Wedding at Grittenham Barns of Anna & Mark (15:30 - September 11th, 2010)
Champagne Reception with Tapas Table - whole Prosciutto ham, large wedge of Parmesan Cheese, sunblushed Tomatoes, squashed Olives with Garlic & Chilli, grilled Mediterranean Vegetables with Haloumi, Chilli and Coriander Frittata, Dipping Oil & Pavé Breads.
At the table: Loaves of Campagne Rye Boule and organic Bloomer Breads with Sussex Butter and roasted Garlic in extra virgin Olive Oil with Rosemary.
Main Course: Butterflied Leg of Lamb - free range lamb, marinated in rosemary, lemon & garlic and then roasted on a bargeque. (a joint will be taken to each table and given to the designated 'carver' who will hae been provided with an apron, Chef's hat & carving cutlery)
Roasted, stuffed Aubergine with Rice, Sundried Tomatoes, Pinenuts & Gruyere Cheese with a ming dressing - vegetarian option.
Dishes on the table of: Roast Potatoes, Cauliflower Cheese, long stem Brocolli + two other seasonal vegetables, red Wine Gravy & Mint Jelly.
Assiette of Desserts: Brandy Snap basket with Eton Mess, Oriental spoon with Creme Brulee, Champagne Sorbet in a shot glass, a Chocolate Profiterole and a heart shaped strawberry shortcake.
Coffee, tea & fresh Mint tea.
Later - Bacon butties made in freshly cut, buttered bloomer bread with Heinz tomato ketchup & H.P. sauce - these will be wrapped in a napkin and taken to your guests by my staff, served from wicker baskets.
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