Sample Wedding Menu

(V) – Suitable for vegetarians (N) – May contains nuts

Canapé reception options

Hot

  • Mini Thai fish cakes with sweet chilli sauce
  • Roast beef Yorkshire puddings with horseradish
  • Red onion jam and goats cheese tarts (V)
  • Chicken Satay with peanut dipping sauce (N)
  • Lamb koftas with minted yoghurt
  • Wild mushroom and mascarpone puff pastry galette (V)
  • Mini Chinese vegetable spring rolls with soy dip (V)
  • Hoi Sin Duck Pancakes with cucumber

Cold

  • Smoked trout on a potato pancake with chive crème fraiche
  • Roast salmon teriyaki
  • Chilled gazpacho soup shot with tomato and mozzarella (V)
  • King prawns with guacamole
  • Asparagus wrapped in Parma ham

Wedding breakfast options

Starters (served with bread and butter)

  • Wild mushroom soup with truffle oil and chives (V)
  • Smooth chicken liver parfait with toasted brioche and apple chutney
  • Tomato and mozzarella puff pastry pizza with basil pesto (V)
  • Poached salmon ballontine with a green bean salad and lemon and herb mayonnaise
  • Gallia melon and Parma ham with wild rocket, basil, pinenut and parmesan salad (N)
  • Baked filo tart with caramelized onion and brie with a watercress cream sauce (V)
  • Individual Toad ‘n’ the hole with a sage salad and shallot gravy
  • Twice baked blue cheese soufflé with a poached pear and hazelnut salad (V)
  • Garlic roast mushrooms on toast with poached egg and crispy pancetta
  • King prawn and avocado cocktail
  • Goats cheese and red onion tart with hazelnut pesto (V)

Main Courses (served with mixed seasonal vegetables)

  • Chicken ballontine wrapped in bacon stuffed with a leek and mushroom mousse, dauphinoise potatoes and red wine jus
  • Grilled chicken supreme with Pomme Anna potatoes and a mushroom cream sauce
  • Local sausages with creamy mash potato and onion gravy
  • Roast salmon fillet with new potatoes and a tarragon beurre blanc
  • Mixed vegetable Moussaka with feta cheese, an oregano crust and tomato jam (V)
  • Marinated rump of lamb (cooked pink) with gratin dauphinoise potato and a red wine jus
  • Slow roast Confit duck leg with creamed leeks and fondant potato
  • Sauté seabass fillet with a saffron and crayfish risotto and sauce vierge
  • Fillet steak with lyonnaise potatoes, roast tomato, mushroom and a port jus
  • Baked monkfish wrapped in Parma ham with roasted Mediterranean vegetables and red pepper coulis
  • Stuffed roast peppers with cous cous and ratatouille with garlic butter (V)

Desserts

  • Vanilla cheesecake with strawberry compote
  • Soft chocolate cake with orange crème anglaise and ice cream
  • Individual pecan pie with toffee sauce and mascarpone (N)
  • Fresh fruit salad with mango sorbet
  • Meringue pillow with raspberry and passionfruit cream
  • Banoffee pie with banana ice cream
  • Glazed lemon tart with blueberry compote
  • Raspberry and lime crème brulee with shortbread biscuit
  • Mixed cheese board with biscuits and chutney (N)
  • Rich chocolate and Baileys torte with praline custard (N)
  • Tea and coffee

Children’s options £10 per head

Please let us know if you have any special dietary requirements

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