Wedding reception for 107 Trewyn, Pandy 14th May 2016
Canapes on reception:
Parmesan shortbreads with red onion and goats cheese
Little sausages and grainy mustard mash stacks, some with, some without English mustard and chive a garnish.
Smoked salmon, crème fraiche and dill on Dill Blinis
Medjool dates stuffed with parmesan and wrapped in unsmoked streaky bacon
STARTER Pork scotch quail egg, with salad leaves, violas and a drizzle of Herb oil, lovely Wye Valley asparagus and crispy smoked streaky bacon. Red onion chutney.
3# Vegetarian plain asparagus with hollandaise and poached quails eggs
Homemade soda bread on wooden boards with Welsh unsalted butter. Small ramekins with sea salt and coffee spoon.
MAIN COURSE All in dishes on the tables so people can help themselves
Roast rib of Welsh beef (medium/rare, couple of slices pre sliced) on wooden boards with carving knife and fork. Chefs hat and aprons c/o you.
Yorkshire puddings in round white china bowls
*On a 10” plate: *Hot fresh horseradish sauce in ramekins with teaspoons
*Jugs of gravy
*Grainy mustard in ramekin with coffee spoons
Roast ahead veg (Parsnip, carrots and beetroot)
Greens (not courgettes)
3# Veggie option Spinach and mushroom wellington and some veggie sauce
Naked wedding cake: Orange and Almond, with rhubarb and ginger jam Prosecco butter cream and orange and rhubarb compote, sprig of mint and dusting of icing sugar!
For the 2# nut free peeps who can’t have the cake.
Brown sugar and rhubarb pavlova using the rhubarb compote and cream.