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Drinks Reception for your Wedding

  • White Fruit and Cointreau Punch
  • Mulled Wine
  • Sherry
  • Kir
  • Kir Royale
  • Bucks Fizz
  • Specially Selected House Wine
  • Sparkling Wine
  • Champagne

    Reception on Arrival - Tea, Coffee & Biscuits - Complimentary


  • Fantail of Seasonal Melon with a Strawberry & Passion Fruit Coulis
    Farmhouse Egg Mayonnaise, on a Bouquet of Salad Leaves with Basil and Piquant Marie Rose Sauce
  • Smoked Chicken & Bacon Salad, with a mild curry Dressing
  • Dill Marinated Salmon, with Fresh Lemon & Pink Pepper Corn Vinaigrette
    Tossed Salad of Avocado, Smoked Bacon, Croutons, Spring Onion & Garlic Dressing
  • Seafood Potato Cake, Crisp Salad Leaves and a Coriander Dressing
    Crown of Chartreuse Melon, Topped with Tropical Fruit & Cherry Brandy
    Fresh Atlantic Prawn Salad on a bed of Crisp Lettuce with Spicy Marie Rose Sauce
    Chicken and Ham or Mushroom Vol au Vent garnished with a Crisp Side Salad


  • Fresh Cream of Market Vegetable Soup
  • Cream of Celery & Mushroom Soup
  • Potato & Leek Soup
  • Tomato & Basil Soup
  • Cream of Chicken Soup
  • Fresh Seafood Chowder
  • Shellfish Bisque
  • Potato and Salmon Soup

  • Beef Consommè
  • Chicken Consommès
  • French Onion and Port Consommès
  • Selection of Garnishes for the above include, Celestine (Crepes with Herbs), Julienne of (of Vegetable) or Vermicelli (Pasta)


  • Lemon or Orange Citrus Sorbet
  • Mango and Passion Fruit
  • Cassis Sorbet
  • Cranberry Sorbet
  • Champagne Sorbet

Main Courses

  • Oven Roasted Breast of Turkey carved onto Honey Glazed Ham with a Red Wine Herb Jus
  • Prime Roast Sirloin of Beef with Rich Chasseur or Creamy Peppercorn Sauce
  • Roast Leg of Lamb, with Herb and Fruit Stuffing & Mint Sauce
  • Poached Fillet of Atlantic Salmon finished with a Chive Cream or Sundried Tomato Sauce
  • Oven Baked Supreme of Chicken with fresh Baby Spinach & Tarragon Scented White Wine Sauce
  • Fillet of Cod Gratinated with Herb Crust, served with A Chardonnay Buerre Blanc
  • Roast Loin of Pork with Apricot Stuffing and Roast Garlic Cream Sauce on a Burgundy and Shalot Jus.
  • Roast Breast of Chicken.with Basil Stuffing on a Burgundy and Shalot Jus

Vegetarian Dishes

  •  Tortellini of Spinach and Ricotta in a Cherry Tomato & Basil Sauce
  • Wild Mushroom Risotto, served with Creamy Arborio Rice
  • Vegetarian Tagliatelle, Herbs and Crispy Vegetables in a Cheese and White Wine Pesto Sauce
    Crispy Quorn Fillets garnished with a rich White Wine & Tarragon Sauce

    Choice of two

    Creamed / Buttered Baton Carrots
    Brussel Sprouts with Julienne of Bacon
    Buttered Broccoli with toasted Almonds
    Cauliflower Mornay
    Carrot and Parsnip puree
    Braised Savoy Cabbage

    Choice of two

    New Boiled (in season)
    Lyonnaise (Sliced with onions & Shallow Fried) 2.50 extra per person
    Boulangier Sliced with Onions & Bacon (Baked in Stock)


    Freshly Baked Apple & Cinnamon Crumble
    Freshly Baked Profiteroles served with Chantilly Cream & warm Chocolate Sauce
    Sticky Toffee Hazelnut Pavalova
    Baileys & Irish Whiskey Cheesecake
    Home Baked Apple & Cinnamon Strudel, served with Chantilly Cream
    Tuille basket of Fresh Seasonal Fruits
    Passion Fruit Mousse served in a Chocolate Cup
    Black Forest Gateau with fresh Strawberry
    Strawberry Mousse on a Vanilla Bean Anglaise
    Fresh Fruit Pavalova or Meringue Nest
    Baked Alaska
    Sticky Toffee Pudding served with Warm Crème Anglaise
    Assiette Du Chef (to include any five miniatures of the above) Baked Alaska

    Evening Reception

    Selection of Sandwiches
    Cocktail Sausages
    Sausage Rolls
    Duck or Vegetable Spring Rolls
    Chicken & Ham Vol au Vent
    Crispy Chicken Goujons
    Filo Wrapped Parcels
    Tea or Coffee
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