12 Sep 2011

Wedding Menu Inspiration: English Elegance at Fulham Palace







Canapés:
Wasabi seared beef and watermelon with pickled ginger
Smoked haddock soufflé in mini jacket potato
Brick pastry parcels of artichoke hearts, parsley and lemon
Broad bean falafel with pecorino and a fresh mint dipping sauce

Start:
Asparagus trio, asparagus vichyssoise, petit salad
with quails eggs and asparagus torte and homemade herb bread

Main:
Roast fillet of sea bass on a parsley potato cake
with Frascati lemon broth cassoulet of peas and beans

Desert:
Warm molten chocolate fondant served
with poached pears and vanilla bean ice cream

1 comment:

  1. Food plays a major role in making an event successful. It is also necessary to select the best food option and catering service.

    Hizons catering

    ReplyDelete