Clients
Spring Wedding for 140
Wedding Reception
Canapés
- Smoked salmon roulade with smoked trout and horseradish pate
- Rolled spinach and goat’s cheese crepes with tomato salsa
- Chicken liver, brandy and thyme pate with red onion marmalade on toast
- Mini Yorkshire puddings with rare roast beef and horseradish
- Honey glazed cocktail sausages with mustard mayo
- Monkfish, pancetta and rosemary skewers with lemon aioli
- Tempura fried vegetables with sweet chilli dip
Main
- Prosciutto wrapped chicken breast stuffed with sun blushed tomatoes and basil served with asparagus risotto and rocket salad with balsamic dressing
Dessert
- Three chocolate mousse with raspberry sauce
- Lime syllabub with strawberries and brandy snaps