The following catering packages have been designed for your special day. All food is sourced locally and prepared from the finest and most fresh produce available.
The price includes not only the catering package but also everything else you may need which ensures there are no hidden extras.
The price is based on a minimum of 80 guests and includes the following.
Your own wedding co-ordinator, chef’s, waiting staff, cutlery, crockery, linen table cloths, linen napkins, cake stand & knife, table stands & numbers, set up & clear down, site visits, management team and of course all the help and advice you may need.
These menu choices are only a guide. We can change the catering package to meet with your specific requirements & budget.
Canapés
Menu 1
Mini pork & leek sausages rolled in honey & mustard
Tempura king prawns with a sweet chili dip
Balsamic roasted new potatoes with red onion & mozzarella
Thai chicken on Lemongrass skewers
Char-grilled vegetable & Feta crostini
Menu 2
Glazed spicy meatballs
Crispy duck, cucumber & spring onion pancakes with plum dip
Lime & chili rosti topped with smoked salmon, sour cream & chives
Mini tomato, pesto & feta tartlets
Fig, Roquefort & red onion crostini
Baby Yorkshire puddings filled with rare roast beef & horseradish mash
Menu 3
Chicken satay skewers
Tempura battered monkfish with a thick cut chip & minted pea puree
Prawn & smoked salmon fish cake topped with a garlic aoli
Char-grilled asparagus wrapped in filo with a balsamic dressing
Filo tartlet with a Thai beef fillet salad
Tortilla spoons filled with a mango, red onion & lime salsa
+ 1 other of your choice from menu 1 or 2
Starters
Fresh Salmon, Smoked Salmon & Monkfish Terrine Served on a baby spinach, roasted pumpkin & red pimento salad Topped with toasted pine-nuts & garnished with crayfish tails & served with a saffron & mango sauce
Warm Confit of Duck & Cranberry Tart Served on a rocket, baby spinach & mizzuna salad Topped with pine-nuts & roasted saffron pears
Award Winning Inverawe Organic Smoked Salmon Served with muslin wrapped lemons, baby capers, wild rocket Fresh ground black pepper & rustic wholemeal bread
Thai Salmon & Crab Fish Cakes Flavoured with coriander, chillies, lemongrass & ginger served on a mango & vegetable salad With a sweet chilli dressing & crispy noodles
Anti-Pasti Platter A selection of cured meats Parma ham, bressola & mortadella
Chargrilled artichokes grilled aubergine & roasted red pimento, fresh figs & pink melon with olive & thyme ciabatta
Grilled chicken fillets with soya & honey, served on fruity cous cous with a lime & coriander dressing
Smooth chicken liver pate with a Seville orange chutney & toasted brioche bread
Beef tomato & buffalo Mozzarella salad topped with grilled chorizo sausage & raspberry balsamic dressing
Crab & avocado gateaux topped with crème fraiche & chives, with a spiced chilli vinaigrette
Confit of duck served on a bed of sweet potatoes with an orange and green chilli salsa
Scallops baked in the shell with Pernod, leeks & cream, topped with crisp filo (£2.00 supplement)
Warm spinach, pine-nut & Stilton tart with an orange & raspberry salad & warm pear dressing
Char-grilled vegetable gateau topped with Parmesan wafer with red pepper & balsamic reduction
Red onion, fig and goats cheese tart with a summer herb salad
Main Course
Breast of corn fed chicken filled with mozzarella, Parma ham & sun blushed tomatoes, served with a basil sauce
Pan fried breast of corn fed chicken cooked with tiger prawns and leeks flamed with brandy and finished with cream
Char-grilled corn-fed chicken with wild mushroom, shallot, bacon & red wine sauce
Roasted chicken breast filled with a lemon & mascarpone stuffing with a light chicken gravy
Whole boneless baby Poussin with a lemon & thyme stuffing and a red wine sauce (£1 supplement)
Pan fried seabass with scallop and squid risotto, with a coriander & tomato butter sauce
Roast cod wrapped in courgettes served on red onion, with a pepper and tomato sauce
Fillet of monkfish filled with Parma ham, basil and mozzarella coated in a crisp lemon crumb (£1 supplement)
Duck confit with a blackcurrant & red wine sauce
Duck breast (cooked pink) and served with an orange and red wine jus (£1.00 supplement)
Braised lamb shanks slowly braised shanks cooked with tomatoes, onions and lemon flavoured with olives and rosemary
Lamb fillet with a sweet brioche crust and a port wine sauce (£3.00 supplement)
Roast saddle of lamb stuffed with spinach, apricots and pancetta served with a light lamb jus.
(£1.00 supplement)
English rump of lamb roasted with rosemary & garlic with an orange, basil & red wine sauce (£1.00 supplement)
Roast fillet of English beef with a rich red wine jus (£3.00 supplement)
Prime fillet of scotch beef Flavoured with thyme and garlic With a truffle & Chianti red wine sauce (£3.00 supplement)
Accompaniments
Potatoes
(Please choose one option to accompany your main course)
Crushed new potatoes with butter & spring onion
Dauphinoise potatoes
Roast potatoes
Baby new potatoes with rock salt, shallots & rosemary
Parisienne potatoes
Fondant potatoes
Irish champ
New potatoes with mint butter
Rocket & Parmesan mash
Coarse grain mustard mash
Vegetables
(Please choose one option to accompany your main course)
Medley of seasonal vegetables
Roasted carrots & swede
Savoy cabbage & crispy Pancetta
Green beans, sugar snaps and baby carrots
Ratatouille
Honey glazed parsnips, sautéed broccoli
Sautéed broccoli, spinach & shallots
Dessert
Cream filled profiteroles topped with a warmed brandy and rich chocolate sauce
Chocolate mousse clotted cream & sweet chilli dressing
Warm double chocolate fudge brownie topped with cream & chocolate sauce
Chocolate & raspberry tart
Lemon & lime cheesecake served with Grand Marnier cream & summer berry compote
Italian Tiramisu with summer berries
French apple & mango tart tatin with Crème Anglaise
Vanilla crème brulee
Banoffi pie tart with banana toffee, cream & butterscotch sauce
Lemon & sultana baked cheesecake with passion fruit syrup
Rhubarb, pear & ginger crumble with an amoretti & fresh vanilla custard
White chocolate bread & butter pudding glazed with a whisky marmalade with a fresh vanilla custard
Cheese Course
£1.50 dessert supplement / £4.25 for an additional course
Long Clawson Stilton & Tour de Maze Brie, Mrs Kirkhams Lancashire, traditional mature cheddar
Fresh Filter Coffee & chocolate truffles
Evening reception
Please choose one menu for your evening guests.
Evening Buffet A - Cold finger buffet
Selection of pizzas, served on crispy ciabatta
Barbequed chicken wings
Tomato, basil & mozzarella tarts
Sausage & sage pinwheels
Mini ham & mushroom quiche
Evening Buffet B - Cold fork buffet
Grilled Cajun chicken served with chili & ginger noodles
Poached salmon fillets marinated in coconut milk, ginger & lemongrass topped with Thai spices a red pepper crust
Greek salad - tomato, red onion, cucumber, basil, feta cheese & olive
Pappardelle, fennel, radicchio, pea & feta cheese salad with a lemon & dill dressing
Roasted Mediterranean vegetable salad with sweet potato, broccoli & pesto
Homemade coleslaw
Evening Buffet C - Cold knife & fork buffet
Sugar baked glazed ham, served with a peach & fig compote
Roast sirloin of beef cooked medium with an olive & pesto crust
Char-grilled Cajun chicken Caesar salad
Goat’s cheese, red onion & fig tart
New potato salad bound with coarse grain mustard mayonnaise
Tomato, mozzarella & Parma ham salad
Strawberry & raspberry Pavlova filled with cream
Evening Buffet D
Whole glazed pig served on the spit & buffet
(Based on 100 or more guests)
Bread rolls, apple sauce & stuffing
Selection of vegetarian quiches
Char-grilled pasta salad
Tomato, mozzarella & Parma ham salad
Roasted new potatoes with rosemary & rock salt
Lemon & lime citrus tart
Evening Buffet E - Barbeque & buffet
Home made beef burgers flavoured with coriander
Salmon & courgette kebabs flavoured with lemon & dill
Home made pork & leek sausages rolled in honey & mustard
Lamb & pepper kebabs flavoured with chili, garlic & rosemary
Home made coleslaw
Corn on the cob
Grilled filled mushroom burgers with a red pepper jam
Rich chocolate terrine served with sweet chili syrup & summer berries
Cheese platter
Evening buffet F - Hot fork buffet
Thai green chicken curry cooked in a coconut and chilli broth flavoured with lemongrass, ginger and coriander with Thai rice
Seafood paella, prawns, mussels and squid cooked with saffron, garlic and chorizo finished with white and herbs
Char-grilled vegetable moussaka with rosemary potatoes and a rich tomato sauce
Crispy duck, poached pear & raspberry salad with a plum dressing
New potato, artichoke & tomato salad
Paw-paw, mango & kiwi couscous salad flavoured with lime
Brie, peach & Parma ham salad
Warm triple chocolate fudge brownie with chocolate sauce & cream
