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..

Find more ideas in our Menu Brochure

 

Amongst others, our couples have asked us for...

• Example Traditional Banquets shown below,,

• Grazing Tables

• Beef Wellington

• Gourmet Burgers with three types of Fries, Coleslaw and Salads,

• Deep South Pulled Pork and Rubbed Beef Brisket, Corn Bread and Slaw

• Salmon in Yoghurt and Avocado with Greek Salads

• Trio of Sausages and Mash 

• Selections of Carved Meats

• The list goes on.....

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A Traditional Feast

 

To Begin: 

• Pressed Chicken, Sun Blushed Tomato and Black Olive Terrine served with crusty bread OR

• Pressed Ham Hock, Split Pea and Parsley Terrine served with crusty bread

 

Mains: 

• Beef in Creamy Peppercorn Sauce, served with Wild and White Rice and Seasonal Vegetables

• 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

• Chicken Breast stuffed with Caerphilly Cheese, Wrapped in Bacon, in a Roast Cherry Tomato Sauce, served with Steamed New Potatoes and Seasonal Vegetables.

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Desserts:

• Tartlette au Citron, raspberry coulis and fresh cream 

• Raspberry Tartlette with Lemon Cream 

• Summer pudding, Fresh Berries and Cream

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Or Perhaps the Whole Day..

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A selection of Canapés served to your guests on arrival – choices include but are not limited to:

 

• Smoked Salmon and Cream Cheese Blini                 Caesar Chicken Tartlets

• Stilton, Pear and Walnut Tartlets                               Smoked Duck with Prune

• Wild Mushroom and Roast Pepper Bruschetta        Ham & Pistachio      

• Chicken and Mango Skewers                                     Smoked Trout

 

The Banquet

 

Starter: 

• Course Game and Port Wine Pate served with Bruschetta

• Duck Parfait with Orange and Cointreau Glaze served with Brioche Bruschetta

• 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:

• Slow Roast Beef in a Red Wine and Shallot Jus with Seasonal Vegetables and Baby New Potatoes

• Fillet of Salmon in a Dill and Cream Sauce,  dressed with Cockles, served with Steamed New Potatoes and Fresh Kale

• Rump of Lamb with a rich Redcurrant Sauce, Gratin Dauphinoise and Steamed Seasonal Vegetables.

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Dessert:

• Trio of Chocolate Mousse, Raspberry Coulis, Cream 

• Chocolate Praline Truffles, Amaretti Cream 

• Raspberry and Pistachio Frangipane, Fresh Raspberries and Cream 

• Individual Eton Mess

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Tea and Coffee

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Evening Party Buffet or BBQ

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