Sample Wedding Menu

Hot

• Mini Thai fish cakes with sweet chilli sauce
• Roast beef Yorkshire puddings with horseradish
• Red onion jam and goats cheese tarts (V)
• Chicken Satay with peanut dipping sauce (N)
• Lamb koftas with minted yoghurt
• Wild mushroom and mascarpone puff pastry galette (V)
• Mini Chinese vegetable spring rolls with soy dip (V)
• Hoi Sin Duck Pancakes with cucumber

Cold

• Smoked trout on a potato pancake with chive crème fraiche
• Roast salmon teriyaki
• Chilled gazpacho soup shot with tomato and mozzarella (V)
• King prawns with guacamole
• Asparagus wrapped in Parma ham

Starters (served with bread and butter)

• Wild mushroom soup with truffle oil and chives (V)
• Smooth chicken liver parfait with toasted brioche and apple chutney
• Tomato and mozzarella puff pastry pizza with basil pesto (V)
• Poached salmon ballontine with a green bean salad and lemon and herb mayonnaise
• Gallia melon and Parma ham with wild rocket, basil, pinenut and parmesan salad (N)
• Baked filo tart with caramelized onion and brie with a watercress cream sauce (V)
• Individual Toad ‘n’ the hole with a sage salad and shallot gravy
• Twice baked blue cheese soufflé with a poached pear and hazelnut salad (V)
• Garlic roast mushrooms on toast with poached egg and crispy pancetta
• King prawn and avocado cocktail
• Goats cheese and red onion tart with hazelnut pesto (V)

Main Courses (served with mixed seasonal vegetables)

• Chicken ballontine wrapped in bacon stuffed with a leek and mushroom mousse, dauphinoise potatoes and red wine jus
• Grilled chicken supreme with Pomme Anna potatoes and a mushroom cream sauce
• Local sausages with creamy mash potato and onion gravy
• Roast salmon fillet with new potatoes and a tarragon beurre blanc
• Mixed vegetable Moussaka with feta cheese, an oregano crust and tomato jam (V)
• Marinated rump of lamb (cooked pink) with gratin dauphinoise potato and a red wine jus
• Slow roast Confit duck leg with creamed leeks and fondant potato
• Sauté seabass fillet with a saffron and crayfish risotto and sauce vierge
• Fillet steak with lyonnaise potatoes, roast tomato, mushroom and a port jus
• Baked monkfish wrapped in Parma ham with roasted Mediterranean vegetables and red pepper coulis
• Stuffed roast peppers with cous cous and ratatouille with garlic butter (V)

• Vanilla cheesecake with strawberry compote
• Soft chocolate cake with orange crème anglaise and ice cream
• Individual pecan pie with toffee sauce and mascarpone (N)
• Fresh fruit salad with mango sorbet
• Meringue pillow with raspberry and passionfruit cream
• Banoffee pie with banana ice cream
• Glazed lemon tart with blueberry compote
• Raspberry and lime crème brulee with shortbread biscuit
• Mixed cheese board with biscuits and chutney (N)
• Rich chocolate and Baileys torte with praline custard (N)
• Tea and coffee