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