Wedding menus

Inspiration and suggestions for a wedding menu. Food is a big part of a wedding, and you might be wondering what would make a suitable wedding menu. Here, we present a few suggestions of what some couples from our real-life wedding features have chosen to serve their guests at their weddings.

Johanna & Gustav

STARTER
Thyme-scented wild mushroom soup with crispy bacon, served with Västerbotten crostini.

MAIN
COURSE Herb-baked, whole-roasted sirloin steak served with roasted root vegetables, potatoes and dark marshala sauce.

DESSERT
Wedding cake.

Madeleine & Gustav

STARTER
Whipped soup made from Jerusalem artichokes from Östergötland, served with whitefish roe and a mousseline of crayfish and char.

MAIN
COURSE Local pike-perch braised in a white wine and butter sauce flavoured with fresh wild garlic and lemon, served with tender spring vegetables and potatoes mashed with butter.

DESSERT
Wedding cake.

Marie & Petter

STARTER
Whitefish roe on brioche with crème fraîche and red onion.

MAIN
COURSE Gorgonzola-stuffed fillet of beef with potato cake and early autumn vegetables.

DESSERT
Goat’s cheese ganache with apples and almond brittle.

Anna-Karin & Axel

STARTER
Salmon pâté on a bed of rocket with jalapeño prawns and a lime and ginger dressing.
Drink: Errazuriz – Chardonnay, Sauvignon Blanc – Chile 2009

MAIN
COURSE Roast beef from Highland veal, glazed with pepper and summer dill, served with a red wine reduction, truffle béarnaise and a red summer ratatouille.
Drink: Beronia – Tempranillo Viticultura Ecológica – Spain 2007

DESSERT
Italian strawberry panna cotta served with fresh strawberries and Valrhona chocolate cream.
Drink: Rotari – Chardonnay, Pinot Noir – Spain 2006

Jens & Henrik

STARTER
Blue cheese tart with lime and chilli-marinated crayfish tails and chive cream.
Drink: 2008 Casal di Serva, or Verdicchio, Italy

MAIN
COURSE Grilled fillet of beef with green pepper sauce and tomato concasse, served with a Västerbotten cheese cake.
Drink: 2006 Pasenal Toso and Cabernet Sauvignon, Argentina

DESSERT
Rainbow parfait with fresh berries and raspberry sauce.
Drink: 2001 Château de Madère or Cerons, France

Cecilia & Jeremiah

STARTER
Smoked salmon carpaccio with Västerbotten crème.
Drink: Nederburg, Sauvignon Blanc

MAIN
COURSE Venison fillet with creamed black salsify, thyme and Madeira sauce, potato gratin and chanterelles.
Drink: Novas, Syrah-Mourvèdre

DESSERT
French cheeses and mixed fruits.
Drink: Churchill’s, Port or Marquis de Chasse, Sauternes

Matilda & Daniel

STARTER
Creamy chanterelle soup with freshly baked rosemary focaccia.

MAIN
COURSE Lamb roast beef stuffed with blue cheese, served with roasted root vegetables and beans in a port wine sauce.
Drink: Robertson Cabernet Sauvignon, Robertson Sauvignon Blanc, Staropramen

DESSERT
The bride and groom’s homemade chocolate truffles in orange, raspberry and sea salt flavours.
Drink: Red Muscadel

Jenny & Petter

STARTER
Cold-smoked salmon roll with horseradish, served with tender herb leaves and tomato vinaigrette.
Drink: Riesling Réserve, Gustave Lorentz, Alsace, France 2008

MAIN
COURSE Venison thigh with a rosemary and raisin gravy, served with potato cake and autumn mushrooms.
Drink: Zinfandel, Beringer Founders Estate, California, USA 2006

DESSERT
Chocolate marquise with crushed cloudberries and caramel ice cream.
Drink: Fine Old Vintage, Allesverloren, Swartland, South Africa 2006

Ulrika & Patrik

STARTER
Classic Toast Skagen with roe, topped with dill and lemon.
Drink: Claudio Bianco, Italy

MAIN
COURSE Entrecôte with red wine sauce, homemade béarnaise sauce and creamy potato gratin.
Drink: Umbala, South Africa

DESSERT
Rhubarb soup with pickled ginger and mascarpone.
Drink: Dessert wine

Helena & Håkan

STARTER
Cold-smoked salmon with maître d’hôtel sauce, greens, egg and rose bread.
Drink: White wine and beer

MAIN
COURSE Buffet with French potato salad, green salad, roast beef, smoked pork fillet, cold-smoked ham, tzatziki, béarnaise sauce and bread.
Drink: Red wine and beer

DESSERT
Ice cream with blueberries, raspberries, cream, meringue and coffee (the couple’s favourite since childhood). Homemade Swiss rolls.

Christian & Jonas

STARTER
White German asparagus served with yellow pepper sauce and herb crème.
Drinks: Nottage Hill Riesling

MAIN
COURSE Stuffed chicken roll with spinach, air-dried ham and cream cheese, served with spring vegetables, potato cake and red wine sauce.
Drink: Faustino VII

DESSERT
Lemon panna cotta with blackberries.
Drink: Nederburg Noble Late Harvest

Karolina & Kugan

STARTER
Scallop ceviche, sesame-crusted tuna and deep-fried prawns, king crab, truffle emulsion, avocado, lime and coriander salad, and ginger tea jelly.

MAIN
COURSE Pistachio-crusted lamb and slow-cooked lamb shank with roasted garlic, thyme and lemon, served with a warm salad of asparagus, onion and porcini mushrooms, and tangy carrot and Parmesan cream.

DESSERT
Pickled ginger brûlée with lychee sorbet and dark chocolate truffle with mango gold.

Katarina & Petter

STARTER
Six tapas: Grilled sprat sausage, salmon and cream cheese terrine, whitefish roe with potato crisps, crayfish toast, cold-smoked salmon, fried herring.
Drink: Gobelsburger Domene Gruner

MAIN
COURSE Chocolate-marinated saddle of roe deer with pancetta and asparagus terrine, served with truffle-flavoured potato cake and chanterelle velouté.
Drink: Tralcetto Montepulciano D’Abruzzo DOC

DESSERT
Cream cheese sorbet with stewed apple, chocolate fondant and strawberry nougatine.
Drink: PeterLehmann Botrytis, Semillon

Lena & Gunnar

STARTER
Chèvre on homemade fruit and nut crisp topped with chocolate tapenade.
Drink: Kenderman Classic Riesling

MAIN
COURSE Criollo-style beef sauté with rowanberry jelly, roasted parsnip and green beans.
Drink: Primitivo IGT

DESSERT
White chocolate mousse with sesame and poppy seed crumble.
Drink: Chocolate Ale

Helena & Mattias

STARTER
Stuffed Parma ham with cream cheese, garlic and French herbs on a bed of crisp rocket salad. Served with melon and roasted pine nuts.

MAIN
COURSE Poached halibut fillet with champagne sauce, lime-poached fresh asparagus and whole crayfish. Served with new potatoes.

DESSERT
Vanilla panna cotta with fresh strawberries, served with homemade wafer shells dipped in white chocolate.

Bella & Kalle

STARTER
Crayfish cake with Kalix caviar and a Västerbotten muffin.
Drink: Sayanca Chardonnay

MAIN
COURSE Veal medallions with shiitake mushroom sauce and crisp spring vegetables.
Drink: Sayanca Malbec

DESSERT
Vanilla panna cotta in rhubarb soup with a cardamom crust.
Drink: Pommeau de Normandie

Recommended reading!

• Don’t forget the drinks! Read our guide to wedding wines too.
• No one wants guests falling asleep at the table. Here are some tips on how to plan your menu to maximise energy on the dance floor.