Hello and welcome to the final Spitting Pig Blog of the week.
There is an event taking place this evening that we will be catering at near our factory. They have decided to go for one of our luxury wedding menus which is wedding menu four take a look at what we will be serving
Wedding Menu Four
Spitting Pig Staff to Serve Your Reception Drink
Canapés Served As Guests Arrive
A Selection of Mini Indian Snacks.
Spicy Thai Chicken Kebab
Mini Kebab of Marinated Chicken, Red and Green Peppers and Sweet Chilli Dip.
Smoked Salmon on Fresh Brown Bread
With Black Pepper and Fresh Lemon Wedges.
(V) Haloumi Kebabs
Griddled Chunks Of Greek Haloumi Cheese Skewered With Caramelized Onions.
Grilled Fillet of Beef
Lightly Grilled Fillet of Beef Served With a Salsa Verde Encroute
Peking Duck Wraps
Roasted Duck in a Honey and Mustard Glaze Wrapped In Chinese Pancakes with Ginger
Roast Beef in Yorkshire Pudding
Mini Yorkshire Pudding Filled With Finest Beef Fillet And A Horseradish Dressing.
Feta Cheese Marinated In Fennel And Toasted Sesame Seeds Served With Cucumber, Olive And Mint.
100% Beef Handmade Mini Burgers Served Encroute with Crispy Lettuce and a Tomato Salsa
Mini Veggie Burger
Mini Sesame Topped Burger Buns with a Juicy Veggie Burger and Tomato Salsa
Starter Served To The Table
Finest Smoked Salmon Accompanied By Prawns & Avocado Served On a Bed of Curly Endive with a Mustard and Dill Dressing
Main Course Served Buffet Style
Spit Roasted Pig Served With Apple Sauce Stuffing & Crispy Crackling
Spit Roasted Chicken Served With Chipolata Sausage, Stuffing and Homemade Onion Gravy
Plus Vegetarian Alternative
Crusty Bread Rolls and Selection of Sauces
Salad (Choose Three)
Mediterranean Pasta, Coleslaw, Crispy Thai Salad.
New Potatoes Roasted With Rosemary And Garlic.
Followed By a Selection of Puddings Served To the Table
Handmade Individual Dark and Delicious Chocolate Tortes, With a Light Crunchy Base.
Sticky Toffee Pudding
Chef’s Special Pudding with a Yummy Toffee Sauce.
Served With Cream
Wedding Cake (Provided By Yourselves)
Served On a Plate Dressed With Ripe Berries, a Coulis of Summer Fruits and Fresh Cream
Tea, Coffee and Mints