Twitter2 Facebook

WEDDINGS


 

WEDDING PACKAGE MENU

Package starts from £30 per person


CANAPES

(Optional extra)

To set up and served to guests and handed around on boards

GIN AND CITRUS CURED SALMON

on basil blini with lemon cream

MARINATED GINGER AND LIME TIGER PRAWNS

on mini poppadom with coriander pesto

SPICED CROMER CRAB CROQUETTES 

with lime and chilli mayonnaise 

SMOKED HADDOCK FISH CAKES

with beetroot tartare

SEARED TUNA LOIN

with wasabi mayonnaise 

PULLED PORK SPRING ROLLS

with homemade barbecue sauce

RARE ROAST BEEF

on a mini Yorkshire pudding with horseradish cream

MINI LAMB SHOULDER TAGINE

on a rosemary and ricotta flatbreads

GRESSINGHAM SHREDDED DUCK PANCAKES

with mango and hoisin sauce 

MINI QUAIL SCOTCH EGGS

with a tomato and chilli chutney

MINI CHORIZO SAUSAGE ROLLS

with saffron aioli
 

CHICKEN LIVER PARFAIT

on brioche soldiers with red onion marmalade 

MINI CROSTINI

with basil pesto, buffalo mozzarella and heritage tomato

LOCAL RAREBIT BITES

served with a mango chutney

NORFOLK FIELDING GOATS CHEESE CHEESECAKE

with a honey glaze

MINI POACHED BABY PEAR AND STILTON TARTS

SMOKED CHICKEN CAESAR SALADS

SALT & PEPPER SQUID

with red pesto and a smoked paprika dip

HONEY GLAZED COCKTAIL SAUSAGES

served in a mini bread 'treasure' chest


STARTERS

NORFOLK SMOKED CHICKEN CAESAR SALAD

with hens egg brioche croutons, anchovies and parmesan 

LOCAL NORFOLK ASPARAGUS 

with breaded hens egg and a truffle hollandaise 

BEETROOT CURED SALMON

on rye bread with horseradish cream

NORFOLK WOOD PIGEON

with pea and tarragon risotto and a red wine reduction 

CHICKEN LIVER PARFAIT 

with brioche soldiers and a fig chutney

HERITAGE TOMATO SALAD 

with buffalo mozzarella and basil oil

ROASTED BUTTERNUT SQUASH SALAD

with red onions, pine nuts and a tahini dressing

SEARED KING SCALLOPS

with spiced pork belly apple puree and vanilla butter

 

 STARTER SHARING PLATTERS 

Sharing boards to be served in the middle of each table so guests can help themselves

MEAT: Venison scotch eggs, cured meats with sun blushed tomatoes, mixed olives with balsamic dip and homemade focaccia bread 

SEAFOOD:Dressed Cromer crab, with smoked haddock croquettes, chilli and lime tiger prawns with homemade tartare sauce watercress salad and toasted breads 

 

MAINS

LAMB SHOULDER TAGINE  (sharing dish)

with three salad dishes and a rosemary flatbreads 

                                                                                                                                             

MIDDLE EASTERN MARINATED LEG OF LAMB (sharing dish)

with salsa verde 

PAN FRIED SALMON FILLET 

pea fricassee potato gratin and a tarragon sauce

SEARED SEA BASS

with pesto crushed potatoes and chorizo, local samphire and a mustard and lemon sauce

ROASTED SIRLOIN OF RARE BEEF 

with beef shin wellington, leek and thyme dauphinoise potato, roasted vegetables and a red wine sauce

LUXURY FISH PIE

with a mixture of white fish and smoked salmon with soft boiled egg with gruyere cheese and a mixed herb topping with a seasonal salad

ROASTED COD FILLET

with spinach and ricotta gnocchi, buttered cavolo nero with a brown shrimp buttered sauce

PAN FRIED NORFOLK CHICKEN BREAST 

with herb crumb, white onion puree garlic and thyme rosti roasted root vegetables with a red wine sauce

MUSHROOM WELLINGTON 

with spinach butternut squash, parmentier potatoes and a mushroom sauce

SUMMER PITHIVER

with summer vegetables and a hazelnut vinaigrette 

GOATS CHEESE AND SHALLOT TART

with minted potatoes seasonal salad with a balsamic dressing


 

DESSERTS

PASSION FRUIT CHEESECAKE

with oat and honey crumb, mango curd and pistachio meringues

STICKY TOFFEE PUDDING

with toffee sauce and clotted cream

SUMMER TRIO

raspberry and lavender pannacotta, strawberry basil mousse and a mini pavlova with lemon curd and summer fruits

CLASSIC ETON MESS

with lemon curd and macerated strawberries

APPLE TRIO

mini apple tart tatin, spiced apple crumble and apple mousse shot

RHUBARB TRIFLE

poached rhubarb rhubarb jelly and a syllabub cream with biscotti

DARK CHOCOLATE MOUSSE

with mini salted caramel tart and honeycomb ice cream

LEMON TART

with lime curd fresh raspberries and calvados cream

CHOCOLATE OREO CHEESECAKE

with chocolate sauce and vanilla ice cream

 

Selection of tea & coffee

Petit Fours

(optional extra)

Homemade chocolate bark 

Classic chocolate truffles

Macaroons

 The Private Chef Experience is able to provide a wide range of exciting local and seasonal dishes, working alongside you, our couples to design a bespoke menu to suit you and your guests. We also cater to all dietary needs.