wedding menu 2014
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7/27/2019 Wedding Menu 2014
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Wedding Brochure 2014
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Weddings are a really special event for all
concerned and we take great pride and
pleasure in making your day a success.
We are on hand to help from the beginning,
guiding you through the initial booking
process all the way to delivering a seamlessservice on the big day.
You may already have a clear idea of the
food and service you want for your
wedding or you may be completely open
to suggestions, either way we can help.
Inside the new wedding brochure you will find
our selection of menus, service guides and
prices. If you have something in mind that
isn’t covered, then please get in touch and we
will be able to offer a bespoke menu and price.
We offer complimentary tastings for themenus (subject to a booking being made),
which gives you a chance to meet us and
sample your chosen menu.
Take your time to read through our brochure
and please get in touch with any questions.
Introduction
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Afternoon Tea Canapé Set Menu
n
£5pp / CAN BE ADDED TO ANY FORMATn Finger sandwiches of local mature cheddar with
cucumber and free range egg mayonnaise with cress
n Smoked salmon and cream cheese roulades
on crisp rye bread
n Freshly baked mini scones with raspberry preserve
and clotted cream
n Chocolate dipped strawberries
Canapés
n £5pp FOR 4 PIECES (RECEPTION)
n £8pp FOR 7 PIECES (STANDING STARTER)
n BOTH CAN BE ADDED TO ANY FORMAT
Please choose four for a drinks reception, or seven to
replace a starter
Cold Selection
n Pear and prosciutto rolls with rocket and parmesan cheese
n Chicken liver pate & onion jam on toasted brioche
n Fresh Lyme Bay crab on focaccia toasts with micro herbs
n Free range egg mayonnaise with chorizo crostini
n Prawn cocktail vol au vents
n Smoked mackerel wrapped in pickled cucumber
n Smoked salmon and olive cocktail skewers with
honey and mustard seed
n Smoked salmon crostini with crème fraiche and dill
n Falafel wraps with spicy tomato relish and sour cream (v)
n Roasted mushroom pate on focaccia toasts (v)
n Mozzarella and tomato crostini with tapenade and basil (v)
n Goat’s cheese crostini with beetroot, harissa
and toasted mixed seeds (v)
Hot Selection
n Moroccan spiced lamb balls with mint yoghurt
n Chorizo sausage, halloumi and olive tapas skewers,
with a lemon & chilli oil
n Pork and stilton cocktail sausages with wholegrain mustard dip
n Chinese style duck pancake rolls with hoi sin sauce
n Homemade pork and chorizo sausage roll with
a spicy harrisa dip
n Slow roast belly pork squares with black pudding
and a mustard dip
n Mini beef burgers with relish in brioche roll
n Mini Yorkshire pudding with roast beef and
horseradish cream
n Pan fried mackerel with salsa verde
n Mini Yorkshire pudding with garlic mushrooms (v)
n Mini vegetable spring rolls with sweet chilli dip (v)
n Roasted new potatoes with stilton and chives (v)
Canapés,Hot and Cold selections
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Antipasti Board
n A selection of three locally made charcuterie meats,
for example; air dried beef, pork salami and prosciutto.
n Mozzarella with chilli and mint, olives, artichoke hearts,
roasted peppers and sundried tomatoes.
Fish Board
n Lyme Bay crab, peppered smoked mackerel
and hot smoked salmon.
n Chilli & lemon mayonnaise, pickled beetroot, spring onion
and shallot salad
Pate, Meat and Cheese Board
n Pork and bacon terrine, marmalade glazed ham and
wedges of local cheddar.
n Tomato chutney and a crunchy salad of pickled
vegetables with flat leaf parsley.
n Roasted squash with fresh chilli, Parma ham and peston Marinated melon slices with Parma ham and rocket
n Ham hock terrine with homemade piccalilli
n Beautiful tomato salad with fried chorizo, red onion,
fresh parsley and balsamic oil
n Poached local trout with beetroot carpaccio and
horseradish cream
n Chermoula marinated, locally caught mackerel fillets
n Hot smoked salmon Nicoise with soft boiled hen’s egg,
gem lettuce, black olive and anchovy dressing
n Devon Blue and creamed leek, soft set tart (v)
n Gruyere and caramelised onion, soft set tart (v)n Falafel and couscous salad with hummus
and smoked paprika (v)
n Saffron roasted tomatoes with toasted almonds
and soft set Greek cheese (v)
n Cumin baked aubergines with zesty lemon couscous,
harrisa and tzatziki (v)
n Griddled halloumi with fennel, chilli, lemon
and olive salad (v)
n Fresh figs with crumbled Devon Blue cheese,
drizzled with orange blossom honey (v)
Sharing Board Startersn £7pp / CAN BE ADDED TO ANY FORMAT
For something a little different why not try one of our sharing boards
The boards can fit up to 8–10 portions, depending on menu choice.
Alternative service ware will be used to present certain menu items
Please choose one of our set combinations
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Or choose up to three of the following dishes to create your own boards
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FORK BUFFETSPlease select a service format for the following set menus.
1. Standard Buffet
Guests are called up to the buffet a table at a time for main
course and pudding. Followed by coffee served to the table
2. Family Style
Main dishes served on sharing boards/bowls to tables, along witha pre plated selection of salads to each guest. Followed by
pudding and coffee served to the table. Table plan required for
family style format.
Guests choices will be required for the main elements of each
menu i.e. Meat, Fish and Vegetarian options.
All of the Fork Buffet Menus are served with:
n New potato salad with fresh herbs & mustardy mayonnaise
n Mixed variety tomato salad with red onion,
fresh mint and apple balsamic vinegar
n A selection of local green leaf salad with edible flowers
and a light dressing
n A crunchy salad of shaved carrot, beets and fennel
with chilli, lemon & mint
n Kale tabbouleh with spring onions, crumbled feta,
spices and olive oil
‘Pulled Meat’ Dishes
n£25pp FOR A PULLED MEAT MAIN COURSEAND PUDDING
nNOTE: ADDITIONAL CHARGE OF £2ppFOR FAMILY STYLE SERVICE APPLIES
Please choose a meat, fish and vegetarian option.
n Slow roasted and pulled free range pork shoulder.
Cooked in local cider and dressed with its own roasting
juices. Served with crackling and apple sauce- served hot
n Slow roasted and pulled Moroccan spiced shoulder of lamb
With minted yoghurt and harrisa dressing- served hot
n Shredded slow cooked barbeque style beef
Melt in the mouth slow cooked beef with a light smoky
barbeque sauce-served hot
n Poached fillet of salmon, trout or smoked mackerel with either;
• Lemon and parsley mayonnaise
• Warm olive and caper vinaigrette
• Tomato and red onion salsa with fresh coriander
n Roasted aubergine with toasted cumin (v)
Topped with spiced vegetable couscous and minted yoghurt
n Gruyere and caramelised onion, soft set tart (v)
n Summer frittata (v)
With basil pesto dressing and Mediterranean
roasted vegetables
Paella
n£25pp FOR A PAELLA MAINCOURSE AND PUDDING
nNOTE: ADDITIONAL CHARGE OF £2ppFOR FAMILY STYLE SERVICE APPLIES
We cook our paellas fresh on site in our large 3ft diameter pans.
Please choose one paella dish. A separate vegetarian paella can
also be provided to cover any dietary requirements.
n Paella Valenciana
Chicken, chorizo and vegetables.
n Mixed paella
Chicken, chorizo, vegetables, prawns, mussels
and white fish.
n Seafood
Selection of white fish, mussels, prawns, squid
and vegetables.
n Vegetarian
Peppers, artichoke hearts, green beans, peas,
onion, courgette and tomatoes.
Main Meals
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Meat
n Cajun spiced chicken drumstick or thigh
n Lemon and thyme chicken drumstick or thigh
n Jerk chicken kebabs
n Minted lamb chops
n Moroccan spiced lamb kebabs
n 1/4lb Hand-made beef burgers
n Beef skirt steak with garlic, chilli and thyme
n Local butcher’s pork sausages
n Curried pork and apricot kebabs
Fish
n Spicy prawn skewers with lime and coriander
n
Devilled mackerel filletsn Stuffed whole sardines with lemon and herbs
n Tandoori salmon steaks
Vegetarian
n Vegetable skewers with tofu and Cajun spices
n Grilled field mushrooms with garlic, rosemary
and cheddar cheese
n Mediterranean vegetable kebab with halloumi,
lemon and chilli oil
Main Meals continued
BBQ
n£27pp FOR A BBQ MAIN COURSE AND PUDDING
nNOTE: ADDITIONAL CHARGE OF £2pp FOR FAMILY STYLE SERVICE APPLIES
Please choose FOUR items, including a vegetarian option:
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Pie and Mash
n£25pp FOR A PIE AND MASH MAINCOURSE AND PUDDING
nNOTE: ADDITIONAL CHARGEOF £2pp FOR PLATED SERVICE APPLIES
Delicious handmade pies served with creamy mashed
potatoes, gravy and minted or mushy peas Served in
either a family style or plated service format
n Classic steak and kidney
n Steak and Otter Ale
n Steak and Devon Blue cheese
n Chicken and chorizo with sundried tomatoes
n Creamy chicken and mushroom with tarragon
n Minted lamb
n Moroccan spiced lamb with chickpeas
n Fish pie in a white sauce with piped potato topping
n Butternut squash, spinach and goat’s cheese (v)
n Cumin roasted vegetable and hummus pie (v)
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STARTERS
Please choose two options:
n Topside of beef carpaccio with marinated vegetables, rocket
and parmesan shavings
n Moroccan spiced lamb on cumin baked aubergines with
harrisa and tzatziki
n Confit duck salad, orange and pomegranate seed dressing
with salad leaves
n Pork terrine with olives, pickled vegetables, chutney
and focaccia toasts
n Mozzarella, mango and Serrano ham salad with a
chilli and basil dressing
n Ham hock terrine with homemade piccalilli
and focaccia toasts
n Charred mackerel and watercress salad with apple
puree and watercress oil
n Potted salmon with garlic butter, potato and beetroot salad,
horseradish cream
n A vibrant king prawn salad with marinated calamari
and a sweet chilli dressing
n Smoked mackerel pate with horseradish cream,
pickled cucumber ribbons, focaccia toasts
n Classic crab salad- with grated hen’s egg, shaved radish
and fennel, celeriac remoulade and mustardy dressing
n Griddled halloumi with fennel, chilli, lemon and
olive salad (v)
n Roasted asparagus, with grated hen’s egg, artichoke hearts,
parmesan shaving, radish and mustard vinaigrette (v)
n Beautiful tomato salad with griddled marinated aubergine,
feta and herbs (v)
ThreeCourse – Plated Menusn£35pp FOR STARTER, MAIN COURSE (A) AND PUDDING
n£32pp FOR STARTER, MAIN COURSE (B) AND PUDDING
nGUEST’S CHOICES WILL BE REQUIRED FOR THIS FORMAT, ALONG WITH A TABLE PLAN
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ThreeCourse – Plated Menus continued
n£35pp FOR STARTER, MAIN COURSE (A) AND PUDDING
n£32pp FOR STARTER, MAIN COURSE (B) AND PUDDING
nGUEST’S CHOICES WILL BE REQUIRED FOR THIS FORMAT, ALONG WITH A TABLE PLAN
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MAIN COURSE
Please choose a meat option from band A or B followed
by a fish and vegetarian option:
Meat: Band A
n Slow roasted pork shoulder with crispy crackling, potato
and celeriac mash, pickled pear slice, shredded Savoy
cabbage and cider gravy
n Braised blade of beef with potato gratin, wilted spinach,
beetroot puree and red wine jus
n ‘Steak au poivre’ (served pink) with a brandy and
peppercorn sauce, Devon Blue dauphinoise and
char-grilled vegetables (£1.50pp supplement)
n Braised lamb shank in a rich rosemary and mint gravy
with olive oil mash and ratatouille.
n Slow cooked lamb shoulder parmentier with
parmesan mash, greens and red wine jus
n Roasted duck breast (served pink) with Morello cherry
sauce, sweet potato puree and fine green beans
(£2pp supplement)
Meat: Band B
n Toulouse sausage and butterbean casserole with
herby olive oil mash and greens
n Italian sausage meatballs in a red wine and tomato sauce,
soft polenta with parmesan, wilted spinach
n Braised Italian style beef stew with roast potatoes
and garlic roasted root vegetables
n Lamb, date and sweet potato tagine, with spiced
couscous and yoghurt
n Smoked paprika chicken, chorizo and chickpea ragout,
bulgur wheat with coriander
Fish
n Pan fried sea bass with sauce vierge, roasted Mediterranean
vegetables and crushed new potatoes
n Lemon sole Florentine with spinach and cream sauce,
served with green beans and buttered potatoes
n Confit salmon fillet, crushed new potatoes bound
with fresh local crab, watercress salad and dill oil
Vegetarian
n Roasted butternut squash, stuffed with goats cheese,
caramelised onions, toasted walnuts and fresh herbs
n Spinach and ricotta cannelloni with a roasted tomato sauce
n Garlic roasted chestnut mushrooms with potato gnocchi,
parmesan cream sauce
n Cauliflower and chickpea vegetable balti with a
mild curry sauce
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ThreeCourse – Plated Menus continued
n£35pp FOR STARTER, MAIN COURSE (A) AND PUDDINGn£32pp FOR STARTER, MAIN COURSE (B) AND PUDDING
nGUEST’S CHOICES WILL BE REQUIRED FOR THIS FORMAT, ALONG WITH A TABLE PLAN
PUDDINGS
Please choose up to two puddings. Depending on choice
they will either be served on plates, in wine glasses or in
pudding bowls.
n Summer fruit Eton mess with Chantilly cream
and fruit coulis
n Classic summer pudding with local berries, double cream
n Vanilla panna cotta with poached seasonal fruit,
homemade shortbread
n Seasonal fruit fool with smashed honeycomb
n Classic tiramisu with biscotti
n Treacle tart with a hint of ginger & orange, double cream
n Chocolate & hazelnut brownie, butterscotch sauce,
Devon clotted cream
n Baked chocolate tart with fresh raspberries, Chantilly cream
n Tarte au citron with fresh raspberries, Chantilly cream
FRESH CAFETIERE COFFEE,TEAAND HERBAL TEA
Complimentary; served with homemade chocolate truffles,
shortbread or fudge
CHEESE COURSE
n £7pp
A selection of three West Country cheeses served with crackers,
breads, chutneys and a fruit garnish, served on raised wooden
boards to each table.
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Pulled Pork
Served in local bakery baps with homemade stuffing, crispy
crackling and homemade apple sauce.
Pulled Moroccan Spiced Lamb
Served with large pitta breads, tzatiki, mint, chilli and tomato
relish, fresh green leaves with lemon vinaigrette
Local Butchers HandmadeSausages and Burgers
Served with local bakery baps, homemade coleslaw and slices of
mature cheddar, ketchup & relish
Grazing Buffet
n Wedges of two West Country cheeses with
chutney and crackers
n A selection of locally made pork pies and scotch eggs
n Roasted butcher’s sausages with mustard mayonnaise
n Selection of crudités
n Homemade hummus
n Local bakery breads with butter
Wood Fired Pizzas
Please choose THREE toppings; (1x 9inch pizza per person)
We bring along two mobile wood fired ovens that create a great
evening spectacle for your guests.
The pizzas are made to order and can either be cut up and placed
on lovely wooden boards to share or served individually. We can
make approximately 80 pizzas per hour.
n Pepperoni – Tomato sauce, mozzarella and pepperoni
n Hawaiian – Tomato sauce, mozzarella, ham and pineapple
n Ham & Mushroom – Tomato sauce, mozzarella,
ham and mushrooms
n Diavelo – Tomato sauce, mozzarella, chorizo, jalapenos
n Napoletana – Tomato sauce, mozzarella, anchovies,
olives and capers
n Margherita – Tomato sauce & mozzarella
n Funghi – Tomato sauce, mozzarella, sautéed mushroomsand garlic
n Mediterranean – Tomato sauce, goat’s cheese, roasted
peppers, courgette and aubergine
n El Greco – Tomato sauce, feta cheese, spinach and
toasted pine nuts
Evening Nibblesn£5–10pp DEPENDING ON CHOICE
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Prices are all per person.
No VAT to be added
Children’s Meals
£10pp main & pudding
Meals for the Band
£10pp main course only
We provide complimentary local breads
with butter or balsamic oil dip with
each meal combination.
The quoted prices include:
n Full waitress service of your chosen menu
n A front of house manager
n All chefs and kitchen staff
n Drinks service for your reception, main meal,
toast drink and tea/coffee
n All kitchen equipment
The only additional costs to
consider would be:
n Hire of white table linen and napkins
n Hire of crockery, cutlery and glassware
Additional Pricing Information
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