Toni and Christopher’s wedding
Saturday 26 July 2014
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MENU
Carve Ham
The ham will be served with a selection of homemade Foccacia bread
Homemade English mustard and honey cook Ham
Vegeterian Nibbles
Selection of Home made Dips
Houmous, Tzatzaki, Spicy Tomato
Grilled Pitta Bread
Feta Cheese marinated in olives oil and Herbs
Bread served with olive oil and balsamic vinegar on the table
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Starter to share
Chicken and Mushroom Ballotine with Pan Roasted Figs and Crushed Cobnuts
Salmon gravalax marinated with beetroot, beetroot puree fresh horseradish and micro cress
Roasted butternuts, rosemary goat cheese, honey fig, pumpkin seeds, rockets salad with balsamic reduction
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Main course
Lamb cutlet on garlic croustini salsa verde with extra salsa verde on the top of cutlet
Roasted Magret of Duck served with Port wine sauce
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Sides to share
Mix green tossed in roasted garlic and butter (asparagus, green beans, sugar snap, sprouting broccoli)
Roasted baby potatoes with rosemary
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Children Menu
Crudity
Spagetti bolognese
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Mini Desserts
Displayed as Tower
2 x per guests
Summer fruit trifle (no strawberry )
Mini Lemon tart
Chocolate cups with orange zest
Cream brullee
Peach and almond in port wine syrup
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EVENING BUFFET
Brick Lane Bagel buffet
Served passed around by waiters in usherette trays
Salt beef and mustard
Humus and grilled aubergine
EVENING CHEESE BUFFET
Assorted Continental and British Cheese buffet, crackers, celery and grapes