A La Carte Wedding Menu | Le Frog Catering
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A La Carte

Les Entrées

Warm Devon Crab Salad & Lemon Mayonnaise

Lymebay Seafood Souffle, Dill Hollandaise

Home Cured Salmon, Savory scone & Balsamic

Caviar Saumon Gourmand

Scottish oak smoked salmon on buckwheat blinis & marinated vegetables

Grilled Tuna Nicoise Salad

Panfried scallops, Smoky Bacon & Arugula

Tomato & roasted pepper soup Minted Pesto & Parmesan Shavings (V).

Cream of Celeriac & Coffee Soup (V).

Toasted brioche with mushroom fricassee (V) .

Beetroot & Radish Carpaccio with Feta Cheese Mousse (V) .

Caramelised Onions & Goat Cheese “Tarte Fine”(V).

Traditional French onion soup & cheese crouton.

Liver parfait, grilled brioche & caramelized onions jam

Oriental Duck Salad Buckwheat Noodles

Topped with Runny Egg Yolk & Chilli Dressing

Sauteed Spiced Devon Pork sausages With Onions, Capers, mixed seasonal leaves & red wine dressing
28 days matured Beef Carpaccio & Horseradish Wasabi.

West Country Chicken Caesar.

Les Plats

Home-made Fish Burgers In a warm Ciabbatta & Pomme Frite.

Baked Loch Duart Salmon Poached asparagus & Hollandaise.

Herb Crusted Cod Provencale lemon Pesto dressing .

Wild SeaBass “En Papillote” Wild rice & Roasted Seafood Cream .

Grilled Tuna Steak “ Au Poivre” Sundried Tomato Mash.

Champagne Battered Catch of the day Pomme Frite & Pea Mash.

Exmouth mussels in a Cream & Bacon Sauce & Pomme Frite.

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Baked French Camembert On warm Green Puy Lentils With a fig & Balsamic Dressing.

Gratin de Legumes Aubergine, courgettes, tomatoes & pesto Gratin with side salad.

Wild Mushroom & Barley Risotto Baked Vegetables Wellington.

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Devon Minute Beef Steak, Pommes Frite & Bearnaise sauce.

Individual Fillet of Beef Wellington ( Supp £ 7.00) Shallot & Red Wine Reduction.

Boeuf Bourguignon

Devon beef Cassrerole in a Red wine Sauce

Beef Tartare, Pommes Frite & Capers

Roasted Beef Silverside

Yorkshire Pudding & Roast Gravy.

Coq au Vin Traditional braised chicken in Red wine with lardons & onions.

Chicken “En Croute” Mushroom Duxelle & Poultry Jus.

Chicken “A la Crème” Classic chicken breast in a creamy white wine sauce.

Confit Duck Leg On Warm Puy Lentils

Seared Duck Breast Cherry Sauce & Pomme Au Four

Grilled Devon Pork Steak Mash Potatoes & Breton Cidre sauce.

Medaillon of Somerset Pork Herb Potatoes & Mustard Sauce.

Braised Belly Pork Potato Terrine & Vine Tomatoes Sausage & Mash Onion Gravy.

Slow Cooked Lamb Shank Supp( £ 5.50)

Mash Potatoes & Chantenay Carrots

Braised Lamb Shoulder Red wine & Raspberry Reduction

Roast Rump of Lamb Thyme Jus & Lavender Vegetables

Game Pie.

Chasseur Sauce Fillet of Exmoor Venison ( Sup £ 7.00) On Tagliatelle With Red Wine & Chocolate Sauce.

Seared Pheasant Breast.

Wild Berries, Beetroot & Squash Macedoine.

Mustard Rabbit “Civet”.

Turned Vegetable Root Vegetables.

Grilled Pigeon Breast.

Baby Leaves, Pickled vegetable & Red wine Vinaigrette.

Chocolate & Orange Tart With Chocolate Sauce .

Steamed Chocolate Fondant Vanilla Chantilly Chocolate Mousse With sablé biscuits.

Chocolate Assiette ( Sup £ 3.00) Trio of Chocolate Entremets

Opera Coffee Cake

Café Gourmand ( Sup £ 3.00) Coffee shot accompanied by 3 mini Desserts

Crème Caramel With Chantilly Cream

Traditional French apple tart

Lemon Tart & Raspberry Coulis

Seasonal Fruit Tartlet Crème Anglaise

Irish Cream Cheesecake

Sticky Toffee Pudding Toffee Sauce

Petit Plateau de Fromage Little Cheese Board

Additional Charges

White Linen Charge £ 3.30 (Linen Napkins available from £ 1.20 per item Linen Table Cloth £ 2.10 per person).

Glassware available from £ 0.35p per item.

Room lay-up service £ 120.00 Field Kitchen £ 450.00.