Wedding Brochure 2014

Introduction
Weddings are a really special event for all concerned and we take great pride and pleasure in making your day a success. We are on hand to help from the beginning, guiding you through the initial booking process all the way to delivering a seamless service on the big day. You may already have a clear idea of the food and service you want for your wedding or you may be completely open to suggestions, either way we can help. Inside the new wedding brochure you will find our selection of menus, service guides and prices. If you have something in mind that isnt covered, then please get in touch and we will be able to offer a bespoke menu and price. We offer complimentary tastings for the menus (subject to a booking being made), which gives you a chance to meet us and sample your chosen menu. Take your time to read through our brochure and please get in touch with any questions.

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Email: contact@lymebayfieldkitchen.co.uk

Freephone: 0800 690 6006

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Canaps, Hot and Cold selections

Afternoon Tea Canap Set Menu
n 5pp / CAN BE ADDED TO ANY FORMAT
n n n n Finger sandwiches of local mature cheddar with cucumber and free range egg mayonnaise with cress Smoked salmon and cream cheese roulades on crisp rye bread Freshly baked mini scones with raspberry preserve and clotted cream Chocolate dipped strawberries n n n n n

Cold Selection
n n n n n n n Pear and prosciutto rolls with rocket and parmesan cheese Chicken liver pate & onion jam on toasted brioche Fresh Lyme Bay crab on focaccia toasts with micro herbs Free range egg mayonnaise with chorizo crostini Prawn cocktail vol au vents Smoked mackerel wrapped in pickled cucumber Smoked salmon and olive cocktail skewers with honey and mustard seed Smoked salmon crostini with crme fraiche and dill Falafel wraps with spicy tomato relish and sour cream (v) Roasted mushroom pate on focaccia toasts (v) Mozzarella and tomato crostini with tapenade and basil (v) Goats cheese crostini with beetroot, harissa and toasted mixed seeds (v)

Hot Selection
n n n n n n n n n n n n Moroccan spiced lamb balls with mint yoghurt Chorizo sausage, halloumi and olive tapas skewers, with a lemon & chilli oil Pork and stilton cocktail sausages with wholegrain mustard dip Chinese style duck pancake rolls with hoi sin sauce Homemade pork and chorizo sausage roll with a spicy harrisa dip Slow roast belly pork squares with black pudding and a mustard dip Mini beef burgers with relish in brioche roll Mini Yorkshire pudding with roast beef and horseradish cream Pan fried mackerel with salsa verde Mini Yorkshire pudding with garlic mushrooms (v) Mini vegetable spring rolls with sweet chilli dip (v) Roasted new potatoes with stilton and chives (v)

Canaps
n 5pp FOR 4 PIECES (RECEPTION) n 8pp FOR 7 PIECES (STANDING STARTER) n BOTH CAN BE ADDED TO ANY FORMAT
Please choose four for a drinks reception, or seven to replace a starter

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Email: contact@lymebayfieldkitchen.co.uk

Freephone: 0800 690 6006

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Sharing Board Starters

n 7pp / CAN BE ADDED TO ANY FORMAT

For something a little different why not try one of our sharing boards The boards can fit up to 810 portions, depending on menu choice. Alternative service ware will be used to present certain menu items Please choose one of our set combinations Antipasti Board
n n A selection of three locally made charcuterie meats, for example; air dried beef, pork salami and prosciutto. Mozzarella with chilli and mint, olives, artichoke hearts, roasted peppers and sundried tomatoes.

Or choose up to three of the following dishes to create your own boards

n n n n Roasted squash with fresh chilli, Parma ham and pesto Marinated melon slices with Parma ham and rocket Ham hock terrine with homemade piccalilli Beautiful tomato salad with fried chorizo, red onion, fresh parsley and balsamic oil Poached local trout with beetroot carpaccio and horseradish cream Chermoula marinated, locally caught mackerel fillets Hot smoked salmon Nicoise with soft boiled hens egg, gem lettuce, black olive and anchovy dressing Devon Blue and creamed leek, soft set tart (v) n n n n n n Gruyere and caramelised onion, soft set tart (v) Falafel and couscous salad with hummus and smoked paprika (v) Saffron roasted tomatoes with toasted almonds and soft set Greek cheese (v) Cumin baked aubergines with zesty lemon couscous, harrisa and tzatziki (v) Griddled halloumi with fennel, chilli, lemon and olive salad (v) Fresh figs with crumbled Devon Blue cheese, drizzled with orange blossom honey (v)

Fish Board
n n Lyme Bay crab, peppered smoked mackerel and hot smoked salmon. Chilli & lemon mayonnaise, pickled beetroot, spring onion and shallot salad

n n n n

Pate, Meat and Cheese Board

n n Pork and bacon terrine, marmalade glazed ham and wedges of local cheddar. Tomato chutney and a crunchy salad of pickled vegetables with flat leaf parsley.

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Email: contact@lymebayfieldkitchen.co.uk

Freephone: 0800 690 6006

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Main Meals
FORK BUFFETS
Please select a service format for the following set menus.

Pulled Meat Dishes

n 25pp FOR A PULLED MEAT MAIN COURSE AND PUDDING n NOTE: ADDITIONAL CHARGE OF 2pp FOR FAMILY STYLE SERVICE APPLIES
Please choose a meat, fish and vegetarian option. n Slow roasted and pulled free range pork shoulder. Cooked in local cider and dressed with its own roasting juices. Served with crackling and apple sauce- served hot n n Slow roasted and pulled Moroccan spiced shoulder of lamb With minted yoghurt and harrisa dressing- served hot Shredded slow cooked barbeque style beef Melt in the mouth slow cooked beef with a light smoky barbeque sauce-served hot Poached fillet of salmon, trout or smoked mackerel with either; Lemon and parsley mayonnaise Warm olive and caper vinaigrette Tomato and red onion salsa with fresh coriander Roasted aubergine with toasted cumin (v) Topped with spiced vegetable couscous and minted yoghurt Gruyere and caramelised onion, soft set tart (v) Summer frittata (v) With basil pesto dressing and Mediterranean roasted vegetables

Paella
n 25pp FOR A PAELLA MAIN COURSE AND PUDDING n NOTE: ADDITIONAL CHARGE OF 2pp FOR FAMILY STYLE SERVICE APPLIES
We cook our paellas fresh on site in our large 3ft diameter pans. Please choose one paella dish. A separate vegetarian paella can also be provided to cover any dietary requirements. n n Paella Valenciana Chicken, chorizo and vegetables. Mixed paella Chicken, chorizo, vegetables, prawns, mussels and white fish. Seafood Selection of white fish, mussels, prawns, squid and vegetables. Vegetarian Peppers, artichoke hearts, green beans, peas, onion, courgette and tomatoes.

1. Standard Buffet
Guests are called up to the buffet a table at a time for main course and pudding. Followed by coffee served to the table

2. Family Style
Main dishes served on sharing boards/bowls to tables, along with a pre plated selection of salads to each guest. Followed by pudding and coffee served to the table. Table plan required for family style format. Guests choices will be required for the main elements of each menu i.e. Meat, Fish and Vegetarian options.

n All of the Fork Buffet Menus are served with: n n n n n New potato salad with fresh herbs & mustardy mayonnaise Mixed variety tomato salad with red onion, fresh mint and apple balsamic vinegar A selection of local green leaf salad with edible flowers and a light dressing A crunchy salad of shaved carrot, beets and fennel with chilli, lemon & mint Kale tabbouleh with spring onions, crumbled feta, spices and olive oil n n n

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Email: contact@lymebayfieldkitchen.co.uk

Freephone: 0800 690 6006

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Main Meals
BBQ
n 27pp FOR A BBQ MAIN COURSE AND PUDDING
Please choose FOUR items, including a vegetarian option: Meat n Cajun spiced chicken drumstick or thigh n n n n n n n n Lemon and thyme chicken drumstick or thigh Jerk chicken kebabs Minted lamb chops Moroccan spiced lamb kebabs 1/4lb Hand-made beef burgers Beef skirt steak with garlic, chilli and thyme Local butchers pork sausages Curried pork and apricot kebabs

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n NOTE: ADDITIONAL CHARGE OF 2pp FOR FAMILY STYLE SERVICE APPLIES

Pie and Mash

n 25pp FOR A PIE AND MASH MAIN COURSE AND PUDDING

Fish n n n n Spicy prawn skewers with lime and coriander Devilled mackerel fillets Stuffed whole sardines with lemon and herbs Tandoori salmon steaks

n NOTE: ADDITIONAL CHARGE OF 2pp FOR PLATED SERVICE APPLIES

Delicious handmade pies served with creamy mashed potatoes, gravy and minted or mushy peas Served in either a family style or plated service format n n n n n n n n n n Classic steak and kidney Steak and Otter Ale Steak and Devon Blue cheese Chicken and chorizo with sundried tomatoes Creamy chicken and mushroom with tarragon Minted lamb Moroccan spiced lamb with chickpeas Fish pie in a white sauce with piped potato topping Butternut squash, spinach and goats cheese (v) Cumin roasted vegetable and hummus pie (v)

Vegetarian n n n Vegetable skewers with tofu and Cajun spices Grilled field mushrooms with garlic, rosemary and cheddar cheese Mediterranean vegetable kebab with halloumi, lemon and chilli oil

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Email: contact@lymebayfieldkitchen.co.uk

Freephone: 0800 690 6006

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ThreeCourse Plated Menus

n 35pp FOR STARTER, MAIN COURSE (A) AND PUDDING n 32pp FOR STARTER, MAIN COURSE (B) AND PUDDING n GUESTS CHOICES WILL BE REQUIRED FOR THIS FORMAT, ALONG WITH A TABLE PLAN

STARTERS
Please choose two options: n Topside of beef carpaccio with marinated vegetables, rocket and parmesan shavings n n n n n Moroccan spiced lamb on cumin baked aubergines with harrisa and tzatziki Confit duck salad, orange and pomegranate seed dressing with salad leaves Pork terrine with olives, pickled vegetables, chutney and focaccia toasts Mozzarella, mango and Serrano ham salad with a chilli and basil dressing Ham hock terrine with homemade piccalilli and focaccia toasts n n n n n Charred mackerel and watercress salad with apple puree and watercress oil Potted salmon with garlic butter, potato and beetroot salad, horseradish cream A vibrant king prawn salad with marinated calamari and a sweet chilli dressing Smoked mackerel pate with horseradish cream, pickled cucumber ribbons, focaccia toasts Classic crab salad- with grated hens egg, shaved radish and fennel, celeriac remoulade and mustardy dressing n n n Griddled halloumi with fennel, chilli, lemon and olive salad (v) Roasted asparagus, with grated hens egg, artichoke hearts, parmesan shaving, radish and mustard vinaigrette (v) Beautiful tomato salad with griddled marinated aubergine, feta and herbs (v)

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Email: contact@lymebayfieldkitchen.co.uk

Freephone: 0800 690 6006

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ThreeCourse Plated Menus

n 35pp FOR STARTER, MAIN COURSE (A) AND PUDDING n 32pp FOR STARTER, MAIN COURSE (B) AND PUDDING n GUESTS CHOICES WILL BE REQUIRED FOR THIS FORMAT, ALONG WITH A TABLE PLAN

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MAIN COURSE
Please choose a meat option from band A or B followed by a fish and vegetarian option:

Meat: Band A
n Slow roasted pork shoulder with crispy crackling, potato and celeriac mash, pickled pear slice, shredded Savoy cabbage and cider gravy Braised blade of beef with potato gratin, wilted spinach, beetroot puree and red wine jus Steak au poivre (served pink) with a brandy and peppercorn sauce, Devon Blue dauphinoise and char-grilled vegetables (1.50pp supplement) Braised lamb shank in a rich rosemary and mint gravy with olive oil mash and ratatouille. Slow cooked lamb shoulder parmentier with parmesan mash, greens and red wine jus Roasted duck breast (served pink) with Morello cherry sauce, sweet potato puree and fine green beans (2pp supplement)

Meat: Band B
n n n n n Toulouse sausage and butterbean casserole with herby olive oil mash and greens Italian sausage meatballs in a red wine and tomato sauce, soft polenta with parmesan, wilted spinach Braised Italian style beef stew with roast potatoes and garlic roasted root vegetables Lamb, date and sweet potato tagine, with spiced couscous and yoghurt Smoked paprika chicken, chorizo and chickpea ragout, bulgur wheat with coriander

Fish
n n n Pan fried sea bass with sauce vierge, roasted Mediterranean vegetables and crushed new potatoes Lemon sole Florentine with spinach and cream sauce, served with green beans and buttered potatoes Confit salmon fillet, crushed new potatoes bound with fresh local crab, watercress salad and dill oil

n n

n n n

Vegetarian
n n n n Roasted butternut squash, stuffed with goats cheese, caramelised onions, toasted walnuts and fresh herbs Spinach and ricotta cannelloni with a roasted tomato sauce Garlic roasted chestnut mushrooms with potato gnocchi, parmesan cream sauce Cauliflower and chickpea vegetable balti with a mild curry sauce

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Email: contact@lymebayfieldkitchen.co.uk

Freephone: 0800 690 6006

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ThreeCourse Plated Menus

n 35pp FOR STARTER, MAIN COURSE (A) AND PUDDING n 32pp FOR STARTER, MAIN COURSE (B) AND PUDDING n GUESTS CHOICES WILL BE REQUIRED FOR THIS FORMAT, ALONG WITH A TABLE PLAN

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PUDDINGS
Please choose up to two puddings. Depending on choice they will either be served on plates, in wine glasses or in pudding bowls. n n n n n n n n n Summer fruit Eton mess with Chantilly cream and fruit coulis Classic summer pudding with local berries, double cream Vanilla panna cotta with poached seasonal fruit, homemade shortbread Seasonal fruit fool with smashed honeycomb Classic tiramisu with biscotti Treacle tart with a hint of ginger & orange, double cream Chocolate & hazelnut brownie, butterscotch sauce, Devon clotted cream Baked chocolate tart with fresh raspberries, Chantilly cream Tarte au citron with fresh raspberries, Chantilly cream

FRESH CAFETIERE COFFEE, TEA AND HERBAL TEA

Complimentary; served with homemade chocolate truffles, shortbread or fudge

CHEESE COURSE
n 7pp
A selection of three West Country cheeses served with crackers, breads, chutneys and a fruit garnish, served on raised wooden boards to each table.

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Email: contact@lymebayfieldkitchen.co.uk

Freephone: 0800 690 6006

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Evening Nibbles
n 510pp DEPENDING ON CHOICE

Pulled Pork
Served in local bakery baps with homemade stuffing, crispy crackling and homemade apple sauce.

Wood Fired Pizzas

Please choose THREE toppings; (1x 9inch pizza per person) We bring along two mobile wood fired ovens that create a great evening spectacle for your guests. The pizzas are made to order and can either be cut up and placed on lovely wooden boards to share or served individually. We can make approximately 80 pizzas per hour. n n n n n n n n n Pepperoni Tomato sauce, mozzarella and pepperoni Hawaiian Tomato sauce, mozzarella, ham and pineapple Ham & Mushroom Tomato sauce, mozzarella, ham and mushrooms Diavelo Tomato sauce, mozzarella, chorizo, jalapenos Napoletana Tomato sauce, mozzarella, anchovies, olives and capers Margherita Tomato sauce & mozzarella Funghi Tomato sauce, mozzarella, sauted mushrooms and garlic Mediterranean Tomato sauce, goats cheese, roasted peppers, courgette and aubergine El Greco Tomato sauce, feta cheese, spinach and toasted pine nuts

Pulled Moroccan Spiced Lamb

Served with large pitta breads, tzatiki, mint, chilli and tomato relish, fresh green leaves with lemon vinaigrette

Local Butchers Handmade Sausages and Burgers

Served with local bakery baps, homemade coleslaw and slices of mature cheddar, ketchup & relish

Grazing Buffet
n n n n n n Wedges of two West Country cheeses with chutney and crackers A selection of locally made pork pies and scotch eggs Roasted butchers sausages with mustard mayonnaise Selection of crudits Homemade hummus Local bakery breads with butter

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Email: contact@lymebayfieldkitchen.co.uk

Freephone: 0800 690 6006

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Additional Pricing Information

Prices are all per person. No VAT to be added Childrens Meals 10pp main & pudding Meals for the Band 10pp main course only We provide complimentary local breads with butter or balsamic oil dip with each meal combination. The quoted prices include: n Full waitress service of your chosen menu n A front of house manager n All chefs and kitchen staff n Drinks service for your reception, main meal, toast drink and tea/coffee n All kitchen equipment The only additional costs to consider would be: n Hire of white table linen and napkins n Hire of crockery, cutlery and glassware

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Email: contact@lymebayfieldkitchen.co.uk

Freephone: 0800 690 6006

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