The Royal Wedding Lunchtime menu

The Lunchtime Reception

29th April 2011

The Queen is giving a lunchtime Reception at Buckingham Palace for around 650 guests drawn from the Wedding Service congregation, representing the Couple’s official and private lives.
Guests will be served a selection of canapés, including:

• Cornish Crab Salad on Lemon Blini

• Pressed Duck Terrine with Fruit Chutney

• Roulade of Goats Cheese with Caramelised Walnuts

• Assortment of Palmiers and Cheese Straws

• Scottish Smoked Salmon Rose on Beetroot Blini

• Miniature Watercress and Asparagus Tart

• Poached Asparagus spears with Hollandaise Sauce for Dipping

• Quails Eggs with Celery Salt

•  Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork Belly with Crayfish and Crackling

• Wild Mushroom and Celeriac Chausson

• Bubble and Squeak with Confit Shoulder of Lamb

• Grain Mustard and honey-glazed Chipolatas

• Smoked Haddock Fishcake with Pea Guacamole

• Miniature Yorkshire Pudding with Roast Fillet of Beef and Horseradish Mousse

•  Gateau Opera

• Blood Orange Pate de Fruit

• Raspberry Financier

• Rhubarb Crème Brulee Tartlet

• Passion Fruit Praline

• White Chocolate Ganache Truffle

• Milk Chocolate Praline with Nuts

• Dark Chocolate Ganache Truffle

The Royal Wedding Lunchtime menu

The Lunchtime Reception

29th April 2011

The Queen is giving a lunchtime Reception at Buckingham Palace for around 650 guests drawn from the Wedding Service congregation, representing the Couple’s official and private lives.

Guests will be served a selection of canapés, including:

• Cornish Crab Salad on Lemon Blini

• Pressed Duck Terrine with Fruit Chutney

• Roulade of Goats Cheese with Caramelised Walnuts

• Assortment of Palmiers and Cheese Straws

• Scottish Smoked Salmon Rose on Beetroot Blini

• Miniature Watercress and Asparagus Tart

• Poached Asparagus spears with Hollandaise Sauce for Dipping

• Quails Eggs with Celery Salt

•  Scottish Langoustines with Lemon Mayonnaise Pressed Confit of Pork Belly with Crayfish and Crackling

• Wild Mushroom and Celeriac Chausson

• Bubble and Squeak with Confit Shoulder of Lamb

• Grain Mustard and honey-glazed Chipolatas

• Smoked Haddock Fishcake with Pea Guacamole

• Miniature Yorkshire Pudding with Roast Fillet of Beef and Horseradish Mousse

•  Gateau Opera

• Blood Orange Pate de Fruit

• Raspberry Financier

• Rhubarb Crème Brulee Tartlet

• Passion Fruit Praline

• White Chocolate Ganache Truffle

• Milk Chocolate Praline with Nuts

• Dark Chocolate Ganache Truffle

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