Wedding Menu

Starters

French Onion Soup

Topped with Gruyere Crouton

Plum Tomato & Pimento Soup (v)

Topped with Parmesan Crouton

Cream of Chicken & Leek Soup

Topped with Herb Croutons

Salad of Parma Ham and Fig with Fresh Mango (£1.00 Supplement)

Tossed in Roquette, Spring Onions & Lime Dressing

Gravalax of Salmon

Served with Grain Mustard Potato Salad & Balsamic Reduction

Pan Fried Wild Mushrooms on Toast

Served with a Smoked Bacon Cream Sauce with Toasted Pine Nuts

Prawn & Avocado Salad

Served with Sun-Blush Tomato Vinaigrette

Tian of Melon with Vanilla Crème Fraiche

Served with seasonal Fruits & Fruit Coulis

Duck & Orange Pate with Toasted Ciabatta

Served with Red Onion Jam

Gateaux of Beef Tomato & Buffalo Mozzarella (v)

Served with Marinated Olives & Fresh Basil

Main Courses

Sautéed Chicken Supreme Wrapped in Pancetta & Sage

Served with a Shallot & Red Wine Reduction

Seared Chump of Lamb topped with a Herb Crust (subject to a supplement charge)

Set on Provencal Vegetables with a Tomato & Basil Veloute

Baked Scotch Salmon en Croute

Topped with a Coriander, Tomato & Spinach Farce with a Ginger & Lemon Beurre Blanc

Honey Glazed Medallions of Pork

Set on a Mustard Seed Mash with a Cider & Sage Sauce

Roast British Sirloin of Beef (subject to a supplement charge)

Served with Yorkshire Pudding & Jus Lie

Ricotta, Mushroom & Nut Wellington (v)

Served with a Red Pesto Cream Sauce

Baked Bell Peppers (v)

Stuffed with Feta Cheese, Coriander & Marinated Olives

Tomato & Ricotta Tortellini (v)

Served with a Garlic & Herb Sauce

Wedding Fork Buffet

Choice of Plated Starter

Served Hot

Choose 2 from below

Thai Style Chicken Stir Fry

Strips of Chicken Marinated in Lime, Lemongrass, Chilli & Coriander, Wok fried with Coconut Cream, Lime Leaves, Peppers, Spring Onions & served with tossed Egg Noodles

Casserole of Rabbit & Olives

Tender Pieces of Rabbit cooked slowly with Tomatoes, Fresh Herbs & Olives and served with Sautéed Herb Potatoes

Char Grilled Red Snapper

Marinated in Basil & Lemon with a Tomato Salsa & served with Mediterranean Cous Cous

Bangers & Mash

Braised Venison & Wild Boar Sausages served with Creamed Herb Potatoes and Red Wine Jus

Chicken Jalfrezi

Fiery hot pieces of Chicken with a thick Chilli & Coriander Sauce served with fragrant Coconut Rice

Salmon en Croute

Whole Baked Salmon topped with a Spinach & Pimento Mousse & baked in Lattice Puff Pastry & served with Minted New Potatoes

Chicken Forristiere

Diced pieces of Chicken cooked in a Wild Mushroom & Cream Sauce, served with Sautéed Potatoes

Dressed Buffet

• Roast Sirloin of Beef with poached Asparagus
• Honey baked & Parma Ham with glazed Figs
• A selection of Poached & Smoked Fish

Salads

• Sweet Potato Salad with Spring Onions & Mustard Vinaigrette
• Roasted Mediterranean Vegetables with Olive Oil
• Mixed Leaf Salad
• Beef Tomato & Red Onion Salad with Pesto Oil
• Cucumber with a Yoghurt & Mint Dressing
• Course Cut Coleslaw
• A Selection of Flavoured Baked Breads

Desserts

• Trio of Chocolate Mousse
• Lime & Ginger Cheesecake
• Baileys Torte
• Woodland Fruit Pavlova
• French Apple Flan
• Traditional Profiteroles