Example Wedding Menus
Remember these are ideas....Its your day so have your food your way..
Mix and Match any ideas, ours or your own, for your perfect menu..
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Example Traditional Banquets shown below,,
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Grazing Tables
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Beef Wellington
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Gourmet Burgers with three types of Fries, Coleslaw and Salads,
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Deep South Pulled Pork and Rubbed Beef Brisket, Corn Bread and Slaw
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Salmon in Yoghurt and Avocado with Greek Salads
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Trio of Sausages and Mash
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Selections of Carved Meats
A Traditional Feast
To Begin:
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Pressed Chicken, Sun Blushed Tomato and Black Olive Terrine served with crusty bread OR
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Pressed Ham Hock, Split Pea and Parsley Terrine served with crusty bread
Mains:
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Beef in Creamy Peppercorn Sauce, served with Wild and White Rice and Seasonal Vegetables
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Chicken Stuffed with Duxelle served in a Creamy Tarragon and White Wine Sauce, served with Baby New Potatoes Roast in their skins, and Seasonal Vegetables
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Chicken Breast stuffed with Caerphilly Cheese, Wrapped in Bacon, in a Roast Cherry Tomato Sauce, served with Steamed New Potatoes and Seasonal Vegetables.
Desserts:
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Tartlette au Citron, raspberry coulis and fresh cream
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Raspberry Tartlette with Lemon Cream
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Summer pudding, Fresh Berries and Cream
Or Perhaps the Whole Day..
A selection of Canapés served to your guests on arrival – choices include but are not limited to:
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Smoked Salmon and Cream Cheese Blini Caesar Chicken Tartlets
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Stilton, Pear and Walnut Tartlets Smoked Duck with Prune
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Wild Mushroom and Roast Pepper Bruschetta Ham & Pistachio
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Chicken and Mango Skewers Smoked Trout
The Banquet
Starter:
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Course Game and Port Wine Pate served with Bruschetta
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Duck Parfait with Orange and Cointreau Glaze served with Brioche Bruschetta
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Sharing Platters of Charcouterie, Olives, Oils, Breads, Hummus and Antipasti – placed in the centre of the table for your guests to share. We find this a fantastic ice breaker and a hugely popular banquet starter.
Main Course:
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Slow Roast Beef in a Red Wine and Shallot Jus with Seasonal Vegetables and Baby New Potatoes
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Fillet of Salmon in a Dill and Cream Sauce, dressed with Cockles, served with Steamed New Potatoes and Fresh Kale
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Rump of Lamb with a rich Redcurrant Sauce, Gratin Dauphinoise and Steamed Seasonal Vegetables.
Dessert:
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Trio of Chocolate Mousse, Raspberry Coulis, Cream
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Chocolate Praline Truffles, Amaretti Cream
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Raspberry and Pistachio Frangipane, Fresh Raspberries and Cream
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Individual Eton Mess
Tea and Coffee
Evening Party Buffet or BBQ