11/08/2026
130 guests. 3 courses. ✨
Here's what we served:
ENTREES
✨Handmade mushroom & truffle ravioli in a parmesan sauce.
✨Crispy pork belly with pea puree, beet relish and crispy slaw.
MAINS
✨ Herb-crusted chicken roulade
✨Slow-braised beef bourguignon
DESSERT
✨ Petite patisserie cakes & handcrafted tarts served at the table.
Every course plated and timed to perfection. 🖤
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