar.
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