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Hearty Winter Menu Example

Food is at the heart of what we do, and there is no better season to indulge in hearty food than winter.

It’s important to get the most out of your menu, the best way to ensure you get the greatest tasting food is by using food which is in season. Not only will it reflect the rest of your wedding but it will also taste fantastic.

Here is a sample of a warming winter menu we run for our weddings between October to February.

Start

Sweet cured tuna with orange and fennel salad, caramelised orange balsamic dressing and purple shiso cress

Main

Rump of venison on roasted potato fondant, with creamed leeks, baby beets and a chocolate and barberry jus

Finish

An assiette of sauterne poached pear, pistachio cheese cake and rich chocolate terrine

Photograph by Lloyd Dobbie

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