Wedding Buffet
A buffet is a good way to get the guests moving about and keeps an informal feel to the day. The spread of seasonal food, flavour and colours is impressive. There’s always enough for seconds and a good mix of hot, cold, fish and veggie options to please everyone. We can serve the top table if you wish though I like you to come and at least look at the fruits of our labour. A starter can be added at the beginning (waitress served) to give the meal 3 courses, you choose. Also the dessert can be served so the guests only have to come to the buffet once. I suggest 4 main buffet ideas and 4 from the bowl, always served with home-made breads.
Canapés – please choose five from the canapé menu. Canapé tastings offered.
Starter
Pembrokeshire crab and chilli linguini with lobster oil and basil
Buffalo mozzarella and rosa plum tomato salad with rocket and pesto
Mackerel escabeche with watercress and tarragon
Seared Scottish salmon with roast scallop and cauliflower puree
Ballotine of foie gras with pear and Szechuan pepper
Welsh black beef carpaccio with ej marinated black olives and parmesan
Warm ham hock salad with asparagus, feta, mint and pomegranate
Tomato tarte tatin with tapenade and sauce vierge
Summer pea and saffron risotto with mascarpone and mint
Main Buffet – please choose 4 dishes
Hot dishes
Roasted sirloin of Welsh Black beef with roasted fennel and beets (£2.00 supplement)
Roasted loin of local pork with apple and ginger sauce and crackling
Rolled and roasted leg of Welsh lamb with spinach, garlic, cumin, cinnamon
Seared salmon and king prawn with salsa verde
Game pie, free range chicken, rabbit, butcher’s bacon and cider casserole with baby onions and carrots
Free range roasted guinea fowl with Moroccan spices, apricot and prunes, served with lemon hummus
Fillets of boneless haddock with a creamy white wine and fresh herb velouté
Free range pork tenderloin cooked with wild mushroom in sherry cream
Slowly braised Welsh beef in local ale with toasted walnuts
Welsh lamb korma with seared aubergine, coriander seed and mini poppadoms
Medallions of monk fish wrapped in pancetta and topped with asparagus spears
(£2.00 supplement)
V – Gooey leek, goat’s cheese and sweet potato strudel
V – Parsnip and leek tarte tatin with parsley sauce
Cold dishes
Roasted sliced local pork with a leek, feta and apricot stuffing
Medallions of free-range chicken breast stuffed with spinach and sun dried tomato and a tapenade salsa
Seared king prawn skewers with lemon grass and watercress mayonnaise
Oven roasted salmon on a bed of fennel, orange and cannelloni bean
Welsh beef fillet roasted pink and served with roasted red onion (£2.50 supplement)
Home smoked free range chicken breast with sweet roasted vine cherry tomatoes
Seasonal game terrine wrapped in Parma ham and served with a spiced mango chutney
V- Spinach, roasted pepper and ricotta tart royal
V- Plum tomato tarte tatin with rocket and parmesan scrolls
V- Char grilled aubergine and courgette galette with plum tomato and mozzarella
From the bowl
New season potatoes with Welsh butter and fresh mint, olive oil, basil and spring onion
Chunky golden crisp roasted potatoes
Sticky palm glazed carrots with fresh marjoram
A trio of green beans, mange tout and peas tossed in garlic oil with a chiffonnade of lettuce
Brown and wild rice salad with fresh herbs, caramelised onion and loads more
Young green leaf salad with young sprouters and edible flowers
Gorgeously Greek salad with chunky olives, feta, coriander, tomato and cucumber
Panzanella, Tuscan bread tomato and pepper salad
Roasted sweet peppers with ripped basil and virgin olive oil
Sliced beef tomato salad with artichoke hearts, diced onion and vintage balsamic vinegar
Dessert
We can either serve from the buffet or plated offering a choice of two to your guests
Individual white chocolate and raspberry cheesecake
French apple tart with vanilla crème patisserie
Frangipane and plum tart with a sauce Cassis
Meringue roulade filled with Eaton Mess and served with jugs of pouring cream
Profiterole mountain filled with an assortment of flavoured creams (we can choose together)
Sticky apple, apricot and almond torte with thick custard
Classic Victoria sponges filled with fresh cream, fresh strawberries and served with summer fruit coulis
A selection of Welsh and European cheeses with fresh fruit and homemade chutney
Dark chocolate mousse torte with cappuccino cream
Coffee
£42.00 per person
Based on 110 guests this quotation is inclusive of:
VAT
Chefs, supervisor and waiting team
Full hire of glass, linen, crockery and cutlery
