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Refined Autumn Wedding Menu

Autumn and and winter food often reminds us of the comfort food and flavours we all know and love. When Anna and Joe came to us looking for a menu with a ‘less is more’ approach and a more refined dining experience at their wedding, we couldn’t wait to get our creative juices flowing and put pen to paper and here’s what we came up with;

Canapés

Soft boiled quails eggs with cumin salt

Red chicory with crumbled gorgonzola, walnuts and parsley

Chermoula red mullet on flat bread, lemon yoghurt and sumac dust

Chargrilled artichoke heart on crisp bruschetta

 

The Wedding Breakfast

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Wild mushroom broth with wild mushroom ravioli

Home made bread and butter

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Pan seared salmon fillet, sautéed potatoes, broad beans, samphire and organic olive oil salsa verde

V: Ricotta and pine nut stuffed courgette flower on rustic roasted vegetables, sautéed potatoes and a drizzle of honey

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Roasted peaches, cardamon and vanilla panna cotta, caramelised figs, peach syrup, whole caramelised almond halves and a shard of praline

 

Late night snacks…

A selection of artisan cakes and bakes

A bountiful cheese station with all the trimmings, quince jelly, fig halves, apricots, celery and chutney

 

Anna and Joe’s refined Autumn wedding menu is the perfect example of how we can tailor a menu to your preferred style and taste. With their overall wedding plans in mind we helped suggest a menu that would properly reflect the atmosphere they were hoping to create on the day.

Whilst it may not be immediately apparent, food can play a big part in setting the scene for the day and giving your guests good expectations of what to expect and what is to come.

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