7 August 2011

WEDDING BREAKFAST, Mr and Mrs Michael Tonks

I catered for a great Wedding today for a lovely couple whom I first met for their wedding taster back in March. They opted for a three course Wedding breakfast with a split hog roast for their main-course that was served buffet style. The starter and dessert were served plated at the table.



Smoked duck breast: baby leaves, raspberry vinaigrette.
Warmed goats cheese salad, rocket pesto.


BBQ spiced roast loin of pork,
x x x 
Roast crown of Turkey, fresh lemon and black pepper,
x x x
Roasted peppers, Mediterranean vegetables and cous cous,
x x x
New season potatoes, garlic and rosemary,
x x x
Fresh tossed salad, olive oil,
x x x
Chunky cut bread.


Chocolate and raspberry cheesecake, chocolate brownie base.

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