Hot Fork Buffet - Winter Wedding
Westbury on Trym Village Hall Bristol – December 2004
Canapes on arrival with champagne
Mini yorkshire puddings with steak and horseradish
Crostinis with red onion and goats cheese
Smoked salmon cream cheese and dill
Wild mushroom creme fraiche and thyme in a pastry shell
Prawns, mange tout on skewers with a lemon mayonnaise dip
Main
Coq au vin
Salmon en croute
Vegetable jalouise
Side
Suede and carrot
Red cabbage with apples and bacon cooked in red wine
Parmesan parsnips
Baby jacket potatoes with hollandaise and chives
Dessert
Mini meringues with kiwi and raspberry
Chocolate cups with mango and mascarpone
Pastry tart cases with vanilla creme and marinated orange segments
Coffee and mints
Menus
Quotes
“The Feasting Table team came up with fantastic menu’s cooked to perfection and served everything professionally and no request was too much, we had so many compliments about the food from our visitors…”
— Karen Broadway - CFH
“I cannot thank you enough on your contribution to making our HOYS party so good…”
— Alexandra Fowler
“Very many thanks for an excellent meal, and for providing a friendly considerate service…”
— Dick Hamilton - Avon and Somerset Constabulary