Catering for Royalty

Admitingly, I watched repeated clips of the Royal Wedding last Friday, as did most of the world's population.  At the forefront of my mind were not nostalgic memories of being a young girl, imagining to someday marry a prince, like most women I have talked to.  Instead, I was curious as to what sort of elaborate fare would be served to the guests at the reception.  After a little bit of research I was able to find the full menu.  As expected, the guests dined on an extravagent feast, featuring only the finest ingredients of Brittain.   The menu was as it should be for any wedding, one-of-a-kind, reflecting the tastes of the two most important people at the party.   At Gourmet Productions, we pride ourselves in our ability to get a firm grasp on the unique vision of our client and turn it into a menu fit for royalty.

• 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
• Scottish smoked salmon rose on beetroot blini
• Miniature watercress and asparagus tart
• Poached asparagus spears with hollandaise sauce for dipping
• Quails eggs with celery salt
• 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
• Smoked haddock fishcake with pea guacamole
• Miniature Yorkshire pudding with roast fillet of beef and horseradish mousse
• Gateau Opera
• Blood orange pate de fruit
• Raspberry financier
• Rhubarb crème brulée tartlet
• Passion fruit praline
• White chocolate ganache truffle
• Milk chocolate praline with nuts
• Dark Chocolate Ganache Truffle