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Wedding Menu

For details regarding our Wedding and Function packages please contact Caroline Aldred on 01959 567115 or email caroline.aldred@westerhamgc.co.uk.

Alternatively, you can order a brochure containing information regarding our packages.

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