Plated Wedding & Party Menus

Tomato tarte tatin, cherry and plum vine tomatoes, on a crisp puff pastry base with a sweet tomato chilli jam, rocket salad, pesto crème fraiche dressing and toasted pine kernels

Tian of kiln-roasted salmon confit served on a potato, spring onion, dill and horseradish salad garnished with a tiger tail prawn, salad leaves and a sharp dill dressing

Caramelised red onion marmalade and Loosehanger goat’s cheese tart with roasted beetroot and spicy salad leaves, beetroot puree and roasted walnut dressing

Fresh white Dorset crab, avocado, and tomato tian, garnished with a tiger tail prawn with a herb mayonnaise

Supreme of British chicken wrapped in prosciutto served onto a summer vegetable minestrone and roasted vine cherry tomatoes

Crispy leg of duck confit with star anise spiced plum and orange sauce, parmentier potatoes and carrot and courgette ribbons

Tenderloin of pork filled with Armagnac prunes, garnished with caramelised apples and served with a grain mustard and Calvados cream sauce

Hot smoked fillet of salmon on a warm potato nicoise salad and lemon and herb dressing

Roast lemon and thyme cod, wrapped in prosciutto, topped with roasted vine of cherry tomatoes, spring onion mash and minted pea purée

Rack of British lamb with rosemary and leek mash, ratatouille tartlet and lamb jus

Chargrilled beef fillet with caramelised shallots, chestnut mushrooms a red wine and thyme jus

Roasted bell pepper filled with aromatic Moroccan cous cous, cumin roasted vegetables and drizzled with a fragrant orange and honey dressing

Portobello mushroom filled with creamed spinach, Hampshire blue cheese and topped with a toasted focaccia crumb

Old Winchester cheese, spring onion and creamed leek tart with dressed salad leaves

Roasted teriyaki tofu steaks served onto an Asian vegetable stir-fry

Oven roasted ratatouille and mozzarella strudel with parmesan and pecans

Classic summer pudding with cream or ice cream

Bourbon vanilla crème brulee with a ginger brandy snap tuile

Sticky toffee pudding served warm with butterscotch sauce and pouring cream

Passion fruit pannacotta with a coconut tuile, mango and lime salsa

Exotic trio: Pina colada panacotta with toasted coconut ~ mango sorbet ~ passion fruit curd tartlet

Summer trio: Summer pudding ~ raspberry and framboise mousse ~ peach pavlova