Hors D'oeuvres/Finger Food:
Strawberries stuffed with blue vein cheese
Mini spring rolls with chili sauce
Meatballs
Spicy twiggy sticks
Cherry Tomatoes stuffed with Pate
Cherry tomatoes stuffed with stuffed olives
Green mussels with garlic, herbs and cos cos
Spicy triangles
Miniature Potato skins stuffed with lamb, sour cream and herbs
Beef and horseradish on pumpernickel bread
Spanish guacamole on pumpernickel bread
Seafood puffs
Hot beef goulash
Served with champagne and beer
Entree
Poached Pears stuffed with crabmeat
Salad
Lemon Sorbet
Main Course
Roast Turkey with Vegetables
Dessert
Boysenberries with home-made rose-petal ice cream
Brian, our chief,
Poached pears stuffed with crabmeat
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Margaret Grogan
Last updated 20 Oct 1999