Sample Wedding Menus
1
Canapés, Three course plated & Evening Food
Canapes
Charcoal broccoli florets with sweet chilli & sesame yuzu (vg)
Citrus crab crostini
Mini Roast beef Yorkshire puddings
Satay chicken skewers with lime & candied peanut crumb
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Starters
Cheddar & Branston pickle croquettes, with salad & lemon vinaigrette (v)
Chicken & ham hock terrine with chutney & pickled vegetables
Smoked salmon with rye crostini, celeriac remoulade & caper berries
Mains
24 hr Braised beef torchon with Chanteney carrots, cauliflower puree, purple sprouting broccoli, dauphinoise potato & red wine jus.
Roast Cornish hake with gremolata on a bed of sweet potato & bean cassoulet
Root vegetable pithivier with celeriac puree, greens & red wine jus (v)(gfa)
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Dessert
Eton Mess with fresh summer berries
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Evening Food
Buttermilk chicken waffles with maple syrup
Gyros wrapped in parchment
2
Vegetarian Sharing Platters with Canapés
Canapés
Little gem boats with blue cheese & candied walnuts (v/lactose free options)
Pea & Mint Arancini with herbed aioli (v)
Carrot & Aubergine Pakora with spiced mango chutney (gf) (v) (vg)
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Sharing Mains
Spinach, feta & nutmeg quiches (v)
Stuffed aubergine halves with bulgur wheat & coriander yoghurt (v)(vg)
Trio of beetroot platter with goats curd, pine nuts, beetroot ketchup & pea shoots (v)(gf)
Fattoush salad with halloumi, mixed vegetables, buttermilk & sumac dressing (v)
Meze boards with tapenade, houmous, guacamole, crudités & toasted flatbreads (v)(vg)
Red cabbage, carrot and sesame kimchi slaw (v)(vg)(gf)
Garlic, caramelised onion and rocket flatbreads
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Sharing Sides
Rainbow Heritage carrots glazed with honey & star anise (v)(gf)
Charred Broccoli & fresh green been salad with sesame yuzu (v)(vg)(gf)
Heritage tomato & cucumber salad with dill & caper dressing (v)(vg)(gf)
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3
Sharing Platters with Plated Starter and Dessert
Starter
Pan seared scallops with pork tenderloin, meat juices & pea purée
Beetroot three ways, roasted, pickled and fried with goats curd, candied walnuts, rocket, honey and balsamic glaze (v)
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Sharing Mains
Harissa rubbed roast chicken
24 hour pulled pork belly with crackling and salsa verde
Side of salmon roasted in banana leaf
Roast aubergine with cauliflower steak, tomato concassé & coriander yoghurt (v)
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Sharing Sides (v)
Herbed Bulgar Wheat & Mediterranean vegetable bowl
Minted Greek salad with Feta, olives tomato & red onion (gf)
Citrus herb new potato salad (gf)
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Dessert
Sticky Toffee pudding with toffee sauce & Chantilly cream (v)
Baked Dark Chocolate tart with raspberry & passion fruit coulis (v)
Eton Mess
4
Two course plated
Mains
Ballotine of chicken breast with mushroom duxelles, wilted spinach, saffron parmentier potatoes & Cognac cream sauce
Vegetable wellington with celeriac purée, tenderstem broccoli, Chanteney carrots, dauphinoise potato, & red wine jus (v)(gfa)
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Dessert
New York style cheesecake with macerated berries
Pimms jelly
Limoncello trifle with berries & dark chocolate
"We would absolutely recommend First Press for your wedding catering - thank you again James & Clara!"
Claire & Michael, Wiltshire