Chris,
The evening was amazing; the food was “awe” inspiring and tasted delicious. the guests thoroughly enjoyed themselves and in all of the excitement, I forgot to take pictures. The hors d’Oeuvres were the talk of the evening gougeres with wild mushroom and cream cheese followed by curried mussel shooters. The main course was the succulent roasted lamb, prosciutto wrapped asparagus and parmesan cheese. Desert being my favourite was the Tres Leche Cake served with Grand Marnier and wild macerated berries which was an instant hit; Chris what a presentation and you will be back at our home before too long!