Preston Court March 2016 83 guests [Inc. 2 Children – 6 & 4 years] with an additional 10 in the evening

Asparagus in Parma ham with watercress mayo dip
Mini rosti topped with Lemon Chicken and Fresh basil Pesto
Goat’s cheese, beetroot and red onion thyme and parsley tart tatin
Vietnamese spring roll pickled vegetable wrap with wasabi soy dipping sauce

Wedding Breakfast

Fillet of beef
Glazed carrots with parsley
Wilted spinach
Potato Dauphinoise
Madeira jus

Leek terrine with butternut squash, lentils and feta served with a tomato and chilli sauce

Chocolate mousse with Honeycomb in Vintage Tea cups

Evening Food
Barbecue [70] Burgers and [120] hotdogs
Served with Caramelized Onion, mustard, Ketchup or HP Sauce

Preston Court May 2016 94 Adults / 7 Children [101 Total] Beef: 76 / Halibut: 13 / Involtini: 5

Toad in the hole with tomato and chilli salsa
Lime and Ginger Tiger Prawns
Homemade thyme puff pastry tart tatin with red onion and chilli marmalade, beetroot and goats cheese
Chilli poppers

Wedding Breakfast

Served in a personalized egg box
Parmesan Crème Brûlée with Asparagus dippers
Smoked haddock scotch quails eggs with herb and lemon mayonnaise
Baba ganoush salad with focaccia

Main Course
Fillet of Beef and Madeira Jus
Pan fried halibut with tomato and chilli salsa
Vegetarian - Char-grilled Aubergine and chick pea involtini with tomato and chilli salsa
All served with:
Wilted spinach, Glazed carrots, Rosemary and parsley parmantier potatoes
Kids – Roast Chicken, potato wedges, Broccoli, carrots and peas

Served on vintage 3 tier cake stands:
Selection of macaroons
Ginger and chocolate Florentines
Lemon tart with mint pastry and raspberries

Tea and Coffee served in the Long Lodge
Chocolate truffles

Evening Buffet
Taco Truck

June 2016 Garden Marquee Wedding For 151 People

Teriyaki Duck in Vietnamese rice wraps [GF]
[Pickled Vegetable Vietnamese rice wraps with teriyaki dip]
Mini Yorkshire puddings with rare roast beef, horseradish and watercress
Little herby Tartlets with baba ganoush salad
Ashmore cheese Gallettes with olive, tomato and basil

Wedding Breakfast

Quartet of Smoked fish terrine
Served with Melba toast
Sweet potato with Guacamole and pea shoot [x8 Vegetarians]

Main Course
Slow roasted Shoulder of lamb, Potato Rosti [DF], Chargrilled Aubergine Involtini,Spinach and fine beans
Courgette Involtini with buffalo Mozzarella, tomato and Basil With a rocket, artichoke, fine beans, seeds and rosti potato cake [x4 Vegetarians]

Trio of Desserts
Passion fruit “Eaton Mess” with raspberries
Chocolate and Honeycomb mousse
Mini Minted pastry tartlet with Lime mascarpone and strawberries

July 2016 110 Guests [93 normal/3 Veggies/2 Vegans/12 children/4 outmess] OUTMESS –x3 – Cottage Pie or similar

Canapés for Champagne Reception
Mini Yorkshire pudding with rare roast beef, horseradish and watercress
Cajun Chicken skewer with a guacamole dip
Scotch Quails eggs with a grainy mustard and chive mayonnaise dip
“Pickled” Cucumber involtini with smoked mackerel Pate
Salmon Teriyaki
Kentish Ashmore Gallettes with tomato, tapenade and basil
Rosti with baba ganoush salad [Vegan]
Beetroot roulade with goat’s cheese and rocket

Wedding Breakfast

Main Course
Pan-fried and Roasted Duck Breast with a cherry Sauce,
Parmentier Potatoes,
Fine beans and mange tout
Vegan/Vegetarian Option:
Courgette “Linguini” with quinoa, fennel, spinach and cherry tomatoes topped with pumpkin and sunflower seeds
Children – Sausages and mash

A duo of Desserts
“Eaton Mess” Meringue and Passion fruit cream with local raspberries and strawberries
Chocolate Mousse with honeycomb
Vegan Pudding – Strawberry and raspberry tart [Lime and basil pastry]

Evening Food
Hot dogs [Hot dog buns, Caramelised onion, ketchup and mustard] Vegetarian Sausages too
A selection of Cheese, biscuits, bread, fresh fruit and chutneys

August 2016 For Canapés People

Smoked haddock 'scotch' quails egg with a watercress mayonnaise
Asian crab salad served on little gem lettuce
Lime, chilli and ginger tiger prawns
Walnut bread with stilton and balsamic fig
Ashmore Cheese Gallettes with tomato, olive and basil

Main Course – Sharing Bowls at the table
Homemade Bread – Oli and Balsamic
Butterflied Barbecued Leg of Lamb
Lemon Chicken Salad with Artichokes
Chive and Parsley Pastry Tart with Butternut squash, rocket and goats cheese tart
“Ottellenghi” Tomato and roasted lemon salad
Fine bean Salad with Avocado and pea shoots with a grainy mustard dressing and seeds

Dessert - Plated
Meringues kisses with passion fruit cream and Raspberries and blueberries
Salted Chocolate Caramel Chocolate Nemesis
Rhubarb and strawberry Fumble

September 2016 149 People

Smoked Salmon with a smoked trout mousse on Swedish Dill bread
Duck Skewers with an Asian mango dipping sauce
Smoked Haddock Scotch Quails eggs with a herby mayonnaise
Parmesan Cheese Puffs with tapenade, Cherry tomato and basil
Mini Toad in the hole with tomato and chilli Salsa
Rosti Potato Cups topped with a baba ganoush salad [this one is Vegan]!

Baby leaf and Herb Salad with Cherry tomatoes, Avocado, fine beans, sunflower and Pumpkin seeds
With Grainy mustard dressing
Colourful Bread rolls – [Beetroot, spinach and Ciabatta]

Main Course
Fillet of Beef with a red wine Jus,
Dauphinoise, beetroot and thyme potatoes,
Tender stem Broccoli
[Served on sharing Bowls and platters to the tables]

Leek Terrine with Quinoa, Mushrooms and Spinach With a Tomato and Chilli Salsa

A trio: Passion fruit “Eaton Mess” with Raspberries
Apple Tart with Crème Anglais
Pistachio ice cream
Vegans [x2 plus lactose free=3] – Mango Tart with Passion fruit Coulis and raspberries