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
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)
Dessert
Eton Mess with fresh summer berries
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)
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
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)
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)
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)
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)
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)
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