Event Catering Menu
Catering Packages
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 100 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.
Menu 1
Mini pork & leek sausages rolled in honey & mustard
Tempura king prawns with a sweet chilli 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 & chilli 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 aioli
Char-grilled asparagus wrapped in filo pastry 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
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
Antipasto Platter
A selection of cured meats Parma ham, bressola & mortadella
char-grilled artichokes grilled aubergine & roasted red pimento,
fresh figs & pink melon with olive & thyme ciabatta
Grilled Chicken Fillets
with soya & honey, served on fruity couscous
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 pastry
(£2.00 supplement)
Warm Spinach, Pine-nut & Stilton Tart
with an orange & raspberry salad & warm pear dressing
Char-grilled Vegetable Gateaux
topped with Parmesan wafer with red pepper & balsamic reduction
Red Onion, Fig and Goats Cheese Tart
with a summer herb salad
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 f lamed 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
(£1.00 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
(£1.00 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
Long Clawson Stilton & Tour de Maze Brie,
Mrs Kirkhams Lancashire, traditional mature cheddar
(£1.50 dessert supplement)
Cheese Course
Long Clawson Stilton & Tour de Maze Brie,
Mrs Kirkhams Lancashire, traditional mature cheddar
(£4.25 as an additional course)
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 chilli & 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
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
Reception Drink
Sparkling Spanish wine - Roger Goulart, Brut Reserva, Cava
Sparkling pink Australian wine - Angas, Brut Rose, Premium Cuvee.
Pimms cocktail - A traditional Pimms and lemonade but with an additional
splash of Gin, Bacardi and Ginger ale.
Bellini Cocktail - Sparkling wine, peach juice & peach schnapps.
Kir Royal - Sparkling wine & cassis.
Bucks Fizz - Sparkling wine & orange juice.
Includes orange juice and mineral water.
Wine & Water With Wedding Breakfast
Based upon a table of 10 guests – 4 bottles of wine from the following list and 3 bottles of mineral water
1. Merlot, Salvalai Estate, Italy
2. Cabernet Sauvignon, Los Sarmientos, Chile
3. Shiraz, Compass Point, Australia
White Wine
1. Pinot Bianco, Salvalai Estate, Italy
2. Chenin Blanc, Riesling, (Medium) Piedra Luna, Argentina
3. Sauvignon Blanc, Los Sarmientos, Chile
4. Unoaked Chardonnay, Compass Point, Australia
Sparkling Spanish wine - Roger Goulart, Brut Reserva, Cava
Reception Drink
Champagne - Leblanc Colombier Cuvee, Celeste Brut
Pimms cocktail - A traditional Pimms and lemonade but with an additional
splash of Gin, Bacardi and Ginger ale.
Bellini Cocktail - Champagne, peach juice & peach schnapps.
Kir Royal - Champagne & cassis.
Bucks Fizz - Champagne & orange juice.
Includes orange juice and mineral water.
Wine & Water With Wedding Breakfast
Based upon a table of 10 guests – 4 bottles of wine from the following list and 3 bottles of mineral water
Red Wine
1. Shiraz, De Leuwen Jagt, South Africa
2. Grenache, Cote 66, Roussillon Villages, France
3. Rioja, Criaza, Vinedos Eguiluz, Spain
4. Pinot noir, Quarry Road Estsate, New Zealand
1. Colombard Sauvignon, Cote de Gascoigne, France
2. Pinot Gris, Quarry Road Estate, New Zealand
3. Pinot Grigo, Grave del Friuli, Italy
Champagne - Leblanc Colombier Cuvee, Celeste Brut
Reception Drink
Champagne – Veuve Clicquot, Yellow Label, France
Pimms cocktail - A traditional Pimms and lemonade but with an additional
splash of Gin, Bacardi and Ginger ale.
Bellini Cocktail - Champagne, peach juice & peach schnapps.
Kir Royal - Champagne & cassis.
Bucks Fizz - Champagne & orange juice.
Includes orange juice and mineral water.
Wine & Water With Wedding Breakfast
Based upon a table of 10 guests – 4 bottles of wine from the following list and 3 bottles of mineral water
Red Wine
1. St Emilion Grand Cru, Chateau Vieux Pelletan, France
2. Chateauneuf du Papa, La Petite Bastide, France
3. Rioja Gran Reserva, Biurko Gorri, Spain
1.Sauvignon Blanc, Sacred Hill, New Zealand
2. Chablis 1er Cru, Colombier, France
3. Pouilly Fume, Patrice Moreux, France
Toast
Champagne – Veuve Clicquot, Yellow Label, France
Canapé Menu 1 £7.00
Canapé Menu 2 £8.00
Canapé Menu 3 £9.00
Your choice of 3 course meal, accompaniments, fresh coffee and truffles
(not including any supplements)
Cheese Course £4.25
Evening Buffet A £8.50
Evening Buffet B £11.50
Evening Buffet C £13.00
Evening Buffet D £15.00
Evening Buffet E £18.00
Evening Buffet F £22.00
This includes soft drinks throughout the reception and wedding breakfast, canapés plus a half portion of the three course wedding breakfast
(Evening buffet charges not included)
£17.00
Drinks Package A £19.50
Drinks Package B £27.50
Drinks Package C £34.50
