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Exemple de menu pour le petit-déjeuner de mariage

Canapés 

  • Chicken satay with peanut dipping sauce (df)

  • Beef carpaccio with rocket and parmesan

  • Celeriac remoulade on crostini topped with jambon de Bayonne

  • Honey sesame glazed cocktail sausages (gf)

  • Scallop and chorizo skewers (df) (gf)

  • Hoisin duck tortilla wraps with cucumber and salad onions

  • Salmon mousse verrine (gf)

  • Goats cheese, red onion and cranberry tartlets (v)

Starters

  • The meat feast sharing platter – a selection of charcuterie meats, duck rillettes and pork pâté forestier served with gherkins and pickled onions and crusty French bread

  • Charente melon, mozzarella and jambon sec sharing platter – garnished with rocket leaves, olive oil, balsamic vinegar and a sprinkle of black pepper (gf)

  • The fish lovers sharing platter – smoked salmon, prawns with aioli, smoked mackerel pâté served with pickled cucumber, capers & caraway and a selection of breads

  • The antipasti sharing platter – a selection of cured meats with houmous, roasted peppers, griddled artichokes, cherry tomatoes, olives, mozzarella balls, sundried tomatoes (gf)

  • The vegetarian antipasti sharing platter – baked camembert, houmous, roasted, peppers, griddled artichokes & sundried tomatoes, garlic olives, tomato and mozzarella (v)

Mains

For your main course, you have the option of choosing one dish from our selection of mains, either served on platters or in large sharing bowls at the centre of the table, accompanied by your choice of salad options, allowing guests to help themselves.​

Served on platters - sample options​

  • Fennel, coriander, lemon & chilli-rubbed belly pork, slow roasted, served on wooden boards with carrots and courgettes and garlic & lemon new potatoes and bowls of Caesar salad (gf)

  • Herb infused roast chicken served on platters with roasted Mediterranean vegetables and homemade aioli, served with a choice of two types of salad* (gf)

  • Poached sides of salmon with lemon and herbs, served on wooden boards with cucumber pickles and lemon and dill cream fraiche. Suggested accompaniments would be minted new potatoes with a choice of two types of salad* (gf)​

Shared in large sharing bowls - sample options

  • Basque chicken and chorizo sauté served in a skillet with bowls of buttery new potatoes with a choice of two types of salad* (gf)

  • Casserole of coq au vin, served in the traditional French way, with a bowl of boiled potatoes and a dish of seasonal green vegetables

  • Moroccan chicken, olives and preserved lemon served to the table in terracotta cazuelas, served with bowls of couscous with a choice of two types of salad* (gf)

  • Classic beef Bourguignon served with buttery mash potatoes and seasonal vegetables

Salad options - sample options

  • Classic Caesar salad – crisp lettuce, garlic croutons, Caesar dressing with parmesan shavings.

  • Puy lentils with red onion, sun dried tomatoes and feta (v)

  • Tomato, mozzarella balls and black olives with a pesto dressing (v)

  • New potatoes with a lemon, garlic and mint dressing (v)

  • Greek salad – lettuce, feta, black olives, red pepper, onion & tomatoes (v)

​

Desserts

Served on platters

  • Chocolate and raspberry ganache tart

  • Pavlova with Chantilly cream, summer fruits & a homemade raspberry coulis

  • Sticky toffee pudding served with salted caramel sauce.

  • Apple tart with apricot glaze, crème anglaise

Served on indivuaul plates

  • Lemon posset served in glass verrines

  • Lime and ginger cheesecake

  • Apple tart with apricot glaze, crème anglaise

  • Chocolate mousse served in vintage French coffee cups

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