The Wedding Breakfast
To Start
smokehouse crab with black rye bread and crème fraiche
Main
confit gressingham duck leg, green beans and potatoes with a shallot and red wine jus
Dessert
mascarpone panna cotta with berries and pistachios
Wine Pairings
Cremant D'Alsace, France
Sancerre, "Caillotes", Loire, France
Rosso di Mont Tuscany, Italy