Formal Meals

A seated meal can be served hot or cold, although cold food should only really be served at summer weddings. Food is usually served in a silver service style - that is by the waiters or waitresses, using a serving spoon and fork together in one hand to transfer food from a platter to the plate of each guest at the table. Alternatively, the side dishes, such as salads and vegetables can be presented in tureens on the table for the guests to help themselves.

Whilst you can ask your caterer to provide just one item for each course, with specific alternatives ordered for vegetarians, it is always nice to be able to offer your guests a choice of food - two choices per course is ample.

Here are some menu suggestions:

Starters

• Goat's Cheese Tart and Sundried Tomatoes
• Smoked Salmon with Lemon, Capers and Red Onion
• Chicken Liver and Fois Gras Parfait on Toasted Brioche
• Terrine of Chicken, Bacon and Wild Mushroom with Home Made Chutney
• Freshly Made Soup

Main Courses

• Salmon Baked in Puff Pastry with a White Wine Sauce
• Roasted Tail of Monkfish with a Lime and Coriander Sauce
• Roasted Saddle of Lamb with Shallots and Fondant Potato
• Roast Rack of Lamb with a Herb Crust, New Potatoes and Rosemary Jus
• Cornfed Chicken, Garlic Mashed Potatoes and a Madeira Cream Sauce
• Roast Sirloin of Beef with Yorkshire Pudding and Horseradish Sauce
• Fillet of Angus Beef Wellington, Creamed Shallots & Dauphinoise Potato

Desserts

• Creme Brulee
• Vanilla Pannacotta with Marinated Red Fruits
• Dark Chocolate Tart with a Strawberry Sorbet
• Lemon Tart with a Raspberry Coulis
• Summer Pudding
• Sticky Toffee Pudding with Butterscotch Sauce
• Selection of Cheeses

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