EXCLUSIVE BIJOU MENUS

2014

 WEDDINGS

The menus that follow are for inspiration to help you style the perfect day. We arealways more than happy to accommodate your wishes and welcome the opportunityto talk about your own ideas. Your Bijou wedding venue is exclusively yours for the

whole day and the chefs are there to individually cook for you. Bijou also hasextensive experience in any cultural or dietary requirements you will wish to

accommodate.

Our minimum order is a three course Wedding Breakfast (or equivalent), after whichwe serve tea, coffee and our own chocolate truffles, and either a light buffet during the

evening or some canapés with your drinks reception. Any items included within thisminimum order do not have a price attached. You may add to this by having the

evening buffet as well as canapés and/or by having a four, five or six course Banquet.Any prices shown are upgrade supplements to this minimum order. If you wish to

provide canapés instead of an evening buffet then an allowance is given against thesupplementary prices quoted. We do require you to provide an evening buffet if you

are asking additional guests to attend for the evening only.

 WEDDINGS

CANAPÉS

Meat

Asian marinated chicken with pine nut satay, coriander and mint

Classic mini croque monsieur

Foie gras torchon, toasted grains and peach jelly on a foie grassablé biscuit

       Mini pork sausages with creamy mash potato to dip and crispyshallots

         Potted rabbit with pickled walnut and onion relish on a tinycroute

      Roasted Hampshire venison on a potato drop scone withredcurrant jelly

 

Baby Hampshire fillet of beef and potato fondant with béarnaise todip     

Fillet of South Downs lamb served on a rosemary skewer

Fresh fig wrapped in Serrano ham with basil and ricotta

Mini South Downs lamb shepherds pie served in a tiny pastryshell           

Roast free range chicken in a mini roast potato with bacon andsage         

 

Fish

Breaded sole and chips with tartar sauce in a mini bamboo cone

Mini filo basket with Scottish smoked salmon, poached quail’s eggand hollandaise

Peeled tiger prawns with wasabi mayo, lime and chilli

Thai fishcakes with red pepper and mango salsa

 

Little hot smoked salmon and brie quiche with dill & cremefraiche          

Miso black cod on a Chinese spoon with pickled daikon

Scottish scallop on truffled cabbage

Tiny fish pies topped with creamy mash

 

Please enquire for prices relating to the menus

CANAPÉS - continued

Vegetarian

Cheese straws and Provencal olives

         Peeled quails eggs with flavoured salts; citrus, Indian andsmoked

Warm veloute of Jerusalem artichoke and vanilla

            Zucchini and sun blushed tomato rolls with mozzarella androcket

 

Golden Cross goats cheese on a cheddar shortbread with redonion marmalade  

Roast parsnip crisps with lemon houmous

Welsh rarebit beignets with creamy mustard dip

 

Please enquire for prices relating to the menus

to view the full menu please visit: http://bijouweddingvenues.co.uk/food-and-drink/introduction