Wedding & Event Dinner Menus
Our dinner menus are ideal for weddings, events and dinner parties, See our sample menus below. It should be emphasised that they are just samples and do not reflect the breadth of our creativity. If you have something specific in mind or would like to incorporate other dishes from elsewhere on the site, please contact Poppy Caterers in York directly. Note that canapés, platters, vegetarian dishes
and vegan dishes
can be added to your dinner menu.
Sample Starter Ideas
Wild Mushroom & Tarragon Tart
Smoked Chicken Caesar Salad
Trio of Melon with Raspberry or Mango Coulis
Portobello Mushroom Tart, Double Cream, Egg & Chives
Warm Tartlet of Goats Cheese, Roasted Mediterranean Vegetables and Sun-Dried Tomatoes
Chicken Liver Terrine with Cream and Brandy
Tomato, Basil, and Mozzarella Salad
Fresh Asparagus with Citrus Hollandaise
Asparagus wrapped in Parma Ham and Grilled Mozzarella
Thai Fishcakes, Sweet Chilli and Lime Salad
Poppy Salad - Crisp Rocket, Oak Leaf, & Curly Endive, tossed with Smoked Chicken, Crispy Bacon, Diced Shallots, Grilled Cherry Tomatoes, Garlic Croutons, drizzled with Balsamic Dressing.
Yorkshire Goats Cheese & Beetroot Salad
Waves of Scottish Smoked Salmon
Yorkshire Breakfast
Quails Scotch Egg with Yorkshire Black Pudding, Crispy Bacon, Vine Leaf Tomatoes, &
Beetroot Salad
Trio of East Coast Fish
Quenelles of Crab, Prawns & Smoked Salmon
Sample Dinner Menu Ideas
Sample Poultry Dishes
Supreme of Corn Fed Chicken with Wild Porcini & Shitake Mushroom,
Cream & Thyme Sauce
Breast of Chicken with a Paprika Marinade with Roasted Peppers, served with a
Sun-Dried Tomato Couscous
drizzled with a Lemon Glaze
Coq au Vin 'Supreme' Beaujolais Marinade, Button Mushrooms & Shallots
Breast of Chicken Chasseur slowly cooked and served in a classic Sauce of White Wine, Tomatoes, Sliced Mushrooms,
Tarragon & Shallots
Mediterranean Chicken
wrapped in Parma Ham stuffed with Mozzarella Cheese cooked in a White Wine & Tomato Sauce
Supreme of Chicken Clicquot
Tender Supremes of Chicken poached and served in a delicate Champagne Sauce
Traditional Roast Chicken filled with an Apricot & Sage Stuffing
(half chicken per portion)
Rosemary & Lemon Chicken Supremes
Pan Fried Chicken Breasts, slowly cooked in a White Wine Cream and Lemon Sauce
Sample Beef Dishes
Roast Sirloin of Yorkshire Beef, Horseradish Sauce & Yorkshire Puddings
(chef's hats and aprons can be provided to guests who would like to carve at each table)
Carbonnade of Beef with Caramelised Onions & Lyonnaise potatoes
Braised Yorkshire Steak – Tender Sirloin in a
Pimento Sauce, garnished with Sweet Garlic Croutons
Yorkshire Steak & Ale Pie topped with
Short Crust Pastry (marinated in York Ale)
Beef Wellington served with a Red Wine Jus
Sample Lamb Dishes
Stuffed Roast Leg of English Lamb with Fresh Rosemary and Thyme Stuffing
(chef's hats and aprons can be provided to guests who would like to carve at each table)
Ragout of Lamb with Cardamom &
Winter Vegetables
Lamb Tagine with Apricots, Pine Nuts & Spicy Couscous
Roast Rack of Spring Lamb served with a Rosemary & Mint Jus
Slow Cooked Shank of Lamb served with Roasted Root Vegetables in a
Red Wine & Rosemary Sauce
Sample Fish Dishes
Poached Highland Salmon with Hollandaise Sauce
& Asparagus
Home Smoked Salmon Steak with a Roasted Red Pepper & Basil Purée
Loin of Salmon baked in Filo Pastry with
Sauce Vin Blanc
Seared Fillet of Salmon with a Creamy Sorrel Sauce
Oven Baked Salmon 'en papillotte' with
Ginger & Coriander Butter
Darne of Cod in a Herb Crust
Pan Fried Sea Bass with a Dill & Caper Sauce
Oven Baked Sea Bass with Vanilla Oil, Rocket, and Shavings of Fresh Parmesan
Roast Sea Trout with Saffron Rice with
Antiboise Sauce
Sample Duck and Game Dishes
Breast of Duckling sautéed in Butter, slowly cooked in a
Morello Cherry & Madeira Sauce
Breast of Duck pan fried served with a Plum or Orange Sauce
Loin of Venison served pink with Rosemary and Port Sauce
Trio of Game Sausages, Wild Boar, Venison, Pheasant, served with
Horseradish Mash & Caramelised Onion Jus
Roast Loin of Venison with Parsnip Mash & Caramelised Root Vegetables
Sample Desserts
Fresh Strawberries and Cream
Lemon Cheesecake
Champagne Sherry Trifle
Sticky Date and Toffee Pudding
Fresh Fruit Salad
Chocolate Brownie with Chocolate Sauce
English Bramley Apple Pie with Cream
White and Dark Chocolate Mousse with Amaretto Biscuits
Fresh Lemon Tart, Berry Compote, with Crème Fraîche
Fresh Fruit Pavlova
Lemon Posset
Caramelised Apple Tart served with Apricot Sauce
Individual Rhubarb and Apple Crumble
Strawberry Meringue Nest
Crème Brûlée (with or without fruit)
Chocolate & Raspberry Roulade
Profiteroles and Hot Chocolate Sauce flavoured with Grand Marnier
Brandy Snap Baskets with Chocolate Mousse
Eton Mess
Strawberry Tartlets with Chantilly Cream
Brandy Snap Baskets of Summer Fruits
A trio of miniature desserts (select your favourite three from the following:)
Mini Crème Brûlée
Wild Berries served in a Brandy Snap Basket with Toffee Ice Cream
Chocolate Mousse served in a Shot Glass
Peach Schnapps Sorbet
Wild Berry Torte with Fresh Berries served with a Raspberry Coulis & Thick Double Cream
Belgian Chocolate Baileys Mousse
Lemon Mousse
Profiteroles with Toffee or Chocolate Sauce
Eton Mess in a Brandy Snap Basket
Chocolate Brownie with Chocolate Sauce
English Trifle
Mini Bread & Butter Pudding
Sticky Toffee Pudding with a Toffee Sauce
Apple Crumble
Strawberry Shortcake
