Clients
Autumn Wedding for 140
Wedding Reception
Canapés
- Sun-blushed tomato, mozzarella, basil and prosciutto wraps
- Bresaola tulips with horseradish remoulade
- Tuna ceviche with lime, capers, coriander and chilli
- Vegetarian sushi nori with soy and sweet chilli dip
- ‘Butts Farm’ cocktail sausages with mustard mayonnaise
- Tempura fried vegetables with sweet chilli dip
- Breaded scampi with tartare sauce
- Yorkshire puddings with rare roast beef and horseradish
Starter
- Beetroot gravadlax with a fennel, orange and dill salad with balsamic cream
Main
- Roast rosemary leg of lamb carved at the table with roast new potatoes, carrots, seasonal greens and a red wine gravy
Dessert
- Lemon posset with raspberries