23 Sep 2010

Wedding Day Style Editors Wedding: Part 2


As promised, here is the menu from Wedding Day Style Editor Victoria and groom Ian who had their wedding reception at Fulham Palace.

Canap├ęs
Seared beef on watermelon cubes with wasabi and pickled ginger
Cucumber boxes filled with feta, mint salad topped with purple shiso cress
Mini quails egg benedict on brioche
Chopstick forks of seared succulent Magret of duck with a soy and honey dip
Cerviche of sea bream on lemon crostini
Ricotta cakes with slow roasted vine tomatoes and basil wafers

To Start
English asparagus duo - petit salad with quails eggs and fresh asparagus torte

Main
Breast of guinea fowl filled with spinach and ricotta,
confit of leg, roasted garlic mash, wilted greens and a light natural jus

Vegetarian: as above with artichoke hearts and parsley parcels

Sweet
For the ladies – White chocolate and passion fruit dessert
served with summer berries and white chocolate ice cream

For the gentlemen – Vanilla bean and caramel dessert
served with sticky Calvados bananas and rich chocolate ice cream

To Finish
Fresh coffee, fine teas, tisanes and pistachio biscotti
served in vintage tea cups

Late Night
Fabulous bacon baps with red or brown sauce
Cumberland sausage and caramelised onion hot dogs
British cheese platter with bread, celery, oatcakes, grapes and nuts

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