What’s Cooking in April

Wowzers what a month. A cracking start to wedding season with some gorgeeeeeeous menus leaving Thomas Towers. We’ve already brought awesome sharing platters, pies, a veggie Mexican fiesta and a ‘Frenchlish’ masterpiece to the table. Not bad for a month’s work. Take a peep at these beautiful wedding wonders that have been bringing joy to hungry wedding guests across Leicestershire.

 

Holly and Eddie

Springtime on a plate

 

Sharing Platter Starter

Selection of local cheeses

Sliced cold meats including ham and pate

Homemade focaccia and breads with butter

Melton Mowbray pork pie

Scotch eggs

Homemade chutney /piccalilli

Pickled onions

Figs, grapes and apple slices

The Main Event

Award winning Steak and ale pie served with creamy mash, chantenay carrots, broccoli, beans and lashings of gravy

Served family style

Veggie/Vegan option

Sweet potato, spinach and wild garlic pie

Dessert

Sticky toffee pudding, toffee sauce and jugs of cream

Evening Food

Veggie Indian curry with rice

 

Helen and Thomas

Cocktails with a Twist

Canapes

Mini Fish and chip

Worcestershire sauce Bolognese bites

Red Leicester scotch egg, Langton brewery ale shot

Halloumi Fries with tomato salsa

 The Main Event

Buttered rump Leicestershire lamb, wild garlic sweet potato puree, spinach rosemary, garlic and red wine jus.

Triple cooked aubergine (v)

 

Dessert

Desserts on the theme of cocktails

“Verrines”

Rhubarb poached in ginger gin, ginger bread biscuit

Limoncello panna cotta, blackberry jelly

Kahlua espresso chocolate mousse

 

Claire and Dan

Frenchlish Fancy

Canapes

English

Mini Steak and Ale Pie

Mini Fish and Chips

Chicken Tikka Curry and Nan Bread

French

Snail Garlic Kiev

Oeufs en Meurette Croute

Ratatouille Tarte Fine

Starter

Sharing Style

Crusty Bread

Sauccisson

Remoulade

Cheese Gougeres

Pulled Pork Sausage Roll

Chicken Liver Parfait with homemade Chutney

Dressed Leaf Salad

 The Main Event

Pan Roast Duck, Honey and Lavender, Potato Galette, Tender stem Broccoli, Leg Confit Bon Bon

Pallet Cleanser

Apple sorbet with a dash of calvados

Dessert

Cheese Plate

Morbier (semi soft cream)

Compte (hard)

Stilton (blue)

Toasted walnut and raisin bread, dressed leaf salad and grapes

Patisserie Boutique include dessert spoons

Baked vanilla cheesecake

Apple and frangipane tart

Salted caramel layer cake

Layered cookie dough-peanut butter brownie bites

Sharon and Colin

Vegetarian Mexican Fiesta

Canapes

Wild Mushroom Arancini

Wild Garlic, Butternut Squash and Spinach Mini Pies

Caramelised Onion Welsh Rarebit

Vegetable Pakora, Mango and Mint Salsa (Vegan)

Vegan Canapes

Mushroom crostini with harissa hummus

Balsamic roast tomatoes and avocado on sour dough toast

 

Starter

Vegan Mezze style sharing platters

Pitta Chips and Focaccia

Roast Peppers, Olives, Caper Berries

Hummus & Dips

Rice stuffed Vine Leaf

Grilled marinated Courgettes

Pickled Mushrooms

 The Main Event

Mexican Extravaganza

Sharing Style

Pulled Jack Fruit

Black Bean Chilli

Mexican Red Rice

Baby Gem Salad

Tortilla

Sour Cream

Salsas

Hot Sauce

 

Trio of Desserts

Lemon Posset

Sticky Toffee Pudding, Honeycomb & Toffee sauce (Vegan)

Raspberry Sherry Trifle

Evening Food

Cheese and Leek Burger with triple cooked chips + ketchup and Sweet chili sauce

Patisserie Boutique

Banoffee Cheesecake

Lemon Drizzle Cake

Treacle Tart (Vegan)

Chocolate Brownies (Vegan)

Fruit Tartlette and Vanilla Crème Patisserie