Formal Foods
wedding and catering
Our Formal Foods are stunning in presentation, taste and are reasonably priced. Including all service staff and logistics to ensure the smooth running of the event and menus in our care
Menu 3 - Luxury Menu From £47 per head
Starters
Shredded Duck Salad lyonnaise and a pomegranate dressing
Potted Brown Shrimp flavoured with nutmegs and rustic granary bread, wedges of lemon
Medium Rare beef fillet slices on a crostini,
with rocket and crème fraiche
Salt baked beets with feta and pickled red onion (v)
Mains
Medallions of beef, sauté mushrooms with a leek and potato rosti in a rich red wine jus and seasonal veggies
Grilled fillet of sea bass with a herb infused risotto and roasted piccolo tomatoes
Rack of lamb with potato and celeriac dauphinoise, green beans in a rosemary and red wine jus
Beef Wellington with asparagus, baby carrots veggie mix and a rich gravy
Desserts
Black Current Cheese Cake and Apple Sorbet (v)
Shot Glass Trio – Choc Chip Shooter, Lemon meringue pie shooter and Strawberry Cheese cake and sprinkle shooter (v)
Pasquire Chocolate/Lemon Tart with berries
Selection of Petite Fours
Menu one from £35 per head
Starters
Fresh melon with edible flowers, berries and black sesame (v)
Home made fresh soup of your choice,
with Artisan Bread, rolls and butter (v)
Chicken Caesar Salad
Mains
Butchers Choice Sausages, buttered mash and fresh peas
with a red onion gravy
Thick crust, homemade Pie of your choice,
mushy peas and mash
Roast Chicken Breast wrapped in Parma ham,
roast potatoes and all the classic trimmings
Desserts
Jam Jar Eton Mess (v)
Thick Chocolate home made cake, with a white chocolate sauce and crunch pencil biscuits (v)
Fresh Fruit Salad and Vanilla ice cream or cream (v)
Menu Two from £40 per guest
Starters
Terrain of ham hock with baby veg and mini beets
Mixed vine ripped tomatoes, buffalo mozzarella with basil and pine nuts and micro shoots (v)
Fresh asparagus wrapped in ham with a hollandaise sauce
Main
Sesame Pan Seared Salmon fillet with purple sprouting broccoli and sweet potato mash
Slow roasted Pork Belly, fondant potato with an English Cider Jus, baby carrots and greens
Classic Cock Au Vin with cognac jus, new potatoes and fresh green beans
Braised lamb shanks, with rosemary, roasted garlic mash, seasonal veg and classic jus
Desserts
Sticky Toffee Pudding and ice cream (v)
Panacotta with fresh raspberries coulee (v)
Crème Brule with salted caramel sauce (v)
Lemon Tart with a sharp lemon drizzle (v)
Fourth Course Additional
Cheese Course
Lincolnshire Poacher, Colston Basset Stilton, Brie de Meaux with chutney, artisan biscuits, butter, celery, sea salt and grapes.
Coffee and Teas
Fresh ground coffee, tea & fruit and herbal infusions