Eifion and Rhiannon
Weekend Wedding Catering at Euridge Manor
FRIDAY DINNER - FEASTING STYLE MENU
Starters
Selection of Fresh Breads with Dips
Sweet Potato & Black Bean Cod Cakes with Sweet Chilli Jam
Sweetcorn Fritters with Tomato, Mango & Guacamole
Main Course
Caramelised Peruvian Chicken with a Spicy Jalapeño Sauce
Sesame & Miso Salmon with Baked Radishes & Rocket
Baked Cauliflower on a Bed of Greens with Curried Chickpeas, Cashew Dressing & Chimichurri
Sides
Fried Chilli Tempeh, Pak Choi & Garlic
Pearl Barley Tabbouleh, Fresh Herbs, Vine Tomato & Kalimatta Olives
Hot Seasonal Greens
Green Salad & Pine Nut Pesto
Dessert
Basque Baked Vanilla Cheesecake with Passion Fruit Curd & Mango Salsa
Sticky Toffee Pudding with Black Treacle Sauce
Dark Chocolate Pots
SATURDAY
Canapés
Soy Glazed Pork Belly with Apple Jelly & Crackling
Oyster Mushroom Scallop with Truffle Pomme Purée & Crispy Shallots
Pan Fried Scallop with Cauliflower, Peas & Olive
Courgette & Spinach Fritter on Poached Quails Eggs
Wedding Breakfast
Starters
Salt Baked Beetroots on Thyme Flatbread with Pickled Onions & Whipped Ricotta
Heritage Tomatoes, Burrata, Basil, Mint, Pickles & Pink Salt
Main Course
Slow Cooked Shoulder of Lamb with Potato Fondant, Onion Puree, Caramelised Maple Carrots, Seasonal Greens & a Red Wine Jus
Fillet of Sea Bass with Pearl Barley Risotto, Mediterranean Roasted Vegetables with Parsley & Caper Dressing
Crown Prince Squash and Feta Wellington with Tomato and Red Pepper Relish, Seasonal Vegetables & Sage
Pearl Barley Tabbouleh, Fresh Herbs, Vine Tomato & Kalimatta Olives
Dessert
Dark Chocolate Marquise with Strawberries, Passionfruit & Lemon
Custard Tart with Rhubarb Three Ways & Ginger
Everything was stunning. Guests commented on how the food was above and beyond. As well as our main wedding meal, they catered delicious dinner on our pre-wedding evening, all again truly exceptional.”
