Wedding Feast Sharing Menu

Our sharing style menu has been created to encourage your guests to dive in, these dishes work well served on boards in the centre of the tables with the sides in bowls. Consideration must be given to the additional items on the table as space for centre pieces will be limited. 

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. 

 

Please choose 3 main items to include a vegetarian option if required: -

  • Rosemary & garlic marinated, butterflied legs of lamb with red currant jelly

  • Slices of Magret duck breast with red wine jus

  • Roasted poussin, flavoured with garlic & fresh thyme

  • Pulled confit duck upon a bed of slow braised red cabbage and apple

  • Blackened pork tenderloin

  • Persian spiced marinated, butterflied legs of lamb

  • Lemon & mint marinated baby vegetables (v)

  • Wrapped monkfish with Parma ham and sun-dried tomatoes

  • Marinated vegetable & Halloumi brochettes (v)

  • Stuffed field mushrooms with mozzarella, apricots and fresh herbs

  • Dijon mustard coated roast sirloin of beef

  • Roasted cherry tomato puff pastry tart with roasted pine nuts, feta and rocket with tomato dressing, balsamic glaze

  • Chicken supreme marinated in fresh ginger, oregano & lime

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

  • 7-hour slow roasted leg of lamb with red Bordeaux wine jus

  • Loin of cod in a bag, scented with fresh pesto

  • Grilled avocado with Harissa hummus (v)

  

Please choose 3 sides: - 

  • Romain lettuce tossed in classic Caesar dressing

  • Sliced potatoes cooked in duck fat and finished with fresh chives and crushed garlic – Pommes Salardaise

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

  • Grilled courgette & summer tomatoes with basil scented cous-cous

  • Chickpea, grated carrot & garlic croutons drizzled with a cumin seed scented dressing

  • Baby roast potatoes infused with fresh rosemary & black pepper

  • Basmati & wild rice mixed with peas and ham

  • Roast butternut squash and red onion with tahini and za'atar

  • Local melon, walnut, blue cheese & fresh mint

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

  • Green beans & garlic with mustard seed dressing

  • Roasted summer vegetables upon cous-cous with Harissa dressing

  • Potato salad enlivened with gherkins, capers & fresh parsley

  • Courgette, broad bean & pea with fresh garden herbs

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

  • Hand-cut white & red cabbage coleslaw bound with horse radish mayonnaise

 

Accompanied by fresh artisan baguettes

 

Please choose 1 dessert from the following: -

 

  • 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​

 

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