Charlotte & Tom
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Wedding Breakfast
The Wedding Breakfast consisted of three courses:
starter
tiger prawn and asparagus salad with a lemon and black pepper dressing;
main course
roast fillets of sea bass with a chive and lemon sauce or
roast breast of guinea fowl with a light brandy glaze or
wild mushroom bouchées (if your name is Alyce Atack) or
Chicken Nuggets and Chips (for Jack Atack & Tom Bridge).
pudding
ground almond shortcake with strawberries and whipped cream or
an apple (for Tom's mum who is allergic to all tasty deserts)
or
ice cream (for Jack Atack & Tom Bridge).
drinks
On each table were:
two bottles of Sauvignon de St Bris, 2001, J Moreau,
two bottles of Crozes Hermitage, 2000/01, Caves Auguste Moreau,
a bottle of still mineral water, and
and a bottle of sparkling mineral water.
toast
For the toast, we selected Jules Feraud Cuvee de Reserve champagne.