Wedding menus

Wedding Canapés  £1.10 each (for example 4 for £4.40)

  • Cheese tartlettes filled with smoked trout & topped with salmon roe
  • Smoked salmon with cream cheese on rye bread
  • Mini scones with figs and blue cheese
  • Scotch quails eggs
  • Thai fish cakes with fragrant dipping sauce
  • Blinis with beetroot mousse on horseradish crème
  • Blinis with smoked salmon and dill
  • Fresh vegetable crudités with hummus
  • Peking duck rolls with plum sauce
  • Cheese tartlettes filled with spinach cherry tomatoes and pecorino
  • Mini spring rolls with sweet chilli dip
  • Courgette, red pepper & halloumi fritters with skordalia (Greek garlic dip)
  • Medjool dates with gorgonzola
  • Mini olive, basil & mozzarella pizzas
  • Fila bites with goats cheese and roasted peppers

Sweet offerings: (90p each or choose 4 for £3.60)

  • Squares of chocolate fudge brownies
  • Mini meringues with Chantilly cream
  • Chocolate éclairs
  • Mini cherry galettes
  • Pecan shortbread
  • Gabb Jainuu (Indian almond yogurt dough balls in sweet spiced syrup)
  • Pear and almond strudels
  • Passion fruit and coconut slice
  • Apricot, almond and cardamom slice
  • Petit Pithiviers

For finger buffets please go to  finger buffet page

Wedding Breakfast: £17.50

  • A selection of various meats salamis and pates
  • Poached salmon with mayonnaise
  • A simple fresh salad of the season
  • Our own coleslaw- a myriad of different seasonal vegetables
  • Home-made vegetarian quiche
  • Sausage rolls, Cornish pasties & pork pies
  • Selection of home made bread rolls
  • Vegetable crudités and dips
  • Cheese board with selection of biscuits and fruit plus our own range of pickles and chutneys will include local cheeses

Choice of pudding                                                      

  • Apple and blackberry crumble or other seasonal fruit
  • Fresh fruit pavlova
  • Glazed lemon tart
  • Treacle tart with lemon curd

 

A sumptuous supper with a lighter feel: £17.50

  • A selection of our own breads
  • Chunks of chicken in a tarragon crème fraiche sauce on jewelled cous-cous
  • Lightly poached salmon with a watercress sauce
  • Aubergine courgette mozzarella and tomato gratin
  • Buttered new potatoes with mint
  • Apple pecan celery and grape salad
  • Watermelon feta and toasted pine nuts
  • Tomato basil mozzarella & red onion salad
  • Mixed baby leaves with parmesan crouton and dressing
  • Chocolate and salted caramel tart
  • Lime & passion fruit soufflé with shortbread biscuits

Upgrade your buffet with;

Cheese board with selection of biscuits and fruit plus our own range of pickles and chutneys will include local cheeses: £4.00

 

Totally vegetarian: £18.00

  • Ricotta spinach and goats cheese lasagne
  • Leek & stilton quiche
  • Vegetable, coconut and chickpea curry served on pilau rice
  • Mixed beetroot and spring onion tarte tatin
  • Roasted new potatoes with garlic and rosemary
  • Pea, broad bean, young spinach and feta salad
  • Vegetable coleslaw
  • A selection of our own breads
  • Blackcurrant and lemon curd cheesecake
  • Seasonal fruit tart

Upgrade your buffet with:

An extra salad or vegetable dish: £1.00
Cheese board with selection of biscuits and fruit plus our own range of pickles and chutneys will include local cheeses: £4.00

 

More Autumnal/winter-time menu: £17.50

  • A selection of our own breads
  • Beouf Bourguignonne
  • Seafood pie
  • A plait of roasted Mediterranean vegetables and compte cheese
  • new potatoes or upgrade to Pommes Dauphinoise for £1
  • Selection of vegetables
  • Apple and rhubarb crumble
  • Icky sticky toffee pudding with toffee sauce

Upgrade your buffet with:

  • Starter: £3.50
  • Cheese board with selection of biscuits and fruit plus our own range of pickles and chutneys will include local cheeses: £4.00
  • Extra pudding: £1.50

Starters

  • Mixed platter of olives – tapenade –aioli – crudités
  • A platter of rillettes, chicken liver pate, salamis and pork & pistachio terrine
  • With a pear & date chutney and walnut bread
  • Gazpacho (gf) with our own rustic olive bread sticks V/Vegan
  • Chicken parfait with apple and walnut chutney and a individual walnut loaf
  • Smoked salmon mousse with cucumber & lemon salad with seeded flat breads
  • Chicken and bacon salad parmesan croutons and a blue cheese dressing
  • Our version of a classic prawn cocktail
  • Spinach and mushroom cheese roulade with a Provencal tomato sauce V/GF

 

Wedding Celebration Menu

Choose from these options:

  • Option A – choose 3 main courses – 3 salads – 3 puddings – £17.50
  • Option B – choose 4 main courses – 3 salads – 3 puddings – £19.00
  • Option C – choose 4 main courses – 4 salads – 4 puddings – £21.50

Main courses

  • Supreme of chicken wrapped in parma ham stuffed with apricot and mushroom served with a cream and chive sauce
  • Fillet of Beef Wellington (supplement £8.00)
  • Marinated Lamb cutlets with raita speckled with pomegranate
  • Salmon Koulibiac; Salmon and smoked haddock in layers with cream herbs boiled eggs and rice in puff pastry – a dish fit for a Tsar!
  • Seafood pie; fish and shellfish in a rich creamy white wine sauce topped with fluffy mash and topped with cheese and gratinated
  • Moroccan Lamb Tagine ;slowly cooked with prunes and spices served with jewelled cous cous
  • Rogan Josh; richly spiced Indian dish of lamb braised in yoghurt and almonds
  • Seafood pancakes; fish and shellfish in a rich creamy white wine sauce enclosed in a pancake and served au gratin
  • Tenderloin of pork en croute with a prune & pancetta stuffing with Madeira gravy and apple and calvados sauce
  • Spanish baked chicken with chorizo, peppers, tomatoes and smoked paprika
  • Marmalade baked whole ham served with pear and golden raisin chutney
  • Confit of duck with aromatic spice and orange glaze with seasonal chutney

Premium Pies – traditional individual pies

  • Quacker; Duck and Bacon Pie
  • Cock a doodle; Free range Chicken, ham, asparagus and oyster mushroom pie
  • Atlantic; sea salt pastry filled with chunks of salmon, naturally smoked haddock, prawns and Pollack in a chive, mustard and cream sauce
  • Stag – Venison, bacon and chestnut mushroom with a hint of blackcurrant

Pudsey Pies – traditional individual pies

  • Tikkchikk – Chicken Tikka Pie
  • Trad – Steak, Kidney and mushroom pie
  • Emerald – Steak, Irish bacon, Mushroom and Irish stout
  • West country – Pork, leek and apple in creamy cider sauce
  • Shepherds Pie – traditional shepherds pie in a pastry case topped with cheesy mash
  • Amigo – Spiced beef with pinto bean guacamole, salsa and sour cream with grated cheddar and cornmeal pastry
  • Breakfast – sausage, bacon, eggs, black pudding and baked beans flavoured with hp sauce
  • Fidget – Ham, Bramley apples and Cider pie
  • Vegetarian – traditional individual pies
  • Provencale – Onion, tomato and olive topless pie made with a crispy bread dough and topped with parmesan
  • Shepherdess – hard goats cheese, red onion marmalade, layer of swiss chard and Old Winchester cheese
  • Cheesy – cheese and onion pie

Vegetarian Main Courses

  • Nut Roast en croute with a mildly spiced red pepper sauce
  • Nut roast with a rich tomato and fresh basil sauce
  • Nut roast Wellington with a fresh basil and tomato sauce
  • Goats cheese fila parcel with pear chutney
  • Roasted beetroot, spring onion and blue cheese tarte tatin
  • Grilled aubergine with cashew nut and tamarind chutney and fresh coriander and chilli
  • Vegetable Koftas in sweet chilli sauce with paneer served with a lemon and coconut pilaff with a banana and orange raita
  • Twice baked cheese soufflé with a wild mushroom and chive cream sauce flecked with hazelnuts
  • Tarte Flamiche; soft buttered leeks cooked in a emmenthal quiche

Salads and accompaniments

  • Mixed bean salad with celery and cherry red peppers with vinaigrette dressing
  • New potato and spring onion salad
  • Rainbow coleslaw with a mustard mayonnaise
  • Rocket & pea shoot salad with toasted pinenuts and feta
  • Tabouleh – cracked wheat with lemon, parsley and mint
  • Orange walnut and little gem with a citrus dressing
  • Panzanella – diced tomato, cucumber, red onion, basil and olives with parmesan croutons
  • Cauliflower, date and banana with a yoghurt and mayo dressing
  • Greek salad
  • Young spinach, pea and feta
  • Buttered new potatoes with parsley
  • Chantenay carrots with chive butter
  • Spiced red cabbage with apple
  • Root vegetable au gratin
  • Ratatouille

Puddings

  • Chocolate Roulade with apricot jam and chocolate truffle cream filling GF/V
  • Baked cheesecake with a caramel & pecan topping (other flavours – please ask)
  • Classic crème Brulee with fruits of the season and lavender shortbreads
  • Summer fruit sherry trifle with marscopone and acacia honey topped with popping candy
  • Chocolate and sea salt caramel tart with candied oranges
  • Apple and almond tart with fresh or clotted cream
  • Summer pudding with clotted cream and elderflower jelly
  • Pineapple and coconut crumble
  • Tiramisu; a romantic Tuscan version of our trifle,made with luscious marscapone soft cheese marsala saviordi biscuits and zabaglione flavoured with coffee and chocolate-seriously wicked & detrimental to your diet!
  • Tarte au Citron; fresh lemon tart with a glazed top
  • Antoinette pudding bread and butter pudding made with brioche and laced with baileys
  • Banoffee pie
  • Fresh fruit pavlova
  • Profiteroles with hot chocolate sauce
  • Cherry lattice pie
  • Blackforest Gateau; forget the frozen stuff this is the real McCoy

Maybe you would like to offer your guests canapés with their glass of bubbly on arrival or while photos are being done

Upgrade your buffet with;

  • Selection of 3 canapés £3.30 (see list above)
  • Starter £3.50 (see list above)
  • Cheese board with selection of biscuits and fruit plus our own range of pickles and chutneys will include local cheeses – £4.00
  • Extra salad or accompaniment dish £1.50 (see list above)
  • Extra pudding – £1.50 (see list above)

Latest news

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Notes:

  • New Prices from 01 January 2009.
  • We can tailor/theme a menu to suit your requirements if you would prefer.
  • Our charges include delivery, setting up of buffet, and most importantly, pickup of the dirty dishes!
  • This can be on the same or following day at a mutually convenient time.
  • We only ask that you provide suitable tables (near sockets if hot buffet is required) for the buffet. For the smooth running of buffet, it is advisable to have a separate clearing area for your guests to leave plates and a bin to put rubbish in, we will provide plastic boxes for used plates etc.

Minimum deliveries:

  • Weekdays: £85.
  • Out of Bristol: £100
  • Evenings: £150
  • Weekends: £300

We will provide:

(included in price)
  • White paper napkins & Banquet roll (for buffet table)
  • China plates & stainless steel cutlery (not paper and plastic)
  • Serving dishes & implements
  • Electric hotplates for keeping food warm (if applicable)
  • We can also provide staff to help serve buffet and clear tables & serve coffees / drinks- please ask about rates for this.
Everything is freshly prepared and traffic these days is unpredictable, we do everything in our power to ensure your buffet arrives on time, although we are only human and cannot guarantee an exact time If you have any further queries please do not hesitate to contact us. We look forward to hearing from you!