Wedding Menus

Katering TwoCann will be delighted to tailor a menu to your requirements.
The following dishes are just some of our suggestions.

Starters

Home Made Soup
Carrot and coriander, roast plum tomato and red pepper with basil pesto, leek,
spinach and potato with Caerphilly crouton, traditional lamb cawl

Tarts (Served Warm)
Goat’s cheese and caramelised red onion, salmon, cream cheese and broccoli, ham and spring onion, bacon, laverbread and cockle

Terrine/Pate
Potted salmon with smoked salmon, fresh brown bread, caperberries, gherkins and baby leaf salad
Warm terrine of hake and laverbread with asparagus and beurre blanc sauce
Ham hock and parsley terrine, apple and sultana chutney, toasted ciabatta
French-style farmhouse pate, melba toast, Cumberland sauce

Main Courses

Traditional roast, (lamb, pork, turkey or beef)
with all the trimmings

Rack of Gower lamb
With herb crust, new potatoes, rosemary and red wine sauce, panache of fresh vegetables

Roast chicken breast
Stuffed with sage and onion, wrapped in prosciutto, with olive oil and garlic roast potatoes and a salsa verde

Roast leg of Gower lamb
With dauphinoise potatoes and rich red wine sauce

Classic Beef Bourgignon
With mashed potatoes,carrots and fine beans

Tenderloin of pork
Wrapped in parma ham and filled with apple and black pudding, served on mash with a cider and grain mustard cream

Slow-cooked belly of pork
On champ potatoes with fresh greens and calvados jus

Roast duck breast
With dauphinoise potatoes, orange and redcurrant sauce, fresh vegetables

Fillet of sea-bass
Served on pea and potato cake, with shallot and
white wine sauce

Baked fillet of salmon
With crushed new potatoes, watercress veloute and fresh asparagus

Baked cod
With black olive crust, roast potatoes wrapped in pancetta, tomato and herb coulis

Desserts

Classic vanilla crème brulee with tuiles

Welsh farmhouse cheeseboard with apple, celery and grapes

Strawberry shortcakes

Bread and butter pudding with crème anglaise

Home-made profiteroles filled with Chantilly cream with hot chocolate sauce

Dark chocolate truffle torte, vanilla icecream

Individual cheesecake, accompanying coulis and fruit

Terrine of three chocolates with chantilly cream

Classic sherry trifle

Pear and almond tart with blackcurrant sorbet

Three, four or five courses?

For a traditional three course meal, just pick one starter, one main course and a dessert.
To make the meal even more special, why not add a trio of Canapés to whet the appetite at the start?
Or finish with a flourish of coffee and chocolates?

For a five course banquet, choose a trio of canapés, followed by starter, main course
and dessert, and finish with a fine welsh cheeseboard or coffee and chocolates.