Spring and Summer wedding catering menu ideas

20.05.2014

With daffodils in bloom and the sunshine making more frequent an appearance, there’s no doubt that spring is finally here, meaning summer is just around the corner! Here are some spring and summer wedding menu ideas to tickle your tastebuds – from seasonal canapes through to divine deserts.

Spring Menu:

Canapé – Asparagus tips wrapped in smoked salmon with a herb infused hollandaise dip.
Starter – Orange and beetroot salad with feta and warm jersey royals.
Main – Herb-crusted rack of lamb with bubble and squeak mash with wild mushroom and red wine jus.
Dessert – Lemon posset with earl grey shortbread and baby basil.

Summer Menu:

Canapé – Oyster fritters with sanfire mayonnaise
Starter – Seabass cerveche with fennel tips and preserved lemon.
Main – Hay-baked chicken quarter with fondant potato, glazed carrots and a Madeira jus.
Dessert – Baked raspberry and almond cheesecake with amaretto cream.

At Thyme Out, our wedding catering, and indeed all of the catering we provide, is made fresh from scratch with no shortcuts. So to discuss your dream wedding menu, please do get in touch with us; a member of the team will be happy to help.