LET S KEEP IT SIMPLE The Red Olive was founded in 2001 by Charlie Thellusson. Charlies dream was to create restaurant quality food twinned with exceptional service. 15 years down the line and nothing has changed, in fact Charlies dreams have only gotten bigger. The company has changed but the underlying idea is still present - "exceed in excellence" every time. Charlie Thellusson Managing Director & Event Manager Darren Coslette- Blaize Exec Head Chef Catherine Daglish Senior Event Manager Hannah Leech Event Planner & Sales Manager Jane Booley Account Manager Tim Swindale Kitchen Assistant
GRESSINGHAM DUCK SALAD HALLOUMI TOWER With roasted tomato and pesto dressing PEA AND MINT SOUP With focaccia PECORINO AND GORGONZOLA CHEESE SOUFFLE with a Parmesan crisp
CANAPE IDEAS Menu One Menu Two Menu Three Menu Four Smoked salmon tartare cornets Asparagus wrapped in bacon Welsh rarebit tarts (V) Zucchini and pecorino frittatas with soured cream and chopped chives (V) Prawn and avocado blinis Ballfields rare roast beef Yorkshire puddings Vietnamese fish cakes with dipping sauce Smoked salmon & quails eggs on brown bread with cracked black pepper Mini poppadum s topped with a tandoori dhal, fresh coriander and mint raita (V,GF) Cucumber cups with Thai beef Tempura prawns with sweet chilli sauce Chicken tikka on mini poppadum s with mango chutney Seared tuna carpaccio with sesame seeds, wasabi and pickled ginger Whipped goats cheese and beetroot mousse served in a mini cornet (V) Pork crackling with apple sauce Lamb and mint burgers Asparagus spears with Parmesan crust and herb mayonnaise (V) Chipolatas in honey and wholegrain mustard Egg Florentine tartlet topped with hollandaise sauce (V)
WEDDING BREAKFAST IDEAS Menu One & Menu Two & Menu Three Sharing Starter, and Lemon and thyme chicken Griddled summer vegetables with fresh basil Roasted new potatoes with fresh rosemary and sea salt Eton Mess with strawberries, raspberries, whipped cream and crushed meringue Fillet of beef with a red wine Jus Baby vegetables Roasted fondant potatoes Assiette of s Salted caramel and dark chocolate box, Red fruit & vanilla crème brulee Lemon curd meringue pie Sharing starter boards Served to the table for the guests to help themselves All homemade scotch eggs, chicken liver pate, ham hock, baked camembert and warm sausage rolls served with our classical brown sauce (vegetarian option available) Rump of British lamb with basil & mint salsa Verde Confit courgettes, peppers and tomatoes, Sautéed potatoes Strawberry terrine with shortbread biscuit base
SIRLOIN STEAK With chips and salad HOT CHOCOLATE FONDANT With grain vanilla ice cream CLASSICAL CHOCOLATE MARQUISE With coffee sauce ASHBOURNE RARE BEEF With broad beans, roasted carrots and fondant potato
WEDDING BREAKFAST IDEAS Menu Four Starter, main course and dessert Starter Minted pea soup with pickled shallots, quails eggs and toasted focaccia Trio of pork Chill glazed belly, pork & leak sausage wrapped in pancetta, fillet Served with potato puree, summer greens, butternut squash, cider jus Chocolate marquise with Grand Marnier marinated oranges Menu Five Starter, sharing main course and dessert Starter Smoked salmon tarte with a young watercress salad, lemon and dill crème fraiche Sharing main course boards Served to the table for the guests to help themselves Rotisserie legs of lamb with garlic and rosemary Spit roasted chickens Barbeque pulled pork Garden salad with tomatoes, sweet potato, feta, and toasted pumpkin seeds New potatoes in butter and chives English burnt cream with vanilla and brown sugar Served with raspberry sorbet Menu Six starter, main course and dessert Starter Trio of melon on an elderflower jelly and passion fruit sorbet Duo of lamb Chargrilled cutlet and miniature shepherd s pie with crushed celeriac, baked whole carrot and a minted jus Vanilla panna cotta with candied baby oranges and almond tuille
WEDDING BREAKFAST IDEAS Menu Seven Starter, main course and dessert Starter Roasted vine tomatoes, mozzarella, Serrano ham, warm focaccia and basil dressing Slow cooked pave of beef with a bourguignion sauce Green beans, whole roasted carrot Dauphinoise potatoes Sticky toffee pudding with honeycombed ice cream and caramel sauce Menu Eight Vegetarian starter, vegetarian main course and vegetarian dessert Starter A salad of toasted goats cheese, baby beetroot, caramelised walnuts with mixed leaves Trio Mini wellington of butternut squash, feta and spinach Chargrilled salt baked celeriac Stuffed courgette with ratatouille Fig and pistachio Bakewell tart with clotted cream
DUO OF DUCK mash potato topped pie with a caramelised parsnip