A traditional three course wedding breakfast.
Starters
Please choose one meat or fish dish and one vegetarian dish
- Scottish Smoked Salmon
- With dill mustard sauce and micro salad
- Prawn Cocktail
- Served on a bed of lettuce with sauce Marie Rose
- Tiger Prawns
- With a mango and avocado, lime, coriander, chilli and honey salad (supplement)
- Antipasti
- A selection of Italian parma ham, salami, marinated olives and roasted peppers drizzled with olive oil, thyme and rosemary (supplement)
- Chicken Liver Pate
- With red onion chutney on sourdough baguette
- Foie Gras du Canard
- Thinly sliced baguette with sauternes Gelee (supplement)
- Smoked Duck Breast
- Served on a bed of lambs lettuce and walnuts dressed with olive oil and sherry vinegar (supplement)
- Carrot, Orange and Curry soup (v)
- With herby croutons
- Buffalo Mozzarella and Beef Tomatoes (v)
- With basil, olive oil and balsamic glaze
- Tomato Soup (v)
- With herby croutons and crème fraiche
- Spinach and Ricotta Ravioli (v)
- With rocket pesto and roasted vine tomatoes (v)
- Goats Cheese and Red Onion Tart (v)
- Served with rocket and cherry tomatoes (v)
Mains
Please choose one meat or fish dish and one vegetarian dish
- Chicken Breast Wrapped in Pancetta
- Filled with mozzarella and sundried tomatoes
- Braised Lamb Shank
- With a red wine reduction
- Beef bourguignon
- With pickled baby onions
- Confit of Duck Leg
- Poached Salmon in a White Wine Sauce
- With pea mousse
- Pan Fried Seabass
- With capers and lemon butter
- Spinach and Ricotta Ravioli (v)
- With sage butter and roasted vine tomatoes
- Vegetarian Wellington (v)
- Penne with Wild Mushroom Ragout (v)
- Classic French Chateaubriand (supplement)
Accompaniment
Please choose one of the following side dishes
- Buttered parsley baby potatoes
- Creamy herb mash
- Horseradish new potato stack
- Potato dauphinoise
- Garlic and rosemary potatoes
- Pommes Duchesse
Side Dishes
Please choose two of the following side dishes
- Slow braised red cabbage
- Honey and rosemary channtenay carrots
- Mediterranean vegetables
- Asparagus tips with a citrus dressing (seasonal)
- Fine green beans
- Roasted root vegetables
Desserts
Please choose two of the following desserts
- Classic Eton Mess
- With Kentish strawberries and summer fruit coulis
- Coconut and Mango Salad
- With a passionfruit cream
- Tart au Citron
- With fruits of the forest coulis and crème Chantilly
- Truffon au Chocolat
- With wild berry and garden mint
- Rich Italian Amaretto and Mascarpone cream
- With fresh strawberries on an amarettini biscuit crumble
- Gelee of Champagne
- With suspended fruits and edible flowers
- Caramelised Banana
- With rich Chantilly cream and a toffee crisp
- Black Forest Chocolate Mousse
- Morello cherries marinated in Kirsch with chocolate shavings
- Chocolate Brownie
- With Bailey’s banana trifle and salted caramel
All prices shown are per person (other than hog roast option)
Special dietary requirements can be catered for, please ask for full details
All prices exclude VAT and will be added to the final invoice
Cost includes the hire of cutlery, crockery, staff, table linen and napkins