Fine Food Matters

Package 1
£25pp plus vat

Starter:

Homemade seasonal soups with olive croutons, herb oil
or
A fan of seasonal melon garnished with exotic fruit, with a duo of fruit coulis.




Main Course:

Griddled suprême of chicken with roasted vine cherry tomatoes and a light basil cream
or
Roasted pork chop with chorizo mash and apple sauce.




Dessert:

Homemade lemon meringue pie, fresh raspberries
or
Eton Mess cheesecake with fruit coulis.

Package 2
£35pp plus vat

Starter:

Salmon gravalax marinated in Dijon mustard and caper dressing with baby celery leaves
or
Classic chicken liver pâté with Melba toast and Cumberland jelly
or
Caramelised red onion tart, Parmesan snow and dressed rocket.




Main Course:

A tasting of chicken , chicken and mushroom pie, seared corn fed chicken breast with a fondant potato and port jus.
or
Fillet of poached turbot, king prawn bayonets, Champagne and coriander cream
or
Slow cooked blade of beef, baby root vegetables, Dauphinoisepotatoes, port gravy
(Served with fresh seasonal market vegetables)




Dessert:

A selection of local cheeses served with grapes and biscuits.
or
Toffee and apple tart with vanilla English cream
or
A trio of the couples choice.

Package 3
£45pp plus vat

Daytime food:

The couple to choose a starter, main and a desert from our wedding menu selection above or a menu can be designed to suit their taste. Tea, coffee and petit fours to be follow.




Evening Food:

A hog roast with all the trimmings will be served for your evening food (suitable for up to 100 people)

Starters

  • Homemade seasonal soups with olive croutons, herb oil
  • Caramelised red onion tart, Parmesan snow and dressed rocket
  • Devonshire fish cakes with dill and cucumber dressing
  • Salmon gravalax marinated in Dijon mustard and caper dressing with baby celery leaves
  • Buffalo Mozzarella with vine cherry tomato, basil and rocket salad
  • Watercress and Jersey Royal velouté served with garlic croutons
  • Smoke salmon and crème cheese roulade, baby leaves and pickled lemon coulis
  • Poached pear, caramelized fig with roasted pine nut salad with grilled Halloumi
  • Salad of golden and ruby beetroot, goats cheese mousse, truffle and candied hazelnuts
  • Pan-fried dived scallops with cauliflower bhajis with a fresh mint and pea puree
  • A fan of seasonal melon garnished with exotic fruit & duo of fruit coulis
  • Classic chicken liver pate with Melba toast and Cumberland jelly
  • Homemade ham hock terrine with deconstructed piccalilli
  • Dublin Bay prawn and crayfish salad with a spicy Bloody Mary sauce
  • Tian of smoked salmon, tiger prawns and pickled cucumber
  • A selection of Spanish tapas

Main Courses

  • Griddled suprême of chicken with roasted vine cherry tomatoes and a light basil cream
  • Baked fillet of salmon with a thin herb crust and Champagne sauce
  • Classic Beef Wellington, baby roasted onions, Cassis jus
  • Roast suprême of chicken, Dauphinoise potatoes, oyster mushroom and tarragon fricassée
  • Fillet of Cornish Pollock, saffron potatoes and coconut froth.
  • Best end of lamb with a red currant sauce
  • Seared duck breast with chorizo creamed cabbage, beetroot and apple mash, Port jus
  • Welsh rack of lamb herb crust, HassleBack potatoes, parsnip crisps red wine gravy
  • Cannelloni of butternut squash, wild mushrooms toasted pine nuts, dressed leaves
  • Moroccan Lamb stuffed with a cous cous, aubergine, roast pepper, Rosemary & Harissa, stuffing
  • Fillet of beef sautéed in red wine served with honey glazed carrots, garlic & chive mash, topped with a red onion marmalade and Barolo Jus
  • Pan fried sea bass with sautéed new potatoes, chorizo and aubergine caviar corralled by a red pepper Purée
  • Roast saddle of lamb with apricot stuffing, spring onion mash, confit of celeriac and blackberry jus
  • Line caught tempura battered cod, slow cooked chips, minted pea puree
  • Fillet of poached turbot, king prawn bayonets, champagne and coriander cream
  • Slow cooked blade of beef, baby root vegetables, Dauphinoise potatoes, port gravy
  • Curried monkfish, spiced lentil dhal, saffron velouté

Desserts

  • Toffee and apple tart with vanilla English cream
  • Raspberry Crème Brulée with shortbread fingers
  • Blackcurrant cheesecake with seasonal fruits
  • Dark chocolate and rum truffle with white chocolate sauce
  • Baked franzipan and mango tart with a butterscotch sauce
  • Baked passion fruit & lemon tart with a fresh raspberry sauce
  • Caramelised bananas with a hot butterscotch sauce and a rum & raisin ice cream
  • Roasted pears with honey ice cream
  • Baked plum & apple stretzel tart with a cinnamon custard
  • Individual summer puddings and clotted cream
  • Iced lemon and lime posset with stewed strawberries
  • Iced raspberry & meringue bombe with a cinnamon shortbread biscuit
  • White chocolate and raspberry cheesecake
  • Bramley apple and cinnamon crumble with crème Anglaise
  • Chocolate tart , cherry jelly and clotted cream
  • Classic mixed fruit Eton Mess with strawberry jelly and raspberry coulis
  • Caramelised apple and Calvados Tarte-Tatin vanilla pod ice cream and custard
  • Award winning sticky toffee and date pudding, glazed bananas and butterscotch sauce
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