Wedding Breakfast Menu

Please choose one starter, one main course and one dessert for your wedding breakfast menu. A vegetarian starter and main course can also be chosen in addition.


Starters

Lime and lemon-cured fresh salmon and white crab with keta, a lime and chive creme fraiche dressing, soft herb salad (GF) (£1 supplement)

Hot sauteed tiger prawns in a spicy Moroccan sauce with a salad of Greek yoghurt, pomegranate, pistachio and saffron pilau rice (GF)

Scottish smoked salmon with dill cream cheese, citrus dressing, crispy capers and warm lemon blinis

Chicken liver parfait with raspberry chutney, shallot and radish salad, warm mini baguette

Pan-fried seabass nicoise with preserved lemon oil (GF)

Chilli-roasted feta with watermelon and roquette, chilli oil and spring onion salsa (GF, V)

Asparagus with Parma Ham, a warm poached egg and Hollandaise dressing (GF) (also available with grilled courguette as a vegetarian alternative)

Crab and spring onion cake with grain mustard cream sauce and baby cress

Wafer thin bresaola with caramelised pear, curly endive and shaved Manchego salad, gremolata dressing (GF)

Smoked ham hock croquette on piccalilli with watercress garnish

Warm sweet potato, pine nut and goat's cheese galette, mixed baby leaf salad (V)

Grilled Crottin de Chavignol on toasted brioche with smoked chilli jam and endive salad (V)

Risotto with peas, asaparagus and pecorino, Parmesan crisps (GF, V)

Twice-baked smoked haddock souffle with a white wine and English mustard sauce

Twice-baked leek and Stilton souffle, paprika cream sauce (V)

Sesame coated seared tuna, Asian slaw, fresh lime and ginger dressing (DF) (The tuna will be cooked rare unless otherwise requested)

Caramelised red onion tart with ratatouille (V)

Italian style aubergine bake with mozzarella cream and cherry tomato sauce (GF, V) 

Main course

Pan-fried farmed seabass on pomme mousseline and asparagus with citrus beurre blanc (GF)

Roast cod on a tapas style base of chorizo, red pepper, sauteed potato, garlic, and thyme with salsa verde (GF)

Pan-fried organic salmon with fennel and potato rosti, seagreen vermouth cream sauce (GF)

Marinated free-range chicken breast with chickpea fondant, cumin carrots, roast aubergine and Persian pomegranate sauce (GF)

Stuffed guinea fowl breast with glazed carrots, seasoned leeks and mashed potato, pink peppercorn sauce (GF)

Paprika dusted free-range chicken breast on mashed roast sweet potato with a warm wild mushroom, pinenut, broad bean and plum tomato salsa (DF, GF)

Roast chicken breast with an apple, rosemary and mustard cream sauce, crushed caraway carrots and fondant potato (GF)

Twice-cooked belly of pork rubbed with fennel seeds, served with red cabbage and garlic mash, Calvados sauce (GF)

Roast rump of lamb served with dauphinoise potatoes, spinach, dried plum tomato and rosemary jus (GF) (Available on a 3 bone rack of lamb for a £2 supplement)

Port-glazed duck breast on herbed mashed potato with pancetta savoy cabbage and a rich jus

Braised lamb shank in a rich root vegetable and pearl barley sauce with mashed swede and potato

Tournedos of beef with rosti potatoes, green beans and wild mushroom, button onions, Madeira sauce (GF) (£2.00 supplement)

Braised blade of Scottish beef with spicy sausage and smoked bacon cassoulet, saffron cocotte potatoes and watercress (GF)

Red onion and beetroot tart, spaghetti of vegetables, roast cauliflower and shallot yoghurt (V)

Roast vegetable mille-feuille with peppers and aubergines served with roquette salad and smoked sun-blushed tomato paste (V)

Soft polenta with Portabello mushrooms and tender stem broccoli topped with crunchy onion rings (V)

Lentil, sweet potato and coconut stew served with paratha bread and coriander chutney (V)

Root vegetable Wellington with roast courgette ribbons and a creamy tomato and basil sauce (V)

Desserts

Apricot and almond frangipane tart (V)

White chocolate and raspberry bread and butter pudding (V)

Elderflower and lime curd mousse, red berry compote and honeycomb sprinkle (GF)

Champagne and strawberry mousse (V)

Banana split Pavlova with ice cream, nut sprinkle, chocolate and caramel sauce (V)

Tart Tatin with caramelised apple, served with cinnamon ice cream (V)

Passion fruit and citrus cheesecake

Baked chocolate fondant served with sea salt caramel ice cream (V)

Eton tidy (GF, V)

Chocolate cardamom tart with orange zest cream (V)

Lemon posset served with vanilla butter biscuits (V)

Warm St. Marcellin cheese with Kentish honey, cracked pepper, fig, radish and walnuts

A selection of British and Continental cheeses served with grapes, chutney, celery and crackers



















Key:

  • (V) Vegetarian dishes
  • (GF) Gluten free dishes
  • (D) Dairy free dishes