Alexandra and David’s wedding
Saturday 20 September 2014
MENU
Canapés Selection
Roast butternut squash arancini with coriander chutney
Pork belly, cider, grain mustard, parsnip croquette with Apple sauce
Smoked chicken tortilla with tomato chutney
Hot smoked salmon, aioli, black olives on sweet corn blinis
Artisanal bread Venue
Assorted Artisanal bread :
Olive oil and balsamic and Butter
White Sourdough
Brown Loaf
Light Rye
Baguette
Children Menu
Small crudity plate
Spaghetti Bolognese, green beans
Vegetarian burger, chips and peas
Plated Starter Venue
Plum tomato tattin, fresh thyme, fresh mozzarella topped with fresh pesto and seasoned rocket
Share Platter Menu
Carved by the guests at the table and served on chopping board
Main course:
Roasted loin of pork on the bone marinated with Dijon mustard and fresh herbs in sauvignon blanc jus
Side Dishes:
Roasted baby potatoes in thyme
Mix winter Roost vegetables (beetroot, parsnips, butternuts squash, red onions, carrots)
Mini Dessert
Mini apple and sultana crumble
Mini Eton mess pot
Creme brûlée
Raspberry and elderflower jelly
Mini chocolate cups filled with milk chocolate mousse
Evening Cheese Buffet
Assorted Continental and British Cheese buffet, crackers, celery and grapes
