Plated Wedding Dinner Menu

Hors d’oeuvres to start, five per person
Beet salad
with roasted red and gold beets, raw candy stripes, chèvre mousse, pine nut dust and watercress
Sous vide veal tenderloin
with potato dauphinoise, squash purée, asparagus tips and marrow butter
Inside out lemon meringue pie
with pavlova, Meyer lemon curd and graham cracker crumble