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Menu

France and Italy are renowned for having the world's best food and wine. The following is a sample menu from one of our favorite caterers in Provence. We work with regional wine experts to create the perfect compliment to your chosen menu.



Smoked salmon, roe, shrimp, crab, fish terrine, tarama salad,
quail eggs, tapenade, asparagus tips, grape leaves,
saucisson, mountain ham, roquefort, goat cheese…


Mini quiches, escargot dumplings, mini crêpes, shrimp beignets,
dumplings, bacon-wrapped prunes, cheese pastries,
anchovy mini-pizzas, seafood "aumônière"…


Chicken wings, herbed chicken breast, mini skewers of curried lamb,
beef sate and coriander-encrusted monkfish, butterflied prawns…


Tapenade, eggplant caviar, grilled peppers, fish "salpicon"…


Marinated vegetable skewers
Fisherman’s salad
Mussels "a la Camarguaise"
Smoked salmon egg scramble (served on the half-shell)
Monkfish "bourride" stew

(all will be served, 16 pieces per person)

 


Pressed quail and fois gras with vintage port sauce
And roasted juniper berries

Or

Sauteed fois gras
With Sauterne aspic and caramelized pear

Or

Salad of monkfish and scallops
With seasonal vegetables and dill-infused olive oil

 


Scallop and seafood gratin
With baby vegetables

Or
Salmon and prawn "mille-feuille" pastry
With leeks and saffron sauce

Or

Roast monkfish with bacon and pink garlic
With leek and stuffed tomatoes

Or

Salmon cutlet and sea scallops
With Julienne vegetables
Followed by Liqueur Sorbet

 


Rolled guinea hen with foie gras, baby vegetables,
With potatoes "Anna" and mushroom fricassée

Or

Thinly-sliced duck breast with foie gras
With potatoes "Macaire" and roasted chanterelle mushrooms

Or

Slow-cooked veal roast
Zucchini blossom, mushroom fricassée and pastry with Muscat essence

Or

Rack of lamb with thyme
Eggplant pastry and "crapiaud du Morvan"

Or

Squab "Ballotine" with cabbage, herbed mousse
Eggplant pastry and potatoes "Macaire"

Or

Rabbit tenderloin stuffed with morel mushrooms
With potatoes "Anna" and herbed zucchini tartlet

 



St Marcellin, St Nectaire, Reblochon, Roquefort, Perail de Brebis, Conte, etc.
Served with mixed greens and assorted breads

 



Apricot, fig, peach, and apple tarts
Chocolate mousse
Crème caramel
Fresh fruit salad
Selection of fruits


Traditional French "Piece Montée"

Or

American-style wedding cake

 

Tea and coffee service
Soft drinks

 


     
© 2007 Château Weddings  |  Most photos are courtesy of © Encre Noire Photography Back to Top ^