Reception

STARTER

Chicken with Wild Mushroom, Chives and Tarragon in a puff pastry Case drizzled in a Creamy Chardonnay Sauce

SOUP

Leek and Potato Soup

MAIN

Slow Roasted Sirloin of Irish Beef with Potato Fondant, Yorkshire Pudding served with Shallot and Red Wine Gravy

DESERT

Profiteroles filled with Crème Chantilly smothered in a Valrhona Chocolate Sauce and topped with Fresh Mint Leaf

I really like the menu idea below

With the "menu" part like the pic below!