Weddings & BBQs

It's party time!

Here is a selection of menu ideas designed for larger groups to get your tastebuds  going.

BBQ Menu

Summer BBQs rock. We all know it. Now you can have a cold drink in each hand because we are taking care of the grills. Now go and mingle.

From 35€ per person, choose 3 meats, 3 salads and 1 dessert:

Meats

Chunky beef, cheddar & roquette burgers

with smoked tomato chutney

Spice rubbed lamb leg

Home made pork & herb sausages

Lemon, chilli & rosemary chicken breasts

Smoked BBQ Babyback ribs

Medium rare Rib Eye steaks with a spice rub

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Vegetarian

Dukkah spiced beetroot burgers

with smoked cheese, roquette & chipotle salsa

Herbed falafel stuffed pitas

with grilled vegetables

and lemon tahini yoghurt sauce

-

Salads

Chickpea, cucumber, garlic & mint salad

New potato salad

with sundried tomato pesto, roquette & feta

Lemon, mint & golden sultana couscous

Pasta salad with basil pesto,

sundried tomatoes & cubed parmesan

Green garden salad with cucumber,

fresh herbs and garlic croutons

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Desserts

Pear, almond & honey tart

served with Normandie Crème Frâiche

Orange & vanilla Panna Cottas

with strawberries & white chocolate crumble

Dark chocolate mousse

with dark chocolate soil and crushed raspberries

Potted caramel & Baileys cheesecake

with butterscotch sauce

Wedding Menu

If there's a whole lot of you and you want everyone to be talking about the food (and of course your

dress!) for years to come, then look no further. This menu is designed for the bigger crowds.

 

Prices start from 45€ per person, depending on your menu selection. Contact us for a personalised quote.

Canapés

Olive & rosemary scones

with whipped Brie and semi dried tomato

Cognac Foie Gras

on toasted brioche with fig & balsamic chutney

Smoked salmon

on fresh blinis with cream cheese and caviar

Mushroom & blue cheese wantons

with a herbed chilli dipping sauce

Mini battered hotdogs

with spiced tomato & apple ketchup

Sushi rolls with pickled ginger & wasabi

Spiced sweetcorn fritters

with chilli crème frâiche

Mini spinach, feta, sundried tomato

& pinenut quiches

Caramelised onion, feta and honey vol-au-vents

Falafel skewers with minted yoghurt

Chicken satay skewers

rolled in chilli, peanut & coriander gremolata

 

 

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Starters

Sweet potato, chilli & coconut soup

with crispy lentil & blue cheese dumpling

and baby leek & coriander salad.

Caramelised red onion, beetroot

and goats cheese tarts

with roquette, apple and toffee walnuts.

Coriander & lime-cured salmon

on rice-pickled cucumber

with a light wasabi cream,

soy reduction and salmon caviar.

Spiced goats cheese parcels

on walnut & grape salad

with balsamic reduction and roquette.

Goats cheesecake

with assorted beets, beet leaves

and toffee walnuts.

Pan seared Foie Gras

on marinated dates and pears,

walnut pesto & balsamic.

 

 

 

-

Mains

Rosemary & garlic studded lamb rumps

with celeriac puree, sprouting broccoli 

and balsamic roasted tomato.

Beef fillet on smoked beetroot puree

with green bean parcels,

oyster mushrooms and basil pesto.

Pan roasted duck breast

on spinach & mushrooms

with confit & foie gras tortellini

on sweet potato mash.

Pan-roasted  mozzarella stuffed chicken

wrapped in Black Forest ham

on ratatouille and Hasselback potatoes.

Panfried salmon

on coconut cauliflower puree

with curried florets, fresh mango salsa

and mango couli.

 

 

 

-

Vegetarian

Honey roasted pumpkin, spinach & feta parcels

on smoked beetroot puree, asparagus

& oyster mushrooms.

Smoked celeriac, leek & blue cheese pithiviers

on butternut puree, balsamic roasted tomato,

blackberry mushrooms.

Confit'd garlic Nut Roast

on celeriac puree, sprouting broccoli

and roasted beets.

 

 

 

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Desserts

Caramel & Baileys cheesecake

with butterscotch sauce, Hokey Pokey cream.

Orange & vanilla Panna Cotta

with caramelised white chocolate crumble,

basil compressed strawberries

and strawberry sorbet.

Lemoncello, honey & thyme ice cream,

lemon curd, brûléed soft meringue,

meringue crisps and fresh berries.

Cuban chocolate mousse

with dark chocolate soil, crushed blackberries

and blackberry sorbet.

Pears poached in Vin Chaud

on chocolate & pecan brownie

with licorice & Sambucca ice cream.

Contact us with your menu ideas and we'll see what we can come up with together.

 

Dining Direct