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	Wedding Menu C    please telephone (01306) 88-88-11
	Welcome to Surrey Gourmet Catering Weddings, we have been working with brides and designing, arranging and supplying their Weddings since 1990 in over 50 locations across Surrey and beyond. All quotations are free of charge, on larger events we are pleased to meet with you at the venue or your home to assist. We also will supply samples when planning is sufficiently advanced. We supply more than just food, we can supply the marquee, tables, chairs, crockery, cutlery, linen, entertainment................. We would be very pleased to assist you in making your day special for you, a day to remember  Alan and Lindsay Fisher Partners   For Canapés we would suggest a range of 5 or 6 with an allowance for 4 items per guest. With a 2 o'clock wedding, guests will have had lunch but will be a little 'peckish' by then. Canapés: Red and yellow cherry tomato on herb buttered bread Soft cheese, black olive, sun blush tomato and chive in a pastry cup Pesto and mozzarella toast square with nut free pesto topped with basil leaf Red onion confit Prawns marie rose classic canapé topped with fresh dill in a pastry cup Pickled herrings with onion and herbs on brown bread Tuna tapenade, topped with broccoli and sun blushed Tomato Salmon 'caviar' square with soft cheese and dill on brown bread Surrey ham with mustard and red onion Salami milano on olive bread with soft cheese and lettuce Smoked chicken herb roulade topped with mixed peppers Bacon, herb and parmesan tartlet Then at around 5.30/6pm guests sit down at tables with opened bottles of wine and still or sparkling mineral water on a 'help yourself' basis. Guests would then be invited up table by table to two identical buffet tables to be served with their main course and accompaniments: Main Course Menu: Whole Salmon poached and stuffed with crabmeat and decorated with cucumber scales, without head. served with homemade a home made lime and dill mayonnaise. Swordfish Fillet steak, grilled with black pepper, minced garlic, dash of tamari sauce, flour, dash kitchen bouquet and cayenne pepper. Served with Crème Frais with dill Butterflied legs of Lamb, freshly barbecued in Rosemary, and thinly sliced for Vegetarians not eating fish: Large Open Mushroom 'tarts' filled with Surrey Norbury Blue and Sussex Goats cheese Served with the following: Hot new potatoes tossed in unsalted butter with freshly chopped mint Classic Caesar salad of anchovies, croutons and parmesan shavings and cos lettuce served with chefs special dressing Spanish salad of sliced ripe tomatoes, capers, olives and basil Avocado, tomato and mozzarella slices with chopped basil, served with a light olive oil dressing Plus a selection of French, olive and walnut breads and plain soft rolls. Sweet Menu: A Seasonal fresh Fruit Salad served with thick local cream and mascarpone and meringue bases Home made (by our patisserie) Very Rich Chocolate Fudge Cake served with Cornish ice cream (This is subject to confirmation) Homemade French Apple Tart - served cold, lovely clean 'tart' apple taste plus a Fruit Bowl including bananas, oranges, kiwis, apples and fresh figs After the Sweet, the cake (supplied and erected by others) would be cut to photographs and taken away to be cut for serving later with coffee and perhaps again in the evening. Freshly made Coffee and Tea along with a Cheese board of Norbury Blue, White Stilton with Apricot and Old Sussex 'cheddar' with biscuits and Fresh bread and Wedding cake would then be made available from the buffet table. Evening Buffet: We would suggest a cold finger Buffet with a buffet plate and napkin, laid out for guests to help themselves from 9 -10 pm, with staff to keep tidy and to clear away. We suggest you allow 4 items per person and 6 different plattered and garnished dishes from the list, assuming that no extra guests arrive for just the evening: Cocktail kebabs of mixed vegetables and of chicken, with variety of marinades Free Range, additive free Ockley Chicken Tikka kebabs - served on cocktail sticks Free Range South Godstone Chicken goujons - plain and spicy, served with a variety of dips Filo parcels - with smoked salmon and prawn, Free Range Lingfield ham and cheese, cheese and broccoli Spicy South Godstone Free Range Chicken wings Cocktail kebabs - tandoori chicken, chicken tikka, chicken satay, Mediterranean glazed vegetable Homemade Salmon mini fishcakes - with tartare dip Cocktail mini quiches - various fillings Mini savoury pastry puffs - various fillings Cocktail spring rolls, Cocktail vegetable samosas Homemade Savoury meatballs using Surrey Pork - with dipping sauce Cocktail 'Bangers Galore' sausages in honey or marmalade glaze Homemade Olive and sun dried tomato mini tartlets - may be served hot Feta and tomato kebabs - served on sticks with an olive oil and oregano marinade
	t. 01306 888811                             e-mail: Catering@SurreyGourmet.com.