Personal Chef Matthew

Brie cheese topped with lemon herb cream cheese , port wine poached pears and a leaf of Italian parsley on a crostini

Diced cucumbers, chopped red onions, cherry tomatoes, kalamata olives topped with feta cheese, oregano and olive oil

Game hen marinated in basil, rosemary, thyme and garlic. Served with a lemongrass turmeric rice and glazed carrots.

Creme Brulee topped with a strawberry compote