Weddings

Weddings

Whether your wedding is at home, in a marquee or in an external venue, and whether for 20 or 500 guests, The Belle Époque fine dining team will be bring the same attention-to-detail that has helped maintain its place within the Michelin Guide for a staggering 38 consecutive years to your wedding.

 

MENU 1

PRESSED TERRINE OF HAM HOCK
Honey pickled vegetables, focaccia toast

LIGHTLY ROASTED VINE TOMATO SOUP
Basil mascarpone (v)

OAK SMOKED SALMON
Lemon segments, shallot rings, pin head capers & flat leaf parsley

………………

SLOW BRAISED ANGUS BLACK BEEF
Watercress mashed potato, buttered green beans, glazed stockpot carrot & sticky shallot jus

ROAST BREAST OF CHICKEN
Fricassee of parsley potatoes crispy smoked bacon, wilted greens and red wine jus

TOMATO & PARMESAN STUFFED COURGETTE
Soft herb & wilted watercress risotto (v)

………………

GLAZED LEMON TART
Basil foam, fresh minted strawberry compote

WARM CHOCOLATE BROWNIE
Chocolate sauce & soil, clotted cream

STICKY TOFFEE PUDDING
Butterscotch, clotted cream, sugared dates & honeycomb

£39.95pp 


MENU 2

SMOOTH CHICKEN LIVER PARFAIT 
Pear & saffron chutney, walnut, raisin & treacle croutes

POTTED FRESH & SMOKED SALMON
Cucumber gazpacho foam, pickled tomato petals

CAVE AGED FETA CHEESE & PARMA HAM 
Melon salad, cracked pepper syrup (can be v)

………………

RARE ROASTED SIRLOIN OF AGED WELSH BEEF 
Yorkshire pudding, Lyonnais potato, thyme roasted root vegetables, red wine juices

ROAST BREAST OF CHICKEN 
Chestnut mushroom, tarragon & gruyere risotto cake, buttered spinach, Madeira cream

CRISP POLENTA CAKE WITH PINE KERNELS & BASIL 
Char grilled courgettes & red onions, red pepper foam (v)

MONKFISH 
Squid Ink Crumb, Potato & Camomile Purée, Braised Fennel

………………

MADAGASCAN VANILLA BEAN PANNA COTTA 
Red berry compote, all butter shortbread

WHITE CHOCOLATE CHEESECAKE 
Ginger & apple compote, ginger nut crumb

FINE APPLE TART
Salted butterscotch, cinnamon mascarpone

£44.95pp 


MENU 3

HOMEMADE BEETROOT CURED SALMON GRAVLAX 
Pickled beets, horseradish soured cream

WARM ASIAN SPICED CONFIT DUCK 
Pineapple salad, red pepper caramel

CHICKEN LIVER & FOIE GRAS PARFAIT 
Brioche, Sultana Puree

FILO & NUT CRUSTED BAKED GOAT’S CHEESE 
Nicoise salad, split balsamic & shallot dressing (v)

………………

SLOW BRAISED VALE OF CLWYD BEEF 
Rare roasted medallion, watercress mashed potato, buttered green beans, glazed stockpot carrot & sticky shallot jus

RUMP OF LAMB 
Confit Lamb Shoulder, Spinach, Minted Potatoes, Redcurrant Sauce

GOOSNARGH CORN FED CHICKEN BREAST 
Warm salad of French beans & Cheshire new potatoes, sauté of wild mushrooms, truffle foam

RED ONION, GARLIC AND THYME ‘TARTE TATIN’ 
Glazed goats’ cheese, rocket salad & parsley salsa verde (v)

………………

DARK CHOCOLATE MARQUISE 
Pistachio Analgise, caramelised nut croquant

CLASSIC CRÈME BRULEE 
Orange Zest Shortbread

LAYERED TIRAMISU CHEESE CAKE 
Crushed amaretti biscuits

RED BERRY ETON MESS 
Red wine jelly, crushed meringue, berry mousse & popping candy

£49.95pp 

VEGETARIAN & DIETARY OPTIONS

Once you have decided, we can then suggest vegetarian dishes which will complement the menu you have chosen – please discuss any specific dietary requirements with your event organiser 

CHEESESLATE

  • Selection of five artisanal British & continental cheeses including Cropwell Bishop Stilton,
  • Somerset brie, mature Heller’s Cheshire, plus guest cheeses.
  • Jars of fresh celery, grapes & handmade fruit chutney with fruit bread, oatcakes & cheese biscuits

£50 per table of 10 guests 

All menus can be bespoke 

Date:

November 24, 2016

Tags:

Bridal Fayre, Wedding Banquets, Wedding Buffet