Weddings & Events Menu

Our

MENUS

OUR MENU

Our pricing is per guest inclusive of x4 canapés and a three course meal.

Menus are Inclusive of cutlery, crockery, staff, outside catering equipment & VAT.

Hot or Cold

CANAPÉS

MEAT & FISH CANAPÉS

Truffled Duck Liver Parfait on Toasted Brioche

Thai Coconut & Ginger Chicken Skewer with Sweet Chilli Dip

BBQ Pulled Pork in a Brioche Bun with Spicy Coleslaw

Lemon & Cumin Lamb Kofta with Rose Harissa Mayo

Chilli Beef Nachos with Sour Cream & Spring Onions

Battered Cod Loin with Pea & Mint Puree

Crab & Cheddar Tartlet with Tomato & Onion Salsa

King Prawn & Chorizo Skewer

Rare Roasted Somerset Beef with Creamy Horseradish & Yorkshire Pudding

Local Pork Sausage with Mustard Mash & Caramelised Onion Chutney

Rosemary Marinated Cod wrapped in Pancetta

Coconut and Red Thai Curry Beef with Cucumber & Mint

Teriyaki Glazed Pork Belly with Sesame & Pickled Cucumber

Mini Cheeseburger with Tomato Chutney

Thai Fish Fritters with a Sweet Chilli Sauce

Beetroot Cured Salmon with Wholemeal Blini & Dill Cream

Roasted Cocktail Sausages with Honey & Wholegrain Mustard

Smoked Salmon & Cream Chive Tartlet

Grilled Pear with Rocket and Stilton wrapped in Prosciutto

Chicken Tikka with Mini Poppadom, Coriander & Mango Chutney

VEGETARIAN & PLANT BASED CANAPÉS

Smoked Cheese & Basil Arancini with Arrabiata (V)

Asparagus & Goats Cheese Frittata with Cherry Tomato Confit (V)

Grilled Halloumi with Tomato & Olives (V)

Pea & Mint Bruschetta with Whipped Ricotta & Lemon (V)

Quail Egg & Crispy ‘Bacon’ Filo Croustade (V)

Spinach & Feta Filo Parcel (V)

Wild Mushroom & Parmesan Tartlet (V)

Goats Cheese, Roast Fig & Walnut Lollipop (V)

Crispy Polenta with Truffle & Chive Cream (V)

Courgette Tikka Poppadom (VG)

Sicilian Aubergine Caponata (VG)

Sweet Potato & Chickpea Samosa with Yoghurt Mint Dip (VG)

Vegetable Bhaji with Coconut Chutney (VG)

Cauliflower Wings with Sticky Sesame & Soy Sauce (VG)

Tomato Gazpacho Shot (VG)

Nachos with Guacamole, Jalapeño & Pumpkin Seeds (VG)

Beetroot Croquette with Hummus (VG)

STARTERS

MEAT & FISH STARTERS

Ham Hock Terrine

with Piccalilli Gel & Pickled Veg

Smooth Duck Liver Parfait,

Onion Marmalade & Toasted Brioche

Gin & Tonic Cured Salmon,

Dill Crème Fraiche, Tonic Gel & Rye Bread Crisps

Carpaccio of Courgette & Cornish crab,

Grapefruit & Pink Peppercorns

Curry Spiced King Prawns

with Mango, Quinoa, Lime & Coriander Salad

Smoked Cornish Mackerel Pate,

Pickled Cucumber Pearls, Chive Crème Fraiche & Sourdough Croutons

Asparagus Wrapped in Parma Ham,

Wild Rocket, Toasted Pine Nuts & Truffle Vinaigrette

VEGETARIAN & PLANT BASED STARTERS

Salad of Peas, Broad Beans and Burrata,

Micro Herbs, Fennel Seeds, Edible Flowers, Preserved Lemon & Lemon Pearls (V)

Red Onion, Fig & Stilton Tart

Tart with Mixed Leaves & Walnut Dressing (V)

Heritage Tomato & Feta Salad,

Micro Basil Leaves, Extra Virgin Olive Oil & Balsamic Pearls (VG)

Beetroot Carpaccio with Orange,

Walnuts & Coconut ‘Feta’ (VG)

Seasonal Garden Salad,

Micro Herbs & Raspberry Vinaigrette (VG)

Asparagus Spears

with a Light Herb Mayonnaise & Toasted Almonds (VG)

Artichoke Heart and Spinach Filo Parcel

with Roasted Pepper Chutney (VG)

Tomato & Grilled Aubergine,

Roasted Tofu & Yuzu Dressing (VG)

Creamy Field Mushroom & Spinach Tart,

Rocket, Aged Balsamic & Extra Virgin Olive Oil (VG)

Grazing

BOARDS

Choose 5 from below

Served with salad leaves and artisan bread

Sliced Salami Napoli

Pork Rillettes (pate)

Lemon & Cumin Lamb Kofta

Italian Mortadella Ham

Glazed Figs wrapped in Prosciutto Ham

Potted Hot Smoked Salmon with Lemon & Chive Cream

Butterfly King Prawns with Chilli & Garlic Oil

Baked Camembert with Caramelised Onion Jam (V)

Grilled Halloumi with Glazed Figs (V)

Cave Aged Cheddar with Apple Cider Chutney (V)

Mini Bocconcini Buffalo Mozzarella with Fresh Basil & Extra Virgin Olive Oil (V)

Tzatziki Yogurt Mint Dip (V)

Spicy Picante Peppers stuffed with Cream Cheese (V)

Chargrilled Artichokes with Chilli & Herb Marinade (VG)

Marinated Pitted Olives (VG)

Chargrilled Courgettes with Lemon & Herb Oil (VG)

Smokey Aubergine Baba Ghanoush (VG)

Hummus with Fresh Coriander & Toasted Cumin Seeds (VG)

Honey Glazed Squash with Toasted Seeds & Yogurt Mustard Dressing (VG)

Roasted Chickpea & Golden Beetroot with Za’atar & Harissa Yogurt (VG)

MAIN COURSES

Served with a choice of potato served sharing style alongside sharing bowls of seasonal greens

MEAT AND FISH

Lemon & Oregano marinated Chicken Breast,

with Roasted Vine Tomato, Rocket & Chorizo Crumbs

Pan Fried Fillet of Seabass,

Celeriac Remoulade & Salsa Verde

Corn-fed Chicken Ballotine

wrapped in Proscuitto Ham with Sage and Pork Stuffing

Roast Shoulder of Lamb,

Pea & Mint Fritter & Redcurrant Jus

Confit Duck Leg,

Celeriac Puree & Cherry Sauce

Roast Pork Belly,

Crackling, Roasted Apple & Cider Jus

Duo of Somerset Beef,

Tender Fillet wrapped in Smoked Pancetta & Slowly Braised Blade of Beef cooked with Merlot, served with Caramelised Shallots & Buttered Kale

Roasted Salmon Fillet,

Smoked Leek Puree, Horseradish Butter Sauce

PLANT BASED

Roasted Butternut Squash Risotto,

with Sage & Hazelnut Pesto (VG)

Moroccan Sweet Potato, Apricot & Chickpea Tagine

with Fluffy Cous Cous (VG)

Fricassee of Potato Gnocchi

with Roasted Cherry Tomatoes, Garlic & Spinach (VG)

Red Lentil Dhal Curry

with Rice, Flat Bread & Raita (VG)

Tomato, Mushroom & Red Wine Pie

with Herb Potato Mash and Red Wine & Thyme Jus (VG)

Smoked Aubergine, Chickpea & Tomato Maghmour

with Pilau Rice and Flat bread.

Mushroom & Lentil 'Shepherd's' Pie

Mixed Leaves & Mustard Dressing (VG)

Nut Roast Wellington

with Cranberries, Sauteed Greens & Rich Gravy (VG)

Mains are served with sharing bowls of seasonal vegetables and potatoes

Please make one choice of potato from the list below

Roast Potatoes with Cornish Sea Salt & Rosemary (VG)

Creamy Mash Potato (V)

Gratin Dauphinois (V)

Steamed New Potatoes with Mint Oil (VG)

MAIN COURSES TO SHARE

Served to the centre of each table for all to share

Porchetta with Sage & Raisin Stuffing, Fresh Herb Gremolata, Hot New Potatoes,

Fine Leaves with Parmesan Croutons, Roasted Mediterranean Vegetable Salad

Slow Cooked Whole Lamb with Cumin, Mint & Oregano

served with Tzatziki, Cous Cous & Mechouia Salad

Beef Bourguignon with Blade of Beef braised slowly in Red Wine,

Pearl Onions, Button Mushrooms, Pancetta and served with Mash Potato & Sauteed Greens

Fragrant Chicken Tagine cooked on the bone with Preserved Lemon & Rose Petals,

served with Jewel Cous Cous, Honey Roasted Vegetables and Harissa

Roast Beef Topside served with Roasted Rosemary and Cornish sea salt potatoes

Seasonal Vegetables, Roasting Jus, Yorkshire Pudding

Delightful

DESSERTS

French lemon tart

with West Country Clotted Cream and Fresh Berries (V)

Classic Vanilla Crème Brulé

topped with Fresh Raspberry, Lavender Shortbread (V)

Belgian Chocolate Brownie,

Caramelised Pear, Salted Caramel Sauce (V)

Vanilla & Elderflower Cheesecake,

Blueberry Compote, Toasted Pistachios (V)

White Chocolate Panna Cotta,

Raspberry Gel & Macaron (V)

Date Sticky Toffee Pudding,

Butterscotch Sauce, Mendip Moments Vanilla Ice Cream (V)

English Raspberry & Cheddar Strawberry Eton Mess,

Whipped Local Cream, Crisp Meringue & Red Fruit Coulis (V) (available May-October)

Trio of Desserts,

Belgian Chocolate Brownie, Vanilla & Lemon Cheesecake, Red Berry Tart, Mint & Coulis (V)

Warm Apple Tart

with Vanilla Custard (VG)

Chocolate, Avocado, Coconut & Chilli Pot (VG)

Aquafaba Red Fruit Pavlova, Mint, Edible Flowers (VG)

Raw Fruit Tart with Cashew Cream (VG)

Fresh Cheddar Strawberries,

Toasted Almonds, Cashew Cream (VG) (available May-October)

Aquafaba Chocolate Mousse

with Liquor Cherries & Sugar Shard (VG)

Desserts

TO SHARE

Served to the centre of each table for all to share

Dessert Platter

Boards of French Macarons, Belgian Chocolate Brownie, Lemon Meringue, Choux Buns with Cream, Fruit Tartlets, Berries, Mint & Edible Flowers (V)

Strawberries & Cream (available May-October)

Sharing bowls of Cheddar Strawberries, whipped Cream, Meringue, Coulis, Shortbread

Other

OPTIONS

CHILDRENS MENU

We offer the option of x3 courses or smaller portions of your chosen menu options.

TEA & COFFEE OPTIONS

Tea and coffee served buffet style after the meal
Tea and coffee with homemade chocolate mints
Tea and coffee with chocolate truffle and macarons

Get in

TOUCH

We would love to hear from you, whether it be for a wedding, a special event or if you’d like to hire a chef for a dinner party.

Please contact us on:

General Enquiries: 01749 938465

Address: The Cottage, Cheese Yard, West Horrington, Wells, Somerset, BA5 3ED

Email. info@thefrench-kitchen.co.uk