The 'Rose' Wedding Menu - 4 Course

A Choice of Two Starters from the following:
Chef’s Home Made Cream of Vegetable Soup & Bread Croutons
Served with Bread Rolls and Butter
Quenelles of Brussels Pate with Onion Relish
Served on a Bed of Mixed Leaves with Melba Toast
Baked Salmon & Watercress Tartlets
Served with a Baby Leaf Salad and Lemon Mayonnaise Dressing
Fan of Melon garnished with Fresh Fruits
Drizzled with a Fruit Coulis

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A Choice of Two Main Courses from the following:
Roast English Beef with Yorkshire Pudding
Roast Breast of Spring Chicken
Served with Sausage & Bacon Roll, Seasoning and Cranberry Sauce
Roast Leg of Lamb & Rosemary
Served with Mint Sauce and Redcurrant Jelly
Roast Loin of Pork with Seasoning
Served with Wholegrain Mustard and Apple Sauce
Roast Norfolk Turkey
Served with Sausage & Bacon Roll, Seasoning and Cranberry Sauce
Vegetarian Dish:
Roasted Mediterranean Vegetables
Baked in a Filo Pastry Case with a Red Pepper Sauce

All Served with Fresh Market Vegetables and Potatoes

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A Choice of Two Desserts from the following:
Home Made Baileys Chocolate Torte
Served with Baileys Cream
Dark Chocolate Torte
Served with a Berry Coulis and Fresh Cream
Home Made Apple Pie
Served with Fresh Cream or Custard Sauce
Profiteroles with Chocolate Filling
Served with Fresh Cream
Old English Trifle
Lemon Torte with Frosted Grape

Served with Fresh Cream
Sticky Toffee Pudding
Served with Custard Sauce

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Selection of Five Assorted Cheeses served with Biscuits and Celery

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Tea and Coffee with Dinner Mints

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All Main Course meals are Silver Service. Vegetables are presented in Serving Dishes for guests to help themselves. All Wedding menus can be changed to suit your requirements.

John Lowe Catering Services Ltd. Telephone/Fax: 01782 632756 or Home: 01782 623405
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The 'Rose' Wedding Menu - 3 Course

As the Rose Wedding Menu 4 Course, but without the Cheese course

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All Main Course meals are Silver Service. Vegetables are presented in Serving Dishes for guests to help themselves. All Wedding menus can be changed to suit your requirements.

John Lowe Catering Services Ltd. Telephone/Fax: 01782 632756 or Home: 01782 623405
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The 'Moorlands' Wedding Menu - 4 Course

A Choice of Two Starters from the following:
Home made Soup of your choice
garnished with potato shavings
Classic Prawn Cocktail
served with brown bread and butter
Smoked Breast of Chicken with Fresh Mango
served with a dressed Thai salad
Smoked Bacon and Wild Mushroom Tartlets
topped with melted Stilton on a bed of Rocket leaves
Chicken Liver Parfait with a Spiced Apple Jelly
served with toasted Ciabatta bread
Parma Ham with Pearls of Melon
served on a Rocket salad, dressed with a fruit coulis
Pancetta Cous Cous & Feta Stuffed Portobello Mushrooms
Asparagus, Ham & Chive Filo Tarts
Smoked Haddock Scotch Eggs
served with a curried mayonnaise, served with a baby leaf salad
Home Cured Gravadlax
with a dill and mustard dressing

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A Choice of Two Main Courses from the following:
Roast Sirloin of Beef Steak, Yorkshire Pudding
or served with a Bordelaise sauce
Venison Steak with Thyme Roasted Pears
served with a blueberry and port wine sauce
Ballontine Breast of Chicken
with a wild mushroom, smoked bacon and spinach filling, served with a brandy and mustard cream sauce
Paprika Roast Breast of Chicken
with creamed greens and a smoked bacon rosti
Pan Roasted Breast of Duckling
with a brandy and black cherry sauce
Tournedos Rossini
topped with a smooth pate and a duxelle of mushrooms, served on a bread crouton with a Merlot sauce
Herb Crusted Rack of Lamb
served with a rich plum sauce
Pan Fried Fillets of Sea Bass
served on a bed of crispy leeks, with a dill and wine butter sauce
Vegetarian Dish
Sauteed leek, mushroom and asparagus fricassee, served in a puff pastry case

All Served with Fresh Market Vegetables and Potatoes

Baskets of Assorted Breads

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All Main Courses may be substituted for a selection of Homemade Pies & Puddings.
Blackberry & Apple Cranachan
with shortbread biscuit
Apple Tartlets
with Creme Anglaise sauce
Baileys Chocolate Torte
with fresh cream
Rum & Raisen Tiramisu
Lemon Torte
with frosted grapes and served with fresh cream
Vanilla Panna Cotta with Poached Fruits
with fresh cream
White Chocolate Mousse
with a Black Forest sauce
Poached Pears in Red Wine
with fresh cream
Old Black Forest Trifle
Chocolate sponge with Morello cherries soaked in Kirsh, Mascarpone and fresh cream, served with a blackcurrant coulis
Classic Lemon Tart
with Rasberries and served with Fresh Cream
Assiette of Desserts
served with a fruit coulis and fresh cream
Strawberries and Fresh Cream
with a hint of Malibu, served in a Brandy Snap basket
Summer Fruit Jellies
with shortbread biscuit and served with fresh cream

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Selection of English and Continental Cheeses served with Biscuits and Celery

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Tea and Coffee with Dinner Mints

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All Main Course meals are Silver Service. Vegetables are presented in Serving Dishes for guests to help themselves. All Wedding menus can be changed to suit your requirements.

John Lowe Catering Services Ltd. Telephone/Fax: 01782 632756 or Home: 01782 623405
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The 'Berry' Wedding Menu - 4 Course

A Choice of Two Starters from the following:
Homemade Vegetable Soup
with Herb Croutons
Staffordshire Filled Oatcakes
served on a bed of Rocket salad, with a Balsamic dressing
Trio of Melon with Fresh Fruits
drizzled with a fruit coulis
Baked Salmon & Watercress Tartlets
served with a leaf salad and Balsamic dressing
Quenelles of Brussels Pate with Onion Relish
served with a leaf salad and Melba toast
Goats Cheese & Red Pepper Cheese Cake
served with rocket salad with raddish dressing

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A Choice of Two Main Courses from the following:
English Roast Beef with Yorkshire Pudding
Roast Loin of Pork with Apricot & Sage Filling
served with a pork and apricot sauce
Braised Loin of Pork
with charcutiere sauce
Roast Breast of Chicken, Sausage & Bacon Roll
with seasoning and cranberry sauce
Ballontine Breast of Chicken
with wild mushrooms, smoked bacon and spinach filling, served with a brandy and mustard cream sauce
Roast Welsh Leg of Lamb with Rosemary
served with mint sauce and redcurrant jelly
Pan Fried Fillets of Scotch Salmon
with a watercress and wine sauce
Vegetarian Dish
Roasted Mediterranean vegetables baked in a filo pastry, with a red pepper sauce

All Served with Fresh Market Vegetables and Potatoes

Baskets of Assorted Breads

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All Main Courses may be substituted for a selection of Homemade Pies & Puddings.
Blackberry and Apple Crumble
served with fresh cream or custard sauce
Apple Tartlets
with Creme Anglaise sauce
Baileys Chocolate Torte
with fresh cream
Profiteroles filled with a Chocolate Centre
served with fresh cream or chocolate sauce
Sticky Toffee Pudding
served with a custard sauce
Strawberries & Fresh Cream
served in a wine goblet
Dark Chocolate Torte
served with a berry coulis and fresh cream
Lemon Flan
Garnished with raspberries and served with Fresh Cream
Summer Fruit Jellies
with shortbread biscuit and served with fresh cream
Sherry & Fruit Trifle
Selection of Individual Fruit Topped Cheesecakes
served with fresh cream
Vanilla Panna Cotta with Poached Fruits
served with fresh cream


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Selection of English and Continental Cheeses served with biscuits, celery and grapes

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Tea and Coffee with Dinner Mints

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The Berry Menu - 3 Course option - As above, but without the Cheese Course

All Main Course meals are Silver Service. Vegetables are presented in Serving Dishes for guests to help themselves. All Wedding menus can be changed to suit your requirements.

John Lowe Catering Services Ltd. Telephone/Fax: 01782 632756 or Home: 01782 623405
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The 'Ash' Wedding Menu - 4 Course

A Choice of Two Starters from the following:
Home Made Soup of your choice, with Potato Shavings
Served with a Petit Pan and Butter
Choose from: Rich Brown Windsor; Cauliflower, Stilton and Broccoli; Tomato and Bacon; Leek and Potato; Minestrone; Asparagus; Vegetable Mulligatawny
Ribbons of Smoked Salmon with Mediterranean Prawns
Served on a bed of Baby Leaves, with Horseradish Cream and a Lime Vinaigrette
Chicken Liver Parfait with Spiced Apple Chutney
Served with Toasted Ciabatta Bread
Half Galia Melon filled with Exotic Fresh Fruits
Drizzled with a Blackcurrant Coulis
Cold Poached Fillets of Scotch Salmon
With Mediterranean Prawns in a Marie Rose Sauce with a hint of Brandy
Smoked Bacon and Wild Mushroom Tartlets
Topped with Melted Stilton, on a bed of Salad Leaves
Prawn Cocktail Tower
Served with Brown Bread and Butter

A Choice of Two Main Courses from the following:
Fillet of Beef Wellington
Beef Fillet topped with Pate, Mushrooms, baked in a Puff Pastry Case and served with a Rich Burgundy Sauce
Pan Roasted Breast of Duckling
Served with a Brandy and Black Cherry Sauce
Roast Cannon of Lamb
Wrapped in Pancetta with a Caramelised Shallot and Smoked Bacon Filling, served with a Port Wine Sauce
Ballotine Breast of Chicken
With a Wild Mushroom, Smoked Bacon and Spinach Filling, served with a Brandy and Mustard Cream Sauce
Roast Sirloin of Beef Steak
With a Garlic and Herb Crust, Horseradish and Mustard Sauce and Red Wine Jus
Pan Fried Loin of Cod
Served on a bed of Pea Puree, with a Smoked Bacon and Shallot Cream Sauce
Vegetarian Dish:
Sautéed Leek, Mushroom & Asparagus Fricassee
Served in a Puff Pastry Case

All Served with Fresh Market Vegetables and Potatoes
Baskets of English and Continental Breads

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A Choice of Two Desserts from the following:
Assiette of Desserts, with a Raspberry Coulis
Served with Fresh Cream
Banana Cheesecake
Served with a Butterscotch Sauce
Eton Mess Parfait
Served with a Berry Sauce and Fresh Cream
Chocolate and Raspberry Torte
Served with a Warm Chocolate and Cointreau Sauce
Rich Black Forest Gateau with Morello Cherries in Kisrch
Served with a Blackcurrant Coulis and Fresh Cream
Strawberries
Served in Tulie Baskets with Strawberry Coulis and Clotted Cream

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Selection of English and Continental Cheeses served with Biscuits, Celery and Grapes

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Coffee and Cream with Chocolates

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All Main Course meals are Silver Service. Vegetables are presented in Serving Dishes for guests to help themselves. All Wedding menus can be changed to suit your requirements.

John Lowe Catering Services Ltd. Telephone/Fax: 01782 632756 or Home: 01782 623405
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The 'Oak' Wedding Menu - 4 Course

Selection of Home Made Canapés
Served to your Guests on arrival (see Canapés)

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Choose One Starter from the following:
Home Cured Gravadlax, Langoustine and Potted Prawns
Served with a Dill and Mustard Mayonnaise
Quenelles of Venison Pate with Plums in a Brandy Compote
Served with Rustic Breads and Butter
Twice Baked Blue Cheese Soufflé
Served with a Roasted Pear and Hazelnut Salad
Cream of Wild Mushroom and Garlic Soup
With Herb Croutons, Dried Ceps and Fresh Tarragon
Cocktail of Melon with Lightly Spiced Mediterranean Prawns
With a Marie Rose Sauce with a hint of Brandy
Smoked Trout Fillets served on a Bacon and Potato Rosti
With Horseradish Crème Fraiche

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Choose One Main Course from the following:
Fillet of Beef Wellington
Beef Fillet topped with Pate, Mushrooms, baked in a Puff Pastry Case and served with a Rich Burgundy Sauce
Tournedos Rossini
English Fillet on a Bread Crouton topped with smooth Pate and a Duxelle of Mushrooms Served with a Rich Burgundy Sauce
Sautéed Medallions of Beef Fillet
With Wild Mushrooms and Chestnut Puree, served with a Madeira Sauce
Rack of Lamb with Herb and Garlic Crust
Fondant Potato, Ratatouille Nicoise with a Port Wine Jus
Supreme of Chicken and Stilton Roulades
Served with a Creamy Stilton Sauce
Pan Fried Breast of Duckling
with a Pink Peppercorn Sauce
Pan Fried Rainbow Trout filled with Mediterranean Prawns
with Sautéed Almonds and a Dill Butter Sauce
Vegetarian Option:
Caramelised Red Onion Tartlets topped with Melted Brie
Served with Wilted Spinach and a Tomato Compote

All Served with Fresh Market Vegetables and Potatoes
Baskets of English and Continental Breads

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Choose One Dessert from the following:
Assiette of Desserts, with a Raspberry Coulis
Served with Fresh Cream
Passion Fruit Tart with Glazed Pineapple
Served with Chocolate Mascarpone and Fresh Cream
Raspberry Parfait with Sable Biscuits
Served with Raspberry Sauce and Chantilly Cream
Chocolate Pear Tart with Chocolate Truffle
Served with a Vanilla Pod Custard Sauce
Apricot Crème Brulee Tart
Served with Double Cream
Fresh Fruit and Honey Jelly Terrine
With Raspberry Coulis and Clotted Cream
Fresh Fruit Salad served in Tulip Cups
With a hint of Malibu, served with Fresh Cream

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Selection of English and Continental Cheeses served with Biscuits, Celery and Grapes

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Coffee & Cream and Chocolates

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All Main Course meals are Silver Service. Vegetables are presented in Serving Dishes for guests to help themselves. All Wedding menus can be changed to suit your requirements.

John Lowe Catering Services Ltd. Telephone/Fax: 01782 632756 or Home: 01782 623405
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