04 Oct A Vegetarian Wedding Menu at Gate Street Barn | Rosie & Alex
When it comes to catering for someone’s special day, it is of the utmost importance to cater for everyone’s needs. For Rosie and Alex’s wedding, we created a vegetarian menu to remember.
We are very familiar with the notion that vegetarian food can be dull and not for everyone, but this is something we want to change!
Goats Cheese Tarts with Caramelised Red Onion Marmalade
Parmesan Sable topped with Soft Goats Cheese and a Sweet Roasted Cherry Tomato
Crispy Flatbread, Marinated Feta, Lemon Olive Oil, Barberries, Sprinkled with Sumac
Spinach, Feta, and Mint Risotto Balls, Lemon Yoghurt Dip
Asparagus wrapped in Char-Grilled Courgette, Red Pepper Salsa and Parmesan Crumb on a White China Spoon
Falafel and Tzatziki Dip
Whole Roasted Cauliflower with Harissa and Za’atar
Char-Grilled Aubergines, Red and Yellow Peppers, Courgettes and Artichoke Hearts
Griddled Halloumi, Caramelised Onions, Spice Pumpkin Seeds, and Romesco Sauce
Ciabatta and Focaccia with Hummus, Olive Oil and Balsamic Vinegar
With so many amazing flavours being pulled from the array of vegetables, we knew it would be important that every guest could have a try of each dish. So, the starter and main of this vegetarian menu were sharing dishes. Sharing dishes do not only allow guest to try different dishes, but it also adds a social element and prompt discussion, again, ensuring the event is fun and memorable.
Pesto Pasta with bow pasta
Mushroom Risotto–smaller mushrooms and more of a truffle kick
Summer Leaf Salad with Shavings of Raw Asparagus, Lemon and Chervil Dressing
Roquette and Baby Spinach Salad with Parmesan Shavings, Toasted Pine Nuts, and Balsamic Dressing
Vanilla Crème Brûlée with Fresh Raspberries
Tea and Coffee with Petit Fours