Weddings

Sample Wedding Menu

  • MENU I

    Pan-Seared Jumbo Shrimps and Green Asparagus Flan, Light Cherry Tomato Emulsion

    ***

    Organic Greens, Apples and Honey-Glazed Walnuts with Warm Stilton Phyllo Purse, Muscatel Dressing

    ***

    Scottish Wild Salmon and Crab Roulade with Tarragon Fingerling Potatoes and Zucchini Tower, Chardonnay Sauce

    or

    Grain Mustard-Crusted Rack of Lamb with Potato Croquette and Glazed Baby Carrots

    ***

    Warm Molten Chocolate Cake and Vanilla Bean Ice Cream

  • MENU II

    Duo of Foie Gras:
    Foie Gras Torchon with Tokaji Poached Pear
    Foie Gras Parfait with Marinated Strawberries

    ***

    Roast Guinea Hen Breast on Porcini and Parsnip Raviolo with Green Asparagus, Lavender Velouté

    ***

    Parma Ham Wrapped Goat Cheese with Savoy Cabbage and Apple Strudel, Warm Acacia Honey

    ***

    Lemon and Mint Tart with Passion Fruit Coulis

  • MENU III

    Coconut Crusted Tuna Tartare with Dadolata of Vegetables and Olives, Apple Pink Pepper Dressing

    ***

    Grilled Charolais Beef Tenderloin with Mustard and Leek Potato Galette and Glazed Artichoke, Port Wine Reduction

    ***

    Stilton Tart with Mesclun Salad and Muscatel Dressing

    ***

    Strawberry Mousse with Panna Cotta and Marinated Raspberries

  • BANQUET WEDDING MENUS

    Menu A

    Mixed Mushrooms and Goat Cheese Fritter Martini with Apple, Snow Peas and Black Truffle Salad

    Thyme-Roasted Wild Sea Bass Fillet with Green Asparagus and Red Chard Risotto, Light Tomato and Basil Emulsion

    Pancetta Wrapped French Veal Tenderloin with Braised White Asparagus, Foie Gras and Pomegranate Sauce

    Hazelnut and Chocolate “Feuilletine” with Salted Caramel and Thyme Ice Cream

    Menu B

    Honey-Glazed Foie Gras with Dried Fruit and Fig Tart, Port Wine Sabayon

    Green Pea and Fresh Chive Soup with Smoked Salmon and Avocado Mousseline, Osetra Caviar

    Kobe Beef Tenderloin Medallion with Porcini Mushroom and Seckle Pear, Potato Fondant, Honey and Lavender Jus

    Roasted Spicy Pineapple Carpaccio with Vanilla Panna Cotta, Ginger Ice Cream

    Menu C

    Pan-Seared Jumbo Shrimps and Green Asparagus Flan, Light Cherry Tomato Emulsion

    Organic Greens, Apples and Honey-Glazed Walnuts with Warm Stilton Phyllo Purse, Muscatel Dressing

    Scottish Wild Salmon and Crab Roulade with Tarragon Fingerling Potatoes and Zucchini Tower, Chardonnay Sauce

    or

    Grain Mustard-Crusted Rack of Lamb with Potato Croquette and Glazed Baby Carrots

    Warm Molten Chocolate Cake and Vanilla Bean Ice Cream

    Menu D

    Duo of Foie Gras: Goose Liver Curls with Apricot Marmalade and Tokaji Reduction; Pan-Seared Foie Gras with Wild Mushroom Tartlet and Baby Spinach Salad

    Canella Flavoured Sea Scallop with Artichoke Heart and Micro Celery, Potato and Black Truffle Emulsion

    Champagne Granité

    Roast Argentinian Beef Tenderloin with Dried Cherry and Sour Cream Potato Galette, Baby Vegetables

    Mixed Berry Mille-Feuille with Honey and Yoghurt Ice Cream, Caramel Sauce

    Menu E

    Duo of Foie Gras:
    Foie Gras Torchon with Tokaji Poached Pear
    Foie Gras Parfait with Marinated Strawberries

    Roast Guinea Hen Breast on Porcini and Parsnip Raviolo with Green Asparagus, Lavender Velouté

    Parma Ham Wrapped Goat Cheese with Savoy Cabbage and Apple Strudel, Warm Acacia Honey

    Lemon and Mint Tart with Passion Fruit Coulis

    Menu F

    Coconut Crusted Tuna Tartare with Dadolata of Vegetables and Olives, Apple Pink Pepper Dressing

    Grilled Charolais Beef Tenderloin with Mustard and Leek Potato Galette and Glazed Artichoke, Port Wine Reduction

    Stilton Tart with Mesclun Salad and Muscatel Dressing

    Strawberry Mousse with Panna Cotta and Marinated Raspberries

    Menu G

    House-Smoked Duck Breast with Celery Root Flan and Misticanza, Balsamic Vinegar Emulsion

    Baked Salmon and Crab Meat Roulade with Roasted Fingerling Potatoes and Sautéed Spinach, Lemon and Dill Beurre Blanc

    Cheese Selection with Jam Duo and Fig Crostino

    Caraibe Chocolate Mousse with Crispy Nougat and Walnut Ice Cream

    Menu H

    Baked Red Grape Tomato with Fresh Buffalo Mozzarella and Basil, Micro Greens and Crispy Shallots

    Pan-Seared Sea Scallops with Saffron Risotto, Balsamic Vinegar Reduction

    Grilled Venison Chop with Zucchini Lecsó Timbale and Snow Peas, Madeira Sauce

    Menu I

    Asparagus and Sour Cream Filled Crèpe with Grilled Shrimps and Micro Salads, Crustacean Emulsion

    Tomato Gazpacho Martini with Avocado Skewers

    Five-Spice Glazed Duck Breast with Spinach Flan and Glazed Baby Carrots, Fig Jus

    Menu J

    Tokaji Marinated Foie Gras Terrine with Apricot Marmalade

    Endive, Mesclun Salad and Roasted Baby Beetroots with Blue Cheese and Blueberry Turnover, Muscatel Dressing

    Roast ‘Szürkemarha’ Beef Tenderloin with Mustard Leek Potato Galette and Porcini Mushrooms, Pinot Noir Sauce