The food of love

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The food of love

As Valentine’s Day approaches, our thoughts turn to all the tantalising food of love associated with it, from aphrodisiac (allegedly) quivering oysters to rose-flavoured syllabub and of course, pretty much anything involving the luscious, fragrant, passionfruit. We’re excited about a Valentine’s wedding we have coming up, and would like to share the kind of menu we might offer for couples who want the ultimate in romantic fare when they say “I do”, and “Happy Valentine’s Day” at the same time. Because secretly, we love a heart-shaped canapé as much as the next love-bird.

VALENTINE’S WEDDING MENU

STARTER
Chicken liver parfait, toasted brioche and apple calvados chutney Smoked salmon and chive crème fraiche tart
Plum tomato and basil soup (v)
Assiette of melons with passionfruit syrup (v)

MAIN COURSE
Chicken supreme roasted with pancetta and smoked garlic. Boulangère-style potatoes, chargrilled squash, chestnut mushrooms and herbed gravy
Slow-cooked daube of beef resting on a Colcannon potato cake
Salmon baked with gremolata topping, celeriac rosti, seared peppers and courgettes and coarse mustard beurre blanc
Leek and carrot gratin with baked baby vegetables (v)

DESSERT
Classic lemon and passion fruit tart served with poached strawberries White chocolate and cardamom tart with raspberry dust
Pineapple carpaccio, pineapple syrup, brandy snap basket and pineapple sorbet
Tea, coffee and white chocolate fudge

By | 2016-10-12T20:18:53+01:00 February 10th, 2016|Catering Menus|