Spring wedding for 250 guests

Event:  Spring Wedding
No. of guests: 250
Date: April 2013

Menu

Canapé Receiption

  • Scallops Infused with Garlic and Thyme wrapped in Pancetta, presented on Knotted Grass Skewers and served with a Lemon and Thyme Dip (H)
  • Basket of Quail Eggs, Baby English Vegetables, Toasted Nuts and Vegetable Crisps with Creamy Dips
  • Very Special Custom-made Country Herb Sausages Baked with Grainy Mustard and Honey served in Wooden Dishes with a Creamy Herb Mash Dip (H)
  • Tiny Tartlet of Black Pudding and Foie Gras with Golden Apple Chutney Brulee Topping (H)
  • Parsley and Parmesan Butter Short Crust Tarts filled with King Prawn, Monk Fish and Salmon, Blazed with a Thermidor Sauce and finished with Parmesan (H)

Starter

  • Trio of Salmon served on a Crisp Bruschetta with Rocket and Wasabi Mayonnaise Stacked with Fresh Asparagus, Courgette and Rocket Leaves finished with Golden Angel Hair of Leek

Main Course

  • Fillet of Beef Tournedos served Rare with Mustard Béarnaise and a Dark Beef Jus, with Creamy Dauphinoise (without mushrooms), Sugar-snap Peas and Cherry Tomatoes tossed in Basil Butter

Dessert

  • Trio of Desserts – Beautiful Layered Fruit Jelly with a Clear Infusion of Elderflower, Raspberry and Orange with Cardamom and Lime, a Little Glass of Mango, Passion Fruit and Rhubarb Compote topped with a Lemon and Lime Greek Yoghurt and Rich Belgian Chocolate Brownie served warm with Vanilla Pod Ice Cream and Dark Chocolate Sauce finished with Pistachio Dust

“From the moment we contacted your company we have been so impressed by your efficiency and knew immediately we had made the right decision. The presentation of the food was superb and everyone was so impressed that you managed to cook 250 steaks to such perfection. You made a huge impression!”

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