I catered for a great Wedding today for a lovely couple whom I first met for their wedding taster back in March. They opted for a three course Wedding breakfast with a split hog roast for their main-course that was served buffet style. The starter and dessert were served plated at the table.
MENU
Starter
Smoked duck breast: baby leaves, raspberry vinaigrette.
or
Warmed goats cheese salad, rocket pesto.
or
Warmed goats cheese salad, rocket pesto.
Main-course
BBQ spiced roast loin of pork,
x x x
Roast crown of Turkey, fresh lemon and black pepper,
x x x
Roasted peppers, Mediterranean vegetables and cous cous,
x x x
Roasted peppers, Mediterranean vegetables and cous cous,
x x x
New season potatoes, garlic and rosemary,
x x x
Fresh tossed salad, olive oil,
x x x
Chunky cut bread.
Dessert
Chocolate and raspberry cheesecake, chocolate brownie base.
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