WEDDING MENUS

 

Wedding Menus

 

Option 1

 

Appetizers / Canapes

 

Miniature shrimp salad timbale with cucumber papaya salad, pickled shallots and Chile oil.

Tiny Baked field mushrooms with a pecan, blue cheese and sage crumb, baby leaves and smoked paprika oil.

Smog chicken Pâté, spiced onion jam and warm brioche.

Parcel of Franshoek smoke salmon, tiger prawns and herbed ricotta mousse and dill vinaigrette.

 

SOUPS

 

Cream of fresh garden peas

Essence of duck with mini ravioli and ceps

 

SALAD

 

Plain Caesar salad

 

ENTREES

 

Pan fried sea bass fillet with roasted fennel and vine tomatoes and rocket salad.

Marinated rump of lamb on turned roasted root vegetables and redcurrant jus.

Free range breast of chicken filled with herb cream cheese buttered Jersy Royals and watercress sauce

 

or

 

Rib of beef brushed with grain mustard and honey, Yorkshire pudding and glazed shallots.

Noisettes of Lamb, crushed minted baby potato cake and port wine reduction

Free range breast of chicken stuffed with asparagus and ceps, champ potatoes and chive beurre blanc.

 

DESSERTS

 

Choice of Three:

Dark chocolate torte, seasonal berries and pouring cream.

Pear and almond tart with mascarpone.

Pear and blackberry crumble with creme anglaise.

Seasonal fruit pie with Devon clotted cream.

Apple tarte tatin with Chantilly cream.

Tiramisu with panettone and baked figs.

Individual summer fruit and sherry trifle.

Citrus and honey tart with blueberry coulis.

Profiteroles with chocolate fudge sauce.

Banana and Honeycomb cheesecake.

Assiette of desserts: pana cotta, summer fruit jelly, bread and butter pudding.

White chocolate cheesecake on a pistachio base with pouring cream.

Rasberry brûlée with spiced cinnamon biscuits.

OPTION 2

APPETIZERS / CANAPES

 

Green lip mussels and baby shrimp marinated with Provencal vinaigrette.

Seared Carpaccio of beef tenderloin, Parmesan shavings, mesclun salad.

Skewered raviolis with veal and herb filling in a creamy morel sauce.

Bruschetta pomodore, Capri towers.

 

SOUP

 

Clear oxtail Consommé with puffy pastry Fleuron.

Chilled creamy asparagus with ricotta, cucumber and celery.

 

SALAD

 

Romaine lettuce with vinaigrette and garlic chips.

Moroccan Lamb stuffed with Spinach, Garlic, Wild Mushroom.

Smoked bacon/macon shallots wrapped in phyllo and served with butter beans.

Sautéed in White Wine, Garlic and bacon/macon and Black olives.

 

or

 

Chicken Breast stuffed with mozzarella, garlic and shallots. Served on a Cabbage parcel

of Saffron rice, Chorize sausage, peppers and garlic with Morel and champagne Sauce.

Loin of Lamb stuffed with a Rosemary and Garlic Pate.

Served on a bed of herb mash with honey roasted vegetables and red currant sauce.

 

DESSERTS

 

Choice of Two:

Dark chocolate torte, seasonal berries and pouring cream.

Banana and honeycomb cheesecake.

Tiramisu with panettone and baked figs.

Raspberry brûlée with spiced cinnamon biscuits.

Profiteroles with chocolate fudge sauce.

Assiette of desserts: pana cotta, summer fruit jelly, bread and butter pudding.

Apple tarte tatin with chantilly cream.White chocolate cheesecake on a pistachio base with pouring cream.

OPTION 3

APPLETIZER AND CANAPES

 

Vegetable Crudités with herb boursin cheese dip.

Sliced smoked salmon in a trout mousse cup.

Bruschetta with rare roast beef and harissa

 

SOUP

 

Slow roasted garlic soup with rye croutons

 

SALAD

 

Shredded iceberg and radicchio lettuce in sweet honey mustard dressing.

 

ENTREE

 

Mediterranean Tahini and lemon chicken

Slow roasted rosemary and feta stuffed shoulder of lamb with meat jus.

Seasonal roast vegetables

New potatoes with rock salt and garlic butter.

 

DESSERT

 

Seasonal fruit skewers

panna cotta

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