Wedding Breakfast


TO COMMENCE


SHARING PLATTERS

Antipasto Platter
A platter for sharing on each table, to consist of up to 4 items from the following; Baked whole camembert, olives, humus, cherry tomatoes, mozzarella, salami, stuffed vine leaves, chorizo in tomato sauce, taramasalata, pickled mushrooms.

Sushi Platter
A selection of home-made Sushi for sharing, served with Pickled ginger, soya sauce & wasabi.

Vegetable Crudities Platter V
A platter for sharing on the table, consisting of thin finger of different vegetables & potato crisps with a least 2 dips from;
Houmous, tzatziki, taramasalata, blue cheese dip, lemon cheese dip, butter bean dip, roasted red onion mayo dip.

Salami Platter
A platter for sharing on each table with a selection of cured meats & salami’s served with capers & Cornichons.

Mediterranean Caprese Platter V
A platter for sharing on each table of sliced Buffalo mozzarella cheese and beef tomatoes, beautifully arranged & drizzled with Balsamic vinegar & olive oil & basil.

Peking Duck
A fun way to start your meal, with a sharing platter of shredded duck, finely sliced spring onions & cucumber dipping sauce and Peking pancakes.


INDIVIDUAL STARTERS


Homemade Soup V
A delicious home made soup of your choice, made with seasonal ingredients.

Smoked Haddock OR Salmon & Sweet Potato Fish Cakes
Delicious flakes of smoked haddock, combined with creamy potatoes, pan fried and served with a lightly spiced sauce.

Prawn Salad
Plump Norwegian & Tiger prawns, bound in Marie rose sauce, piled on a bed of crisp lettuce, giving a traditional, individual starter.

Garlic Prawns
Shell-on crevettes (very large prawns), tossed in very hot garlic butter and lemon juice, served with crusty bread and a finger bowl!!

Salmon Tartar
A delicious combination of fresh & smoked salmon, married with crème fraiche served individually in a ring, drizzled around the perimeter of the plate with a dill vinaigrette – an ‘eat with your eyes’ dish.

Avocado & Crab Salad
Beautifully presented; a delicious mix of avocado, tomato & cucumber bound in a tasty mayo dressing, then topped with crab meat.

Seafood Trio
A simple mix of 3 different types of seafood, Smoked salmon, green lipped mussels, tiger prawns, crab meat, salmon Pate finished with pickled cucumber.

Duo of fish Pate
A quenelle of home-made salmon pate & smoked Mackerel pate, with a sprinkling of rocket leaves & a wedge of lemon.

Tuna & Pistachio
Seared tuna, rubbed in pistachio crumbs, sliced & served with a mango salsa.

Griddled Scallops with Minted Pea Puree
Griddled Scallops sat on a bed of minted pea puree with a scattering of crispy pancetta.

Spinach & Smoked Salmon Roulade
A thin layer of baked Spinach wrapped around herbed cream cheese & smoked Salmon, sliced to a pin wheel, served with salad garnish.

Chicken & Pistachio Nut Terrine OR Game Terrine
A delicious awry of flavour with chunks of Chicken breast marinade in port & slow cooked wrapped in bacon - served with a little salad garnish & home-made, Cranberry & Port Sauce.

Ham Hock Terrine
Sliced ham hock, set in gelatine – not too heavy and looks good!

Smoked Duck & Orange Salad
Slices of smoked duck breast arranged on a bed of rocket salad with orange segments, drizzled with an orange dressing.

Chicken Liver Pate
A smooth pate, flamed with brandy, cooked with garlic & cream. Served with home-made chutney & salad garnish.

Asparagus & Hollandaise Sauce V
Lightly steamed Asparagus served with a drizzle of warm hollandaise sauce.

Wild Mushrooms with Garlic V
A mix of seasonal mushrooms, sautéed in garlic, finished with soured cream and served on a chunky slice of toasted brioche.

Baked Breaded Brie V
Wedges of crumbed Brie, baked in the oven and served alongside cranberry sauce & salad garnish.

Caprese Salad V
A divine combination of refreshing ingredients of Buffalo mozzarella cheese and beef tomatoes, beautifully arranged & drizzled with Balsamic vinegar & olive oil (can add avocado Pear if desired).

Baked Goats Cheese V
Smooth, warm, melting goats cheese, sat on a baked brochette served with Cranberry & Port sauce.

Layered Beetroot & Goats Cheese Terrine V
Sliced cooked beetroot, layered with goats cheese & served with a salad garnish.

Caramelized Red Onion & Watercress Tartlet V
Ideal for your vegetarian guests, this delicious individual tart made with a fresh herb pastry is served with a little salad garnish.

Medley of Melon V
Plated fan of sweet melon (can add Palma ham if desired).


INBETWEEN


Sorbet
A refreshing water ice to clear the pallet for the next course.


MAIN ATTRACTION


Poached Fish served with;
Sun-kissed OR Provencal OR with cream & white wine sauce.

Fillet of seasonal fish lightly poached and served with a sauce of tomato, garlic & mushrooms.

Salmon Fricassee
Oven baked salmon sat on a bed of tiger prawns and leeks in sour cream.

Salmon Salsa Verde
Again an oven baked salmon this time served with a salsa verde.

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Daube of Beef
A rich dish of slow cooked beef in red wine, a classic French recipe and perfect comfort food for the winter months.

Beef Wellington
Fillet of beef cooked whole, encased in brandy infused pate and flaky pastry Served with a rich sauce of red wine & port.

Fillet Steak
Could be described as a deconstructed Beef wellington….. Individual fillet steak sat on a toasted crouton with pate finished with a red wine jus.

Braised Pork with Red Cabbage
Succulent slow cooked pork, served with Red Cabbage.

Pork Calvados
Generous slivers of pork fillet, sautéed with mushrooms & apples, flamed with Calvados and finished with a drizzle of cream.

Roasted Herbed Rack of Lamb
Succulent racks of lamb smothered in a herb crust & oven roasted, then sliced and served with garlic mashed potato & a drizzle of redcurrant & port sauce.

Roast Meats (Beef, Pork, Lamb or Turkey)
Traditional roast dinner, served with all the usual accompaniments.

Many Parties now opt to have smaller joints cooked, and carved at each table my a nominated guest – I am able to provide all the carving boards, carving knives & forks.

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Duck Fillets with a Plum & Port sauce
Pan fried duck breasts, served with a rich plum & Port sauce.

Guinea Fowl Madera
Guinea Fowl supreme, served with a mushroom, Madera & cream sauce.

Herby Crust Chicken Fillet
Fillets of chicken, coated in a fresh herb crust, and pan fried. Served with a tasty Cumberland sauce.

Sun-kissed Chicken
Chicken breast, stuffed with sun kissed tomatoes and garlic, wrapped in Palma ham, served with a red pesto and crème fraiche sauce.

Tarragon Chicken
Chicken breast pan fried then roasted, finished with a wine, cream & tarragon sauce.

Normandy Chicken
Chicken breast sautéed mushroom & apples, finished with a splash of cream and flamed with brandy.

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Ricotta & Tomato Lasagne V
A vegetarian lasagne with layers of ricotta cheese and rich tomato sauce, topped with a crust of Parmesan cheese – this is not just for non-meat eaters – it is so tasty & loved but everyone!

Spinach & Feta Pie V
A delicious combination of feta cheese and wilted spinach, baked in a filo crust.

Stuffed Aubergine V GF
A British take on a middle eastern dish, roasted aubergines topped with a sweet & sour mix of tomatoes, onions, garlic & pine nuts.

Mushroom, Spinach & Rarebit Open Parcel V
A winning combination of flavours – sautéed mushroom and wilted spinach sit a puff pastry case, the baked in the oven topped with welsh rarebit.


FINALE


Assiette of Dessert
Can't make up your mind which desserts to have – why not select 3 of you favourite and have modest portions of each one!

The items most suitable & well matched trio are: Chocolate Truffle Torte, Mini Pavlova, Tiramisu, Profiterole, Tart au Citron & Sticky toffee Pudding.

Dessert Buffet
A mouth watering selection of desserts, where your guests are invited table by table to make their selection
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Sticky Toffee Pudding
A now popular combination of dates & toffee, served with lashings of toffee sauce. & cream.

Chocolate Paradise Pudding
A truly scrummy chocolate dessert – gooey in the middle, with chunks of chocolate & a hint of whiskey served warm with pouring cream.

Bread & Butter Pudding
Can be made to your requirements, with brioche, croissant or white bread. Then enriched with chocolate, spirits or vanilla – Deliciously rich & creamy.

Coconut & Lemongrass Rice Pudding GF
A surprisingly light finish to your meal, creamy yet not too rich or sweet!

Jam Roly Poly
Traditional comfort food at its best!

The Humble Crumble
A delicious, traditional crumble with fruit of your choice.
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Chocolate Boozy Trifle
Dark chocolate sponge soaked in a liqueur and mixed with either morello cherries, or poached pears. Topped with a rich chocolate custard and whipped cream.

Traditional Trifle
Homemade vanilla sponge & fruits set in a jelly base, topped with vanilla custard and whipped cream (can be made Gluten Free!)

Fresh fruit salad GF
Seasonal & tropical fruit served in freshly squeezed orange juice with either cream or low fat yoghurt.

Profiteroles
Filled with whipped cream, topped with either a chocolate or coffee frosting or a butterscotch sauce.
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Tart au Citron
Possibly, the most popular dessert that I do. A Traditional French Dessert, filling an all butter pastry with a smooth tangy lemon filling.

Tart au Chocolate
Smooth chocolate ganache, sitting on a base of rich butter pastry, served with a drizzle of cream.

Pear & Almond Tart
Almond frangipane base, sat on a butter pastry case topped with poached pears.

Apple Crumble Tart
English bramley Apples sandwiched between a rich butter pastry and a crunchy cinnamon crumble, a refreshing change from traditional Apple Pie.

French Apple Flan
The traditional French dessert that incorporates both pureed and thinly sliced apples for this attractive dish.

Apple & Prune Calvados Tart
A delightful mix of caramelised apple pieces with moist prunes, surrounded in a Calvados laced zabaglione, sitting on a rich butter crust.

Raspberry & Almond Meringue Tart
A memorable combination of raspberries resting on a ground almond meringue, which is sat on a rich butter pastry.

Pecan Pie
An American style treacle tart, generously toped with Pecan nuts.

Pistachio Bakewell Tart
A delicious nutty dessert. A slight variation from the more traditional almond bakewell.

Treacle Tart
A rich, buttery, and believe it or not……not sickly sweet treacle tart.

Lemon Meringue Pie
Traditional favourite, tangy lemon base on a butter pasty, topped with the thick layer of meringue.
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Cheesecake
A traditional cheesecake on a biscuit base, served with seasonal fruits.

Baked Apple Cheesecake
A light & refreshing baked cheese cake, layered and topped with Calvados flamed apples.

Panna cotta GF
A smooth and creamy & light dessert – Can do many flavours eg. Vanilla, Lemon grass, baileys.

Crème Brulee GF
A creamy dessert, finished with cracked sugar topping.

Tiramisu
Italian version of the English trifle. A smooth blend of Mascarpone cheese and cream delicately layered with Amoretti and coffee soaked Italian biscuits.

Chocolate Truffle Torte
A deliciously rich dessert of chocolate ganache and rum topped with a sprinkling of Amoretti biscuits.
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Raspberry Meringue Roulade GF
A soft meringue, rolled around whipped cream & fresh raspberries, topped with flaked almonds – absolutely delicious!

Pavlova GF
Home made meringues with a gooey marshmallow style centre, topped with whipped cream and seasonal fruits. Can be made individually!

Mixed Berries in Elderflower Jelly GF
A light & refreshing end to a meal; a selection of fresh berries, set in an elderflower jelly can also be made with either a Cava, Rose Wine or Pimms.
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Chocolate Fudge Cake
A light moist fudge cake, always a popular choice.

Chocolate Brownies
If you love chocolate, then you will love these – made with chunks of chocolate.

American Dinner Dessert
Mini selection of homemade cookies & shot of shake.

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Cheese Board
A delicious selection of traditional English & Continental Cheeses.
£4.50 per Portion


COMPLETION


Ground Filter Coffee & Selection of Traditional & Speciality Teas

Can be served with:

After Dinner Mints.
Chocolate Truffles.
Mini Vanilla Shortbread.
Mini Chocolate Chip Cookies.

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V – Suitable for Vegetarians
GF – Gluten Free

 

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pumpkin soup

 
chicken liver pate  
 
garlic prawns  
duck & orange salad  
salmon tartar  
salmon on prawns  
chicken  
fillet beef  
rack of lamb  
three desserts  
sticky toffee pudding  
tart au citron  
chocolate tart  
strawberry cheesecake  
coffee and truffles  
     
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Telephone: 01377 249430 Email: lisa@finercatering.co.uk