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Country Catering

Tel: 079 040 9729  |  Email: info@countrycatering.co.za

 

Wedding Menus

Weddings are Special Occations that demand Special Menus - and the following are only suggestions

 

To Start

 

 

Butternut Squash Soup with Home-made bread

 

Grilled hake, wilted spinach with a Cheese and Onion Cream

 

Farmhouse Pate, Garnish, Crostini and Peach Chutney

 

 

Main Course

 

Medallion of Aged Beef Fillet, Rosti Potato, Baby Vine Tomato with a Madagascan Green Peppercorn Sauce

 

Rack of Karoo Lamb, Fondant Potato, Provencal Vegetables, Cream Spinach and a Madeira Sherry Jus

 

Whole Peri-Peri Atlantic Prawn, Vegetable Rice and Lemon

 

 

Dessert

 

Chocolate Mousse

 

Vanilla Ice Cream, Wafer and a Berry Coulis

 

Biscuits and La Mont Cheese with Trimmings

Wedding function Menu

 

To Start

 

Soup of the day served with Montague Mistic Tin beer bread

Karoo Lamb meze of lamb brochette, curried lamb mince spring roll and lamb trinchado blini served with sweet mint jelly and shredded cucumber yoghurt

Twice baked La Mont Gouda soufflé served with mixed greens and a spring onion cream                 

 

Salads

 

Mixed leaf salad with tomato, peppers, cucumber, onion, croutons and feta served with a honey and wholegrain mustard dressing

Klein Karoo panzanella salad

                     

Watermelon sorbet

             

Main Courses

All our meats are sourced from sustainable free range suppliers and are Karoo Meat of Origin (www.karoomeatoforigin.com)

 

Free range beef Wellington with mushroom duxelle, baked sweet potato

with a cottage cheese and pepper filling served with creamed spinach

Rack of Karoo Lamb served with rosemary pap (polenta),

green bean gamuza, carrots Vichi and a rich Port jus

 

Free range pork fillet served with potato and apple croquette, broccoli florets, crispy crackling and a cider and mustard jus

Tender springbok shank served with Duchesse potato, oven roasted vegetables with doughboys in a red wine gravy

Warm baby leaf spinach and roast vegetable salad with potato, mushroom, onion, garlic, olive and feta -(V)

 

                                  

Desserts

 

Individual Milk tart served with a pomegranate infused ice cream and pecan nut crumble

Koeksister served with Karoo halva, candied citrus peel and a vanilla Chantilly

Swellendam cheese board of La Mont artisanal cheese, grapes, celery, home made chutney and Aberdeen oatcakes

(The menu will have allergen warnings as well as dietary requirement advice)

(We can do a suitable wine pairing for all of these courses from the region's  extensive wine offerings)

Wedding Function menu

 

 

To Start

 

Swellendam Gazpacho served with a hint of Grundheim Witblits

Coastal Karoo cured fish platter served with olives, red pepper pipperade, vierge salsa and crostini

(pickled hake, smoked snoek pate, smoked salmon trout)

Klein Karoo charcuterie of smoked Ostrich, Springbok carpaccio, sliced biltong and Beef bresaola

served with pickled vegetables and Pecorino

Karoo Caprese – baked La Mont halloumi in vine leaves with roasted tomato, olives and capers

                                               

Salads

 

Roast vegetable and preserved fruit salad with sheep's milk cheese and roasted Bedford pecans

Mixed leaf salad with tomato, peppers, cucumber, onion, croutons and feta served with a honey and wholegrain mustard dressing

                     

Rooibos and apricot syrup sorbet shot

 

Main Course

 

All our meats are sourced from sustainable free range suppliers and are Karoo Meat of Origin (www.karoomeatoforigin.com)

 

 

Free range beef fillet, Woodford Truffle shavings, fondant potato, black oyster mushroom ragout and Loxton roast garlic

with a green peppercorn sauce

 

Rack of Karoo Lamb served with rosemary pap (polenta), green bean gamuza, carrots Vichi and a rich Port jus

 

 

Pan fried ostrich fillet, Dauphinoise potato, spicy tomato bredie and a Dianne sauce

 

Seasoned supreme of corn fed chicken, pan fried julienne vegetables, new potato and herb dressing

 

Roast butternut and leek risotto served with a parmesan wafer -(V)

 

Desserts

 

Prickly pear and brandy Malva pudding served with a creamy custard

Hot Boere Meisies, fig cigars, date puree, nut brittle and a sweet ginger whipped cream

Barrydale cheese board of Williston La Mont artisanal cheese, grapes, celery, home made chutney and Aberdeen oatcakes

 

 

(The menu will have allergen warnings as well as dietary requirement advice)

(We can do a suitable wine pairing for all of these courses from the region's  extensive wine offerings)

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