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Sample Menu 3 - Summer Menu
2010
(Menu for 100+ guests)
Baskets of rustic breads with either balsamic and olive oil or butter would be placed on each table:
Please choose from the following which would be placed on each table for guests to help themselves:
- Platters of mezze - with small minted lamb kebabs, humous, tksiki, roasted aubergine and tomato.
- Platters of Italian antipasta - with proscuitto and salamis, stuffed peppers, olives, mozzarella, tomato and basil.
- Platters of a selection of pates - these could be all fishy ones such as ribbons of smoked salmon with cream cheese, lemon zest and black pepper, smoked mackerel pate, prawn and tomato salsa; or alternatively, perhaps a boozy chicken liver terrine, something like humous, or a game pate, and baba ganoush.
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Char -grill - cooked by chefs on our enormous charcoal grill in front of everyone at the reception. The meat would then be plated and decorated and taken round by the waitresses as normal:
A few of the things we can do are:
- Butterflied leg of mendip lamb, marinaded in harissa, sundried tomatoes and olive oil. Served on buttered cous cous with roasted vegetables and topped with greek yogurt and mint.
- butterflied leg of mendip lamb, marinated simply with garlic, lemon and rosemary and olive oil. Served on crushed new potatoes with fresh herbs and olive oil, topped with tomato and red onion salsa and served with a demi glace sauce.
- Fillet of beef, cooked simply over the charcoal, served pink with new potatoes tossed in butter and parsley with a bearnaise sauce and/or creamed horseradish and mustard. (+ approx £2.50 per person).
- Amazing homemade beef burgers with different toppings could be made, and we have lots of ways of doing other cheaper meats such as chicken too.
A large pottery bowl of salad containing mixed leaves, cucumber, avocado, asparagus, baby carrots etc with a good virgin olive oil dressing would be placed on each table for guests to help themselves. Other salads could of course be made.
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Please choose one or two of the following puddings:
Ramekins filled with a light compote of English strawberries and raspberries, served on leaves on a plate and dusted with icing sugar. Served with crisp heart shaped cinnamon biscuits or alternatively served on a plate with a helping of creme brulee with it.
Gooseberry tarte made with a rich creme brulee like custard, and thin shortcake like pastry base. Served warm with local cream.
Exceptionally creamy rice pudding served in small kilner jars with blueberry sauce.
Individual banoffie pies served with dark chocolate sauce.
Individual dime bar cheese cakes - for the children in our midst - not actually as sickly as it sounds!
Gooey chocolate brownies which could be served on platters with baby brown sugar meringues, and platters of beautifully prepared fruits decorated with flowers,on each table for guests to help themselves with their fingers. one could also have cheeses, especially if this is a wedding who would like a cheese cake for their wedding cake....
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Coffee, tea, tisane,
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