Wedding Menus
Selection of
Starters
Carrot, Ginger and Honey Soup, Parsnip Crisp, Lime Zest Crème Fraiche (v)
Vegan Butternut Squash with Mango Chutney, Crispy Sage and Pumpkin Seeds (v)
Gin Cured Salmon, Horseradish, Peas Puree and Tuill
Chicken Liver Parfait, Toasted Sourdough, Cherry Compote
Fillet of Mackerel, Jerusalem Artichoke, Pickled Fennel, Beetroot Crisp
Chicken Terrine with Black Garlic Mayo and Charcoal Leek
Selection of
Mains
Roast Sirloin of Beef, Roast Potatoes, Gravy
Rump of Lamb, Fondant Potatoes, Burnt Shallot Puree, Heritage Carrots, Minted Jus
Chicken Ballotine, Crispy Pancetta, Creamed Leeks, Wholegrain Mustard Sauce
Pan Fried Wild Salmon, Saffron Potatoes, Grilled Asparagus, Brown Shrimp Beurre Blanc
Fillet of Hake, Parsley Crumb, Samphire, Parmentier Potatoes, Choron Sauce
Wild Mushroom Gnocchi, Spinach, Creamed Garlic Sauce, Truffle Oil (v)
Selection of
Desserts
Selection of Cheese, Biscuits, Fruit Chutney
Dark Chocolate Fondant, Crème Fraiche Ice-Cream
Strawberry Eton Mess
Baileys Panna Cotta, Coffee Syrup, Hazelnut Crumb
Warm Summer Berry Crumble, Crème Anglais
Homemade Selection of Ice-Cream/Sorbet