Autumn Wedding Menu Inspiration

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Autumn Wedding Menu Inspiration

Autumn is one of the most gorgeous times of the year for a wedding. The changing seasons create a dreamy backdrop of burnt orange, vibrant red and rich chocolate brown. This picture perfect colour pallet, coupled with crisp blue skies and a slight icy chill, creates an almost magical feel. Guests can’t help but feel all gooey and romantic as they huddle together in the brisk autumn air before enjoying a delicious hearty meal and a full-bodied glass of red or cranberry vodka. Autumn is an incredible season for food. You won’t be ‘leaf’ how easy it is to create a wedding feast that fires up the taste buds. Here’s some wicked autumn wedding menu inspiration bringing more spice than a pumpkin spice latte.

Autumn food is all about variety with rich warm colours and flavours dancing across the plate. Think quail with figs and walnuts,  wild mushroom and truffle arancini, venison loin in a red current jus or spiced parsnip and red onion shepherds pie – yummy stuff!

Autumnal desserts are unreal – give a blackberry crumble with vanilla custard, dark chocolate orange tart or an apple pavlova a whirl.

Cracking Canapes

Wild mushroom and truffle arancini, bacon mayonnaise

Butternut squash, red onion, and swiss cheese tartlets

Forme D’Ambert and fig crostini

Mushroom tart fine parmesan and crispy sage leaf

Beetroot, goats cheese and walnut crostini

Brie and cranberry toasties

Chicken liver parfait, spiced fruit chutney, toasted brioche

Crayfish and parsley arancini

Spiced chicken samosas

Smashing Starters

Curried parsnip soup. Homemade focaccia and soft butter

Grilled halloumi, bulgur wheat, pea, broad bean and pomegranate salad, mint and parsley dressing

Leicestershire Ploughman’s salad, colston basset, apple and beetroot

Pig Cheek and borlotti bean ragout with crusty bread

Ricotta and herb ravioli, lemon and herb sauce

Sweet potato, chorizo and chickpea stew

A’maize’ing Mains

Beef & pearl barley stew and dumplings, Roasted autumn vegetables, Green veggies (broccoli, kale and Savoy cabbage)

Butternut squash, tarte fine, with brussel sprout, roasted chestnuts and parmesan crispy sage leaf crushed new potatoes

Venison loin, braised red cabbage, roast parsnip. Slow cooked haunch pie with pipe it yourself mash. Red currant jus.

Beef and Belvoir ale pie served with mash, locally sourced veggies and lashings of gravy

Butternut squash, red onion and pine nut timbale, butter beans, red pepper, basil ragout and sautéed spinach

Butter roast beef fillet, boulanger potato gratin, roast carrots, peas and broad beans and onion puree Red wine jus

Pork belly and black pudding terrine, creamy mash, seasonal vegetables crackling shard and cider jus

Roast pork fillet, slow roast ballontine of shoulder, compressed apple, vanilla mash, steamed greens crackling shard and Calvados jus

Dynamite Desserts

Black forest gateaux

Apple and almond gallette, vanilla ice cream, toffee sauce and toasted almonds

Autumnal apple crumple, pear and almond tart and Thomas’ famous chocolate brownies

Chocolate crème brulee caramelised pecan nuts, ginger nut crumble and salted caramel ice cream

Love heart meringues with blackberries and elderflower jelly

Rum and vanilla roast pineapple, ginger cake and vanilla ice

Starter

Hand raised grouse pie, port jelly, stilton, candied walnut and frisse salad

Main Course

Duo of pork

Roast pork fillet, slow roast ballontine of shoulder, compressed apple, dauphinoise potato. Steamed kale, crackling shard, Calvados jus & apple sour jelly.

Dessert

Sticky toffee pudding honeycomb crust vanilla mascarpone (rum spiced sauce)

The Starter

Wild Mushroom Arancini with Rocket, Pickled Shallots and Chestnut Puree

The Main Course

Braised Daube of Venison in Red Wine and Rosemary Jus with Celeriac Puree and Buttered Kale & Fondant Potato.

The Dessert

 Cheesecake Wedding Cake

To Start

Ploughman’s starter

Brocklebys pork pies

Sliced Stilton, rustic homemade breads, honey and mustard roast ham

Quail egg scotch egg, mushroom pate, pickles, onions, chutneys and piccalilli

wedges of russet apple

Served on boards and slates

The Main Event

Beef & pearl barley stew and dumplings

Roasted autumn vegetables, Green veggies (broccoli, kale and Savoy cabbage)

Dessert

Sharing apple, pecan and salted caramel crumble

Crème anglais and custard

Canapes

Mini Yorkshire puddings with braised beef steak & horseradish sauce

Smoked salmon, dill cream cheese blinis

Pea Soup shot served warm

Smoked paprika beef brisket, creamed corn blinis

Starter

Goats cheese, bacon, pine nut and crouton & frisse salad honey and mustard vinaigrette

Main Course

Shin of beef, creamy mash, roasted carrot, savoy cabbage & red wine jus

Dessert

Chocolate brownie, chocolate ice cream, raspberry coulis

Get in touch to plan your autumn wedding menu – or any season at all – we love them all!

Call the team on 01163 260529

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*Please note prices start from £54 per person inc VAT