WEDDING MENU
STARTERS
Homemade Soups
All served with Granary Breads
£4.75
Cream of Stilton and Mushroom
Tomato and Basil, scented Crème Fraiche
Cream of Parsnip and Sherry
Leek and Potato with Herb Croutons
Lobster Bisque, Napoleon Brandy Cream
Crab and Avocado Salad, Lemon Grass & Lime Dressing £4.95
Smoked Chicken Caesar Salad, Parmesan Shavings £4.75
Duo of Galia and Honeydew Melon, Pimm's and Mint Syrup £4.75
Roasted Red Pepper, red Onion and Spinach tartlet, feta Cheese and Tomato Vinaigrette £4.95
Quenelles of Chicken Liver Pate, Orchard Apple Chutney, ciabatta croutes £4.75
Poached Salmon and Cucumber Towers, Balsamic and Basil Pesto £4.75
All starters above can be accompanied by Rustic bread slates with butter/margarine and mixed olives
£4.95 per 4 persons
SORBETS
Orange, Lemon, Raspberry or Mango £3.25
MAIN COURSES
All dishes are plated and can be served complete or with vegetables “family service”
Roasted Sirloin of Beef, Herb Rosti, Yorkshire Pudding filled with Wild Mushroom Ragout £17.25
Grilled Tuna Steak on a Pineapple and Cherry Tomato Salsa, Rosti Potato, Sweet and Sour Jus £14.00
Red Kidney, Cannelia and Butter bean Ragout, Wild Rice, cheese basket (v) £10.50
Supreme of Chicken stuffed with Fresh Asparagus, Parsley and white wine sauce, Herb new Potatoes £14.00
Poached Pear and Stilton Tart served with a Red Pepper Coulis (V) £12.00
Baked Sea Bass Fillet set on a Salmon Fishcake with a Basil Pesto Cream Sauce £14.50
Fillet of Beef Wellington served on Bubble “n” Squeak Gateau with Madeira Sauce £18.00
Marinated Saddle of Lamb, Herb Stuffing, Petit Ratatouille, scented Cous Cous £16.50
Avocado and Peppered Mango wrapped in Filo Pastry with a Soy and Coriander syrup (v) £10.50
A choice of two vegetables from the following
Baton Carrots in Cumin
Cauliflower Nature
Sugar Snap Peas
Roasted Mediterranean Vegetables
French Green Beans
Diced Swede and Parsley
DESSERTS
All at £4.75
Tiramu Slice
A traditional blend of coffee soaked sponge & mascarpone mousse, finished with marsala and cocoa powder
Summer Pudding
A light bread parcel filled with blackcurrants, redcurrants, rhubarb, raspberries and strawberries
Crème Brulee
A traditional recipe combining egg yolks, whipping cream and Madagascan vanilla beans
Baked “New York” Vanilla Cheesecake
Macademia bourbon biscuit base topped with a vanilla cake made of full fat soft cheese with fruits of the forest berries
Chocolate Teardrop
Fine dark Chocolate in the shape of a teardrop filled with a light cappuccino mousse
Bramley Apple Pie and Custard
Selected British Bramley apples encased in a butter enriched pastry and tin – baked
Selection of English Cheeses, Celery, Grapes and Water Biscuits £5.25
Tea or Coffee served with Belgian Petit Fours £2.85
SAMPLE CANAPES
A maximum of 3 canapes per person, is recommended for wedding or dinner parties.
Canapes can be served either by waitress service with a welcome drink or buffet style
Classic selection
£3.00 per person per 3 canape
Baguetine with Parfait de Canard and confit of Orange
Smoked Salmon & Mousse, Lemon Twist, Brown Bread
Goats Cheese with Italian Sun dried Tomato on Feuillete
Grape with Cream Cheese and Pistachio Nut
Stilton Mousse with Pecan Nut, Fig Chutney & Roquette Blinis
Premier Selection
£4.50 per person per 3 canape
Chorizo, Red Pepper Pesto Mousseline on Feuillete
Spicy Naan, Smoked Chicken Mousse Coriander and Mango
Smoked Salmon Tartar with Mascarpone on Blinis
Crunchy Vegetables, Grilled Zucchini, Spinach Tortilla
King Prawn with Fish Mousseline in Filo Basket
Exclusive Selection
£6.00 per person per 3 canape
Crispy Duck Salad with Red Chilli and Kumquat in Filo
Crayfish Tail, Crab Mousseline in Tortilla, Avruga Caviar
Baby Focacia with Mushroom Stroganoff
Crostini of Fresh Pesto, Chargrilled Mozarella & Peppers
Avocado Salsa with Mexican Prawns on Tortilla Cup
Traditional Sushi
£6.00 per person per 3 canape sushi
Marinated fresh Salmon with Avruga
Marinated fresh Tuna with Scallion
Anchovy sushi Nigiri with Wasabi & Soy sauce
Avocado Hosomaki Sushi with Wasabi & Soy Sauce
Shitake Mushroom with Kabu no Soluseki – Zuke
Hot and Sweet Canapes on request
SAMPLE FINGER BUFFET
A minimum of 50 persons
£ 10.50 per person
A selection of Assorted Sandwiches encased in flavoured breads
Spiced Potato Wedges and blue cheese dip
Goujons of plaice, lemon and Tartar Sauce
Chicken and Vegetable Wraps
Nachos with Guacamole, Salsa and Sour Cream
Onion Bhajee, Samosa and Spring Roll
Peeled Fresh Fruit Platter
DRINKS PACKAGE
All prices are per person
Welcome glass of Francois Montand Brut sparkling wine and chocolate strawberry
A half bottle of house red or white wine per person with the wedding breakfast
(Western Cellars Colombard Chardonnay, Cabernet Sauvignon or Blush)
A glass of house Champagne (Gruet Brut NV) with the toasting ceremony
£13.00 pp
LGS Enterprises ltd.
WINE LIST
HOUSE WINES
Western Cellars Colombard Chardonnay (W)
Western Cellars Cabernet Sauvignon®
Western Cellars Blush
£13.95 per bottle
Chilean El Emperador Merlot® £16.00 per bottle
Australian Badgers Creek Shiraz Cabernet 2007® £15.75
William Fevre Chablis Domaine 2006 £27.50
Spanish El Coto Crianza Rioja 2004 £16.95
Spanish Faustino V Reserva £25.95
French Chemin Des Papes Cotes Du Rhone® £17.00
Marquis De Gouraine Sancerre £26.00
HOUSE CHAMPAGNE
Gruet Brut £28.00
Gruet Vinage Rose £28.00
Lanson Black Label £34.00
Bollinger “Cuvee Special” £48.00
If you are using your own caterers, please see below our guidelines for the use of our kitchens.
KITCHEN GUIDELINES FOR EXTERNAL CATERERS
Timetable leading up to event
1. Caterers to pay £500 security deposit by cheque and send copy of their Schedule of Insurance, showing amount covered for Public Liability no later then 30 days prior to event.
2. Menus for the event should be handed over to the Catering Manager at a pre-arranged meeting no later than 14 days prior to the event.
3. On the Day of the event, Caterers should bring the following with them;
• A COPY OF THEIR BASIC FOOD HYGIENE CERTIFICATE
• ALL INGREDIENTS FOR THEIR MENU
• ALL COOKING POTS, TRAYS AND UTENSILS
• ALL CLEANING AND DRYING CLOTHS
• STRONG BLACK OR CLEAR REFUSE BAGS
• CHEF/COOKS KNIVES
• COVERS FOR BUFFET TABLES
• CHAFING DISHES AND FUEL
The Caterers must also disclose what, if any, catering equipment will be used.
4. The Caterers are also asked to ensure the following;
• ALL KITCHEN PRACTICES ARE ADHERED TO i.e NO SMOKING
• REFUSE BAGS ARE TIED AND PLACED IN THE APPROPRIATE RUBBISH SKIP and LOOSE RUBBISH IS NOT PLACED IN SKIPS
• FOOD i.e RICE, IS NOT SWILLED DOWN SINKS
• THE ROAD, EXIT and ENTRANCE TO THE YARD IS BOTH PASSABLE and CLEAR AT ALL TIMES
• GAS BOTTLES OR EXTERNAL STOVES ARE NOT SITED IN THE KITCHEN AND IF USED CATERERS MUST PROVIDE THE
APPROPRIATE FIRE EXTINQUISHER AND A SUITABLE COVERING IN CASE OF BAD WEATHER
• THE KITCHEN EQUIPMENT IS CLEANED TO THE SAME STANDARD AS WHEN HIRED
• ANY FRIDGES OR FREEZERS USED ARE LEFT FREE FROM WASTE AND CLEAN
• ANY CROCKERY, CUTLERY OR UTENSILS HIRED ARE CLEANED AND STORED CORRECTLY
• THE DISHWASHER IF USED IS EMPTIED AND CLEANED
• THE KITCHEN AND WASH-UP FLOOR TO BE BRUSHED AND MOPPED
Please note, the school will provide at least one member of staff to help and advise on the day of the event.
Finally, the security deposit will be re-paid within 30 days after the event with re-charges made for any non-compliance with the practices in point 4 above.
Bookings and Enquiries
Tel: 0116 2591927
Email: enquiries@aweddingvenueinleicester.co.uk