Wedding Sharing Platters

FAMILY STYLE RUSTIC SHARING BOARDS

 

Starters - Meat & Poultry

Sticky BBQ Chicken Wings with Honey and Garlic Glaze

Rib Eye Steak Bites with Chimichurri Sauce

Charcuterie – Selection of Cured Meats such as Prosciutto, Saucisson, Parma ham, Serrano, and Salami

Chicken Satay Skewers with Orange Peanut Dipping Sauce

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Starters - Fish

Crab Cakes served with Lemon Aioli

Fish Cakes served With Lemon Aioli

Smoked Salmon with Avocado on Crisp Breads

Garlic and Herb Marinated Prawns

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Starters - Vegetarian/Vegan

Selection of Fine Cheeses, Served with a variety of Crackers and Fresh Fruit

Crunchy Crudité Served with a selection of Dips (VG)

Selection of Fresh Olives with Feta, Thyme and Olive Oil

Sweet Roasted and Marinated Red Peppers (VG)

Dip Selection - Hummus, Tzatziki, Muhammara, Babagannush

Borek Pastry Cigars with Potato and Caramelised Onions (VG)

Freshly made Falafel with Tahini Dipping Sauce (VG)

Lentil Kofte with Shepherd’s Salsa (VG)

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Mains - Meat & Poultry

Roast, Free Range Cotswold Chicken with Garlic Rosemary and Tarragon served with Rich Tarragon Gravy

Tender Rack of Lamb Served with Mint and Parsley Jus

Slow Roast Beef Rubbed with Spiced Herbs and Served with Caramelised Onion Gravy

Slow Roast Beef Cheeks in Pinot Noir Sauce

Roulade of Free Range Cotswold Chicken with Prosciutto, Sundried Tomatoes and Creamy St Agur

Roast Tenderloin of Pork with Fennel Crackling and Spiced Apple Sauce

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Mains - Fish

Poached Side of Wild Salmon with Lemon and Herbed Butter and a White Wine Sauce

Hot Smoked Side of Wild Scottish Salmon

Platter of Sushi with Tempura Prawns, Salmon, Tuna, selection of Maki, Sashimi and Signature Rolls

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Mains - Vegetarian/Vegan

Vegetable Moussaka with Creamy Bechamel and Grilled Mediterranean Vegetables

Wild Mushroom Shepherd’s Pie with Pomme Puree and Pinot Noir Sauce (VG)

Rich Mushroom and Butternut Squash Wellington with Flaky Pastry (VG)

Roasted Butternut Squash Stuffed with Pearl Barley, Feta, Sultanas and Fennel

Roasted Butternut Squash with Caramelised Onions and Goats Cheese

Grilled Cauliflower Steaks with Roasted Red Pepper and Almond Sauce

Platter of Vegan Sushi with Avocado, Tofu, Cucumber, Selection of Maki, Sashimi and Signature Rolls

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Sides

Roasted Root Vegetables with Honey and Orange Glaze

Grilled Asparagus with Soy and Garlic (VG)

Spring Pea and Green Bean salad with Mint, Feta, Lemon and Parsley Dressing

Crispy Goose Fat Roasted Potatoes with Rosemary and Garlic

Creamy Potatoes Dauphinois with Truffle Oil

Grilled and Crushed Baby Potatoes with Sea Salt and Rosemary (VG)

Velvety Pomme Puree

Roasted Rainbow Carrots with Orange and Aniseed Glaze (VG)

Steamed Tender Stem Broccoli (VG)

Creamy Mac and Cheese

Pilaf Rice with Vermicelli (VG)

Shakshuka with Caramelised Mediterranean Vegetables (VG)

Butternut Squash Risotto with Thyme and White Wine (VG)

Wild Mushroom Risotto with Roasted Garlic (VG)

Grilled Portobello Mushrooms with Parmesan

Stuffed Bell Peppers

Cheesy Winter Vegetable Gratin with Pumpkin, Beetroot and Celeriac

Baked Cauliflower Cheese with Herbed Sourdough Crumb

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