£29.95 per person
2 x Canapes of your choice (circulated to your guests with welcome drinks)
1 x Starter of your choice and 1 x Main of your choice
1 x Main of your choice and 1 x Dessert of your choice
Smoked salmon wrapped around horseradish cream cheese.
Tomato salsa brochette with balsamic glaze. (V)
Thai chicken skewers served hot or cold.
Minted pea puree crostini served with prawns.
Parma ham parcels stuffed with sun dried tomatoes and mozzarella.
Mini quiche cubes a variety of fillings. (V)
Mini Yorkshire puddings filled with slow roasted beef and a horseradish crème fraiche.
Tempura prawns with a sweet chilli sauce.
Mini Welsh rarebit.
Honey glazed chipolata sausages wrapped in smoked bacon.
Mini duck spring rolls with a hoisin sauce.
Cheese and chive choux pastry balls. (V)
Mini fish cakes.
Tomato, mozzarella and pesto served on toast rounds. (V)
Caramelised onion and goats cheese tartlets. (V)
Spinach and goats cheese roulade, served with grilled courgette ribbons on a tomato and smoked paprika sauce.
Smoked salmon platter served with capers, pea shoots and a dill and horseradish crème fraiche.
Grilled tiger prawns served on a ciabatta crostini with a carrot, spring onion and rocket salad with a citrus dressing.
Cured meat platter including slow roasted beef, Parma ham, and black molasses gammon with a warmed ciabatta roll and caramelised red onion chutney.
Chicken and ham hock terrine with a smoked tomato and garlic chutney and granary toast.
Pork fillet stuffed with sage and onion served on a bed of champ mash, roasted chantenay carrots and an apple and cider jus.
Pan fried cod loin served in a white wine and cream sauce with roasted new potatoes and purple sprouting broccoli.
Oven roasted chicken supreme served with a tomato and smoked garlic gnocchi and a parcel of fine beans.
Butternut and roasted balsamic onions with ricotta in a puff pastry base with a spinach and toasted pine nut salad with a rich balsamic glaze.
Slow cooked beef brisket served with pomme fondant, buttered Savoy cabbage and a veal jus.
Vanilla panacotta served with a raspberry coulis and a crisp mint leaf.
Amaretto cheesecake served with a strawberry fan.
Individual apple and pear crumble served with clotted cream ice cream.
Chocolate tart served with honeycomb dust and Chantilly cream.
Orange and lemon sorbet served with candied lemon slices.
Andrew and Rachel Stanton catered at our wedding for 140 people. The quality and choice of food were fantastic, but the overall service they provided was much more than that. They both worked closely with us, paying special attention to detail and essentially taking on the project management of everything related to food and drink and it is this that made our wedding such a special day for us and such a magical day for our guests.