Formal Foods

wedding and catering

Our Formal Foods are stunning in presentation, taste and are reasonably priced. Including all service staff and Crockery Knives Forks Plates Glassware 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 Gloucester Black Spot Choice Sausages, buttered herb mash, and fresh peas

with a velvet rich red onion gravy

Thick crust, homemade Pie of your choice,

mushy or garden peas and creamy mash

Roast Chicken Breast wrapped in Parma ham,

roast potatoes and all the classic trimmings

Desserts

Jam Jar Eton Mess (v)

Thick Chocolate homemade 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

Terrine 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