Wedding Feast BBQ Sample Menu

Canapés (please choose 4 from the following:)

  •  Goat’s cheese and roasted pepper on garlic toast (v)

  • Cucumber & feta with mint and dill and pomegranate

  • Seasonal fruit, mozzarella & mint wrapped in Parma ham

  • Duck liver pate with onion jam on toasted brioche

  • Duck liver pate with apricot jam on toasted brioche finished with dark chocolate

  • Smoked salmon blinis with dill crème cheese

  • Individual ham and cheese quiche

  • Salami with cream cheese and chives on toasts

  • Prunes wrapped in bacon (devils on horseback)

  • Zesty tapenade crostini (v)

  • Mushrooms with dried ham on garlic toast

  • Sun-dried tomato, mozzarella and olive kebabs (v)

  • Feta and caramelised red onion tartlets (v)

  • Smoked mackerel with horseradish upon toast

Or instead of passed canapes you could opt for a grazing table of anti pasti, roasted vegetables, local cheeses, cured meats, pates, olives and a selection of accoutrements with artisan breads and dipping oils. 

 

Cooked over the charcoal BBQ by the chef and served at the salad table (please choose 3 from the following:)

  • Persian marinated, butterflied legs of lamb or garlic and rosemary

  • Hand pressed beef burger, soft brioche bun

  • Chicken supreme marinated in fresh ginger, oregano & lime

  • Whole pork loin, honey & soy drizzled, sliced thick

  • Merguez & Toulouse sausages

  • Sides of salmon, in a bag, scented with fresh herbs & lemon

  • Marinated vegetable & Halloumi brochettes (v)

  • Marinated summer vegetable antipasti (v)

  • Grilled avocado with Harissa hummus (v)

  • Lemon & mint marinated baby vegetables (v)

 

At the salad table bowls of salads (please choose 3 from the following:)

  •  Marinated roast peppers with artichoke hearts and pasta topped with feta cheese

  • Grilled courgette & aubergine with herb couscous salad

  • Beetroot with preserved lemon, fresh parsley & dill finished with fresh yoghurt

  • Basmati & wild rice mixed with peas and ham

  • Poached pear, melon, blue cheese & fresh mint

  • Mozzarella, cherry tomatoes, black olives & fresh basil pesto

  • Green beans & garlic with mustard seed and honey dressing

  • Potato salad enlivened with gherkins and capers

  • Classic Waldorf salad of apple, walnuts & celery bound in a light mayonnaise

  • Hand-cut white & red cabbage coleslaw

 

Accompanied by Fresh Artisan baguettes & mustard

​Desserts (please choose 1)

  • Zesty tarte au citron, crème Chantilly and salted cracked caramel

  • Rich chocolate cake with crème Chantilly

  • Soft seasonal fruit Pavlova

  • Pear and almond tart, fresh egg custard

  • Rich cheesecake flavoured to your liking upon caramel biscuit base, with fruit sauce

  • Fresh strawberry tart

  • Light yeast sponge soaked in rum sugar syrup, finished with crème Chantilly and fresh soft fruits

  • Classic regional French dish of Armagnac soaked apples cooked in light filo style pastry. Served with caramel sauce and vanilla ice cream

  • Vanilla, chocolate and strawberry pastry cream filled profiteroles served with chocolate sa​uce

Cheese Course can be served as your late night snack

  • Soft, hard & blue cheeses served with onion jam, bread and grapes

 

Coffee served from a coffee station

Let's Talk

We would love to hear from you, we're at your service!

The Event Kitchen

Presley & Catherine Swensson

24320, Nanteuil Auriac de Bourzac

Dordogne, France

Tel: 0033 (0) 55 390 1522 / / 06 70 44 38 56

Food Skilfully Prepared|Served with Finesse

hello@theeventkitchen.com