Weddings and Dinner Parties menu

Make your special event one to be proud of with Sheer Elegance Catering. Great food, great service and a large menu to choose from.

 

 

Prices are between £35.00pp and £50.00pp

Some will include 3 complimentary chef’s choice of canapes.

Some dishes may not be suitable for large numbers.

Price includes all crockery, cutlery, waiting staff (not bar staff) and linen, but please note we do not supply any glassware.

 

STARTERS

  • Organic baby leek & potato soup with vintage cheddar wontons
  • Courgette, fennel & cheddar soup
  • Roasted smoked pimento pepper, sweet cherry tomato soup, basil and parmesan croutons
  • Spicy Parsnip Soup
  • Dijon mustard cured organic salmon, served on a bed of pickled cucumber, carrot and wild rocket
  • North Sea smoked cod and baby leek cakes, accompanied with a hollandaise sauce and baby herbs
  • Timbale of Dublin Bay prawns mixed with cream cheese wrapped in smoked salmon and served with tomato salsa
  • Smoked salmon and prawn roulade with watercress
  • Caramelised English goats cheese, served with poached pears and pickled walnuts
  • Cajun skewered tiger prawns,chorizo+bell peppers served on a bed of rocket , mango and coriander salsa
  • Lemon poached chicken with crispy pancetta served on a bed of Caesar salad
  • Crispy asian duck, served on a mooli, pak-choi and noodle salad
  • Cocktail of crayfish, baby prawns, brown shrimp and soft herbs
  • Asparagus, new season peas and a soft boiled egg accompanied by hollandaise sauce
  • Oak smoked salmon and salmon gravlax, served with a chive mascarpone and garlic crostinis
  • Smoked salmon croquettes with beetroot Carpaccio and a preserved lemon & tomato salsa
  • King scallops and crispy pork served with apple jelly and truffle oil
  • Beef fillet carpaccio served with pickled wild mushrooms, rocket and parmesan wafers
  • Confit Salmon, celeriac remoulade and pickled beetroot
  • Northumbrian Ham hock, truffle, parsley, carrot terrine served with pineapple chutney and toast
  • Goats cheese curd and heritage tomatoes with beetroot
  • Locally caught smoked cod chowder
  • Boulmer crab cakes infused with thai herbs, wasbi mayo and chinese leaves
  • Filo basket with blue cheese, pickled walnuts, capers, chicory and stone fruit chutney
  • Pork, bacon and pistachio terrine with mango chutney and toast.

 

MAINS

  • Slow cooked lamb shoulder, served with Boulangère potatoes and a pea puree, complimented with a red wine jus
  • Roast sirloin of Northumbrian beef served with yorkshire pudding, duck fat roast potatoes and gravy
  • Tandoori baked monkfish, served with Bombay potatoes and a cucumber raita
  • Parmesan and basil baked roulade, served with dauphinoise potatoes and pesto
  • Local Cod wrapped in parma ham and basil, served with fondant potato and sun-blushed tomato Pesto
  • Confit beef shoulder filled with a truffle duxelle,dauphinoise potato and crispy shallots and jus
  • Crispy belly pork served with fondant potato,red cabbage and accompanied by a quince puree and cider sauce
  • Thyme roasted chicken supreme wrapped in crispy bacon, served with potato fondant and gravy
  • Pan fried hake fillet,parsely mash,steamed green and warm tartare butter.
  • Free-range chicken, wild thyme and leek pie
  • Artichoke, wild mushroom and sun blushed tomato lasagne
  • Smoked cod, salmon and prawn pie
  • Oven baked brie, thyme and red onion samosa, on a bed of mixed baby leaves with a salsa Verdi
  • Steamed corn fed chicken breast, served in a green Thai curry sauce with coconut sticky rice
  • Free-range chicken stuffed with a mushroom duxelle, accompanied by a fondant potato and Madeira jus
  • Red Thai squash, baby corn & pimento pepper curry, served with caramelised limes, coriander & saffron rice
  • Breaded Tallegio cheese served on a ratatouille tart with pesto
  • Braised local beef, in a peppercorn sauce with chunky chips
  • Beef bourguignon served with a bubble and squeak cake
  • Braised local beef, wild mushroom and mustard pie
  • A leek, asparagus, gruyere cheese and truffle tart served with a nicoise salad
  • Cannon of salmon filled with a crab and herb mousse, served with champ potato and shellfish bisque
  • Roasted rack of Northumbrian lamb topped with a garden herb & pine nut crust served with champ potatoes and redcurrant jus
  • Ingram Valley lamb shank with parsnip puree and rosemary jus
  • Braised local venison, served with goats cheese mash, crispy Parma ham and a juniper berry jus
  • Braised shin served with fillet of beef, fondant potato with buttered spinach and a béarnaise sauce
  • Roasted monkfish wrapped in parma ham accompanied by crushed potatoes topped with a prawn caper butter
  • Brie, shallots and air dried tomato pithivier, red chard and red pesto
  • Confit duck leg, gratin potatoes, broccoli and smoked garlic jus
  • Roasted root vegetable tagine with lime and garlic cous cous
  • Free range chicken coq au vin with boulangère potatoes
  • Grilled salmon fillet, crab mash and asparagus with a caper and prawn butter
  • Garden herb lamb rump, truffle crushed potatoes, rosemary and red currant jus
  • Roast halibut and curried mussel broth.

                                          All served with market fresh vegetables.

DESSERTS

 

  • Bramley apple and blackberry crumble with vanilla custard
  • Sticky toffee and walnut pudding with a butterscotch sauce
  • Banoffee pie (served in a glass)
  • Warm whisky and white chocolate croissant bread and butter pudding with custard
  • Vanilla and pear tart tatin & tonka bean cream
  • Raspberry brownie with clotted cream and berries
  • Classic crème brulé served with homemade pinenut shortbread
  • Peanut butter and Nutella cheesecake served with praline and berries
  • Passion fruit and white chocolate cheesecake and wild berry puree
  • Classic lemon tart served with mascarpone cheese
  • Plum clafoutis & pouring cream
  • Brioche summer pudding accompanied by lemon crème fraiche
  • Raspberry and white chocolate cheesecake, mixed berry coulis
  • Bailey and white chocolate cheesecake
  • Tiramisu (served in a glass)
  • Cranachan
  • Chocolate and orange tart, served with a candied orange and Chantilly cream
  • Strawberry, champagne and white chocolate trifle
  • Cherry bakewell tart served with Chantilly cream
  • White chocolate anf whisky bread pudding with vanilla custard
  • Dark chocolate and crushed hazelnut torte with mixed berry compote
  • Buttermilk pannacotta, roasted apricots and mint jelly
  • A selection of local and french cheeses with chutney, grapes, celery and biscuits
  • Lime and lemon posset with white chocolate cookies
  • Pear and almond upside cake with vanilla custard
  • Blackberry and pear crumble with custard
  • Chocolate brownie, chocolate milkshake and chocolate profiteroles
  • Lemon posset, lemon crème brûlée and lemon blondie.

 

 

*Please note, some of our foods may contain traces of nuts, please check when booking.

 

If you want fantastic wedding food, look no further than Sheer Elegance Catering.

For wedding catering Newcastle, wedding catering Sunderland, wedding catering Northumberland, wedding catering Tyneside, catering Tyne and Wear, wedding catering anywhere in the North East, with quality food and service as standard. 

 

 

 

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