Plated Wedding Dinner Menu

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