Canapés

  • Smoked duck breast with lemon scented avocado guacamole (gf)

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

  • Smoked salmon blinis with dill crème cheese

  • Foie Gras with apricot jam on toasted brioche finished with dark chocolate

  • Seasonal fruit, mozzorella & mint wrapped in Parma ham

  • Delicate trout and scallop mousse in a shot glass, topped with seared scallop & dill (gf)

  • Beef carpaccio, crispy capers & horseradish crème fraîche

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

  • Blackcurrant & gin gravlax on a stick

  • Local walnut bread slice topped with goats cheese, apricot and honey (v)

  • Bruschetta rubbed with garlic then topped with roast red pepper, feta and fresh mint (v)

  • Hand cut cured sausage, Gouda cheese and mini gherkin kebab (gf)

  • Chicken Caesar salad, chicken piece, garlic crouton, parmesan cheese shaving & dressing

Entrée/Starter

  • Seared scallops and prawns presented in a rich cream cheese and herb sauce, lightly

  • gratinated

  • Local Perigord Salad with smoked duck, walnuts, foie gras and garlic toast

  • Salad of goat’s cheese with honey soaked spiced apricots and walnuts (v)

  • Green salad with roasted beetroot, Parma ham and parmesan

  • Honey roasted beetroot, goats' cheese and walnuts presented on a bed of rocket (v)

  • Salmon rillettes; a fresh and light mixture of poached salmon, crème fraiche, lemon juice and herbs served with a small green salad

  • Goats cheese and dill terrine, light salad, roast red pepper coulis and crisp toast (v)

  • Hot and sour prawns served with watermelon

  • Nicoise salad with quails eggs, cherry tomatoes, new potatoes and green beans with herb vinaigrette (v)

  • Handmade salmon, blackcurrant and gin gravlax

  • Charcuterie platter of jambon sec, cured meats with accoutrements, sun dried tomatoes, green salad and rustic bread

  • Fresh asparagus wrapped in Parma ham, griddled and served with Béarnaise sauce

Plats/Main Course

  • Beef fillet with foie gras and rich red Pineau sauce

  • Timeless French seasonal fish soup with mussels, finished with rouille and baguette croutons

  • Local duck speciality cooked with oranges and fennel

  • Medallions of beef slow cooked in red wine with glazed button mushrooms and silver-skin onions and bacon lardons

  • Half small chicken roasted with thyme and lemon, served with sage crumb

  • Tender lamb rump seasoned with a rosemary, lavender and garlic rub, served upon celeriac puree, finished with a rich Merlot sauce

  • Filet of fish gently pan-fried in butter, served on a light zesty tomato & lime salsa

  • Slices of Magret duck breast perched upon duck rillettes and a slice of brioche, finished with a rich Madeira and wild mushroom sauce

  • Supreme of chicken roasted with Mediterranean vegetables, garlic and fresh herbs dressed with balsamic honey glaze

  • Roasted monkfish tail medallions finished in tangy preserved lemon and fresh tomato sauce with fine herbs

  • Duet of fish upon caramelised fennel and carrot, served with saffron sauce

  • Baked mushrooms with fresh herbs, cheeses and apricots

  • Spinach, walnut and goats cheese filled cannelloni upon a rich fresh roasted tomato and caper sauce (v)

  • Filo pastry tart spread with fresh pesto, roasted tomatoes and feta cheese. Toppedwith rocket and pine nuts (v)

  • Sliced grilled aubergine, layered with mozzarella, parmesan cheese and rich homemade tomato sauce (v) (gf)

  • Filo pastry base filled with a rich but light mascarpone sauce of mushrooms, Pineau and fresh parsley (v)

Served with

  • All main courses served with either Dauphinoise, Salardaise or new potatoes and seasonal fresh vegetables

Desserts

  • Chocolate brownie base topped with an indulgent chocolate mousse

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

  • Cats tongue biscuits enclosing a fresh strawberry bavarois mousse, topped with more fresh strawberries and créme Chantilly

  • Soft seasonal fruit Pavlova

  • Lemon tart, crème Chantilly

  • Panna cotta served with seasonal fresh fruits, creme Chantilly

  • Chocolate mousse garnished with homemade biscuit

  • A traditional local dessert of Armagnac scented apples in a light filo style pastry, served with vanilla ice cream

  • Pear and almond tart, fresh egg custard

Assiette du Fromage/Cheese Platter

  • Cantal, Roquefort and Camembert cheeses presented with bread and onion jam

Coffee served at the table or from a coffee station

Wedding Breakfast Sample Menu 

Let's Talk 

La Feynie, 24320, Nanteuil Auriac de Bourzac, Dordogne, France

Tel: 0033 (0) 55 390 1522

Email: hello@theeventkitchen.com 

Our Terms & Conditions