Catering in Marquee's
Ever dreamt of getting married, on the coast of Cornwall
Have you planned your marquee wedding?
We would love to help you realise your dream wedding with over a decade of experience
of marquee wedding catering.
With exclusive access to beautiful green fields on the Cornish Coast, we can help you achieve the perfect wedding you have always dreamed of.
Proposed 2025 Menus
Menu One
Canapes-
Lightly Battered Hake with Tartare Sauce
Goats Cheese Tartlet, Herb crumb
Cornish Gouda, Truffle & Leek Bonbon
Slow Roasted Pork Belly with Apple Puree
Mini Lamb Burgers, Tomato Relish
Starters- Sharing Board
Looe Scallops
Courgette, Pine Nuts and Lemon
Cured Salmon
Olives
Hummus
Chorizo
Olive oil and balsamic
Sugar Snap Peas
Asparagus, Rocket & Parmesan
Smoked paprika and Parmesan breads
Baked Camembert
Rosemary & Olive Oil Focaccia
Burrata and Heritage Tomatoes
Mains-
Self Carve Thyme Roasted Fillet of Beef
Bowls of,
Roast Potatoes
Tenderstem Broccoli, Garlic & Sesame
Sherry Vinegar Dressed Rocket
Cauliflower Cheese
Honey Glazed Carrots & Kale
Salsa Verde
Peppercorn Sauce
Dessert
Trio of Desserts
Orange Posset with raspberries
Chocolate Bonbons, with salt caramel
Eaton Mess
Previously Conducted Menus
Menu Two
Canapes-
Cured Salmon, Cream Cheese and Dill
Battered Cod, Tartare Sauce, Pea Shoots
Goats Cheese Tartlet, Herb Crumb
Rare Roast Beef, Horseradish & Yorkshire
Cheddar and Leek Bonbons
Starters-
Roasted Scallops
Sourced from Looe
Cauliflower purée, Black Pudding,
chive oil & dressed leaves
Five Spiced Duck Breast
Pickled carrot ribbons, cucumber,
Sesame & soy & honey reduction
Beetroot Tatin
Crumbled Goats Cheese, Truffled Pecans
Chive oil, balsamic & dressed leaves
Mains-
Beef Fillet
Fondant potato, butternut squash puree
Kale, green beans
Red wine & Thyme Sauce
Pan Roasted Hake
Crushed new potatoes, kale, green beans
Caviar and chive butter sauce
Butternut Squash & Wild Mushroom Risotto
Viola flowers, toasted pine nuts, garlic kale, Parmesan crisps
Vegan: Butternut Squash & Wild Mushroom Risotto
Viola flowers, toasted pine nuts, garlic kale, violife crisps
Dessert
Trio of Desserts
Lemon Posset with autumn berries
Chocolate Truffle, Clotted cream
Cornish Seasalt and Caramel Cheesecake with honeycomb
Menu Three
Canapes-
Roasted Scallop, Curried Cauliflower Puree
Cornish Gouda, Truffle & Leek Bonbon
Blue Cheese Tartlet, Herb Crumb
Battered Newlyn Hake, Tartare Sauce
Looe Line Caught Seabass Ceviche, Grapefruit, Coriander, Chilli
Vegan-
Crushed Pea Bruschetta & Chilli Jam
Violife, Truffle & Leek Bonbon
Mini Jacket Potato with Oatly Creme Fraiche
Beetroot & Kale Burger with rocket pesto
Tempura Cauliflower, curried cauliflower puree
Small Boards & Bowls Menu
Grilled Mackerel
Humous with pomegranate
Courgette Ribbons, Lemon, Mint, Olive Oil & Feta Salad
Heritage Tomatoes, Red Onion, Confit Lemon & Coriander Salad
Rosemary Focaccia
Bresaola
Moules Mariniere
Olive Oil New Potatoes, Baby Spinach
Roasted Salmon
Broccoli with Black Sesame & Sesame Oil
Roasted Butternut Squash with Chilli, Pickled Ginger, Coriander, Diced Apple, Chick Pea
Tabbouleh
Spiced Chicken Thighs
Ras el hanout spiced Cauliflower
‘Garlicky’ Green Beans
Paprika Foccacia
Labneh, Smoked Harrissa
Spiced Monkfish Tails
Roasted Rosemary & Garlic Potatoes & Roasted Kale (Diced)
Dessert
Trio of Desserts
Orange Posset with strawberries
Chocolate Bonbons, with salt caramel
Lemon Cheesecake with raspberries
Menu Three-
Signature Menu
Dining under the trees Menu
Canapes-
Lightly Battered Hake with Tartare Sauce
Goats Cheese Tartlet, red onion marmalade
Cornish Gouda, Truffle & Leek Bonbon
Slow Roasted Pork Belly with Apple Puree
Mini Lamb Burgers, Tomato Relish
Starters- Small boards & bowls of;
Bresaola of Beef
Buttered Asparagus
Dressed Crab
Courgette Ribbons, Pine Nuts, Lemon, Mint, Olive Oil & Feta Salad
Olive Focaccia
Rocket, Chick Pea, Chilli, Orange & Pomegranate Salad
Seared Looe Scallops with Garlic
Heritage Tomatoes, Red Onion, Confit Lemon & Coriander Salad
Pickled Ginger, Beetroot, Diced Apple, Sesame & Grated Carrot Quinoa Salad
Butternut Squash & Chive Risotto
BBQ Spiced Chicken Thighs
Tomahawks Steaks
BBQ Monkfish
Sautéed Halved New Potato, coriander & rosemary
Baby Gem, Fine Sliced White Onion
Chilli & Lime Macerated Cucumber
Broccoli, Smoked Almonds and Garlic Oil
Dessert- A Trio of Desserts
Chocolate brownie & raspberries
Limoncello cheesecake & blackberries
Orange Posset with diced strawberries
Menu One
A selection of canapés
Roasted Looe Scallop
Buttered leeks
Seared Foie Gras
Sauternes cream
Poached Lobster
Shellfish Bisque in shot glass
Salmon Gravlax
Blinis- pea shoots
Fillet of Beef Tartare
Chilled Cucumber Gaspacho
. . .
Amuse Bouche
Roasted Tomato Soup
With Truffle Oil & Rosemary Bread
. . .
Main Course
Loin of Lamb
Sourced from Lower Highertown Farm,
Dauphinoise Potato, Sweetbreads, Grass Asparagus, Cherry Tomato,
Olive Tapenade & Lamb Jus
. . .
Dessert
Apple Tatin
With Local Clotted Cream
Menu Two
A selection of canapes
Mini Burger
Trewarrien Farm Goats Cheese Tartlets
Tregida Smoked Salmon Risotto
Heritage Tomato with Basil and Mozarella
Dressed Crab– with Dill and Lemon
. . .
Starters
Grilled St Enodoc Asparagus
Organically Certified.
With tomato ragu, bresola of beef, rocquet,
bulls blood chard, parmesan shavings, wild garlic leaf and balsamic dressing
. . .
Main Course
Rosemary Crusted Lamb Legs
Sourced from Porthallow
Generous Garnishes of
Summer vegetable risotto
Traditional minted new potatoes,
Roasted peppers, courgettes & tomatoes
Garlic & Ginger Cous-cous
Celeriac/ Green Apple/ Red Onion and Pickled Ginger in Lime
Puy Lentils with Jerusalem Artichokes & Truffle Oil
. . .
Dessert
Summer Array of Classic British Puddings
Menu Three
Conducted for 100 people
Canapés;
Mushroom, Truffle and Parmesan Risotto
Goat’s Cheese Tartlets
Mini Cheese Burgers
Bresola of Beef with Truffle Oil and Parmesan
Looe Crab Salad
Duck Terrine with Red Onion Marmalade on Walnut Croute
Salt Crusted Baked Potatoes with Chive Creme Fraiche
. . .
Amuse-Guele
Roasted Tomato Soup
Dressed with Italian Black Truffle Oil and accompanied with sea salt and rosemary bread
. . .
Starter – a choice of;
Roasted Looe Scallops
with Chorizo and Pancetta,
dressed leaves (bulls blood chard, racquet, red amaranth, wild garlic leaf, and baby red sorrel) and Chorizo Oil
Or
Goats Cheese Tartlet
Dressed Leaves, Grilled Asparagus, Confit Cherry Tomatoes and Balsamic Reduction
. . .
Main Courses - a choice of;
Trio of Pork -
Slow Roasted Pork Belly, Loin of Pork and
Black Pudding,
Fondant Potato, Bacon Cabbage,
Braised Celeriac, Apple Purée
red wine sauce
Or
Wild Sea Bass
Sourced from Looe
Filleted and Roasted
Crushed Charlotte Potatoes, Green Beans and a Chive Butter sauce
. . .
Dessert
Assiette of Desserts;
Chocolate Parfait
with Caramel and Chocolate Straw
Panna Cotta
with Fresh Fruits
Pineapple Surprise, Champagne Jelly
with Raspberries