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.

Canapés

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