Prince Harry and Meghan Markle’s lemon elderflower wedding cake isn’t the only highlight of the menu at their Windsor Castle reception. Following the ceremony at St. George’s Chapel and the procession through the town of Windsor, the newly minted Duke and Duchess of Sussex treated their celebrity and VIP guests to a feast of royal proportions.
Queen Elizabeth II hosted the meal at St George’s Hall, where 600 guests were served a selection of canapés, including Scottish langoustines wrapped in smoked salmon with citrus crème fraiche; grilled English asparagus wrapped in Cumbrian ham; garden pea panna cotta with quail eggs and lemon verbena; heritage tomato and basil tartare with balsamic pearls; poached free-range chicken bound in a lightly spiced yogurt with roasted apricot; croquette of confit Windsor lamb with roasted vegetables and shallot jam; and warm asparagus spears with mozzarella and sun-blush tomatoes.
Guests were also offered a fricassee of free-range chicken with morel mushrooms and young leeks; pea and mint risotto with pea shoots, truffle oil, and parmesan crisps; and 10-hour slow-roasted Windsor pork belly with apple compote and crackling.
Dessert included sweet canapés such as champagne and pistachio macaroons, orange crème brûlée tartlets, and miniature rhubarb crumble tartlets.
There were also libations, of course, to wash it all down. Guests had their choice of Pol Roger Brut Réserve Non Vintage Champagne or a selection of wines. And for those who preferred something non-alcoholic, there were several soft-drink options, including an apple and elderflower mocktail made with the same elderflower syrup that was used in the wedding cake.
Later tonight, the newlyweds will head to a second reception with close friends and family.
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(photos via David Parker/WPA Pool/Getty Images)