Wedding Menus

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

Appetizers

• 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

Soups

• 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
  
  Consommès

• 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)

Sorbets

• 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
  
  Vegetables
  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
  
  POTATOES
  Choice of two
  
  Creamed
  Roast
  Croquette
  Garlic
  New Boiled (in season)
  Lyonnaise (Sliced with onions & Shallow Fried) 2.50 extra per person
  Boulangier Sliced with Onions & Bacon (Baked in Stock)
  
  Desserts
  
  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