What's on William & Kate's Wedding Menu?
You just know, as a caterer, now that the ceremony is drawing to a close that the kitchens will be maniacally preparing a whole manner of canapés for the guest’s consumption. Champagne will be on ice and flutes or coupes will be ready to be filled. You can begin to build a picture of their potential preparations by looking through our menu’s on our website or viewing some of the photo’s from our Facebook feed.
It’s good to see a number of the canapes were trusty favorites we serve our guests. Reportedly the list consisted of:
- Cornish crab salad on lemon blini
- Pressed duck terrine with fruit chutney
- Roulade of goats’ cheese with caramelised walnuts
- Assortment of palmiers and cheese straws (As featured on our Dinner Party Menus)
- Scottish smoked salmon rose on beetroot blini (Our Buckwheat blinis are not a bad alternative)
- Miniature watercress and asparagus tart
- Poached asparagus spears with Hollandaise sauce (Or try them wrapped in Parma Ham from us)
- Quails eggs with celery salt (An absolute classic)
- Scottish langoustines with lemon mayonnaise pressed confit of pork belly with crayfish and crackling
- Wild mushroom and celeriac chausson
- Bubble and squeak with confit shoulder of lamb
- Grain mustard and honey-glazed chipolatas (We buy ours from Lees the Butchers in Kelso by the thousands!)
- Gateau opera
- Blood orange pate de fruit
- Raspberry financier
- Rhubarb creme brulee tartlet
- Passionfruit praline
- White chocolate ganache truffle
- Milk chocolate praline with nuts
- Dark chocolate ganache truffle (mmm all these petit fours sound awesome!)
