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

Tian of lemon-cured fresh salmon and white crab with feta, lime and chive crème fraîche dressing (G)

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

Scottish smoked salmon with dill cream cheese, citrus dessing, crispy capers and warm lemon blinis (for a £2 supplement available with farmed caviar)

Tuscan chicken liver pâté with fig and mustard seed compôte and caramelised onion focaccia

Pan-fried seabass niçoise with green bean and potato salad, quail’s eggs and tapenade (D, G)

Chilli-roasted feta with watermelon and mizuno, balsamic pearl dressing (V, G)

Asparagus with Parma ham, a warm poached egg and Hollandaise dressing (G) (also available wrapped in white radish or smoked salmon)

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

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

Smoked ham hock croquet on crushed peas, cider and English mustard cream sauce

Warm sweet potato, pinenut and goat’s cheese galette, roquette salad (V)

Spinach and ricotta roulade with saffron soubise and beetroot crisps  (G, V)

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

Risotto with pea, asparagus and pecorino, Parmesan crisps (G, V) (other seasonal options available on request)

Confit duck terrine with Sauternes and Mandarin jelly, dressed baby leaves

Parma ham and burrata salad with slow roasted cherry tomato compôte and fig balsamic dressing (G)

Twice baked smoked haddock soufflé with a white wine, Parmesan and English mustard sauce (also available with leek and Stilton instead of smoked haddock)

Seared, marinated and sliced tuna loin with pickled sesame cucumber, wasabi, avocado and coconut dressing (G) (The tuna will be cooked rare unless otherwise requested)

Crab and squid ink tortelloni with a tomato, samphire and lime butter dressing

Caramelised red onion tart with ratatouille (V)

Main course

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

Lemon and cumin marinated free-range chicken breast with a sweet potato fondant, Persian pomegranate sauce and chargrilled spring onions (G)

Pan-fried organic salmon with a fennel and sweet potato boulangere, seagreens and vermouth cream sauce (G)

Pan-fried monkfish Bourguignon with saffron and celeriac mash

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

Stuffed Guinea fowl breast with glazed carrots, baby leeks and mashed potatoes, pink peppercorn sauce (G)

Free-range paprika dusted chicken breast on cannellini bean mash with a warm, wild mushroom, pinenut, broad bean and plum tomato salsa (G)

Roast chicken breast with an apple, rosemary and mustard cream sauce, shredded caraway cabbage and buttered mash potato (G)

Twice-cooked belly of pork rubbed with fennel seeds, served with red cabbage and garlic mash, creamy grain mustard sauce (G)

Roast rump of lamb served with dauphinoise potatoes, spinach, roast vine tomatoes and rosemary jus (G)

Roast breast of duck on a root vegetable, lentil and cumin mash with caramalised kumquats and herb jus (G)

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

Tournedos of beef with horseradish rosti potatoes, green beans and Madeira truffle sauce (£2.00 supplement)

Braised Scottish beef rump with spicy sausage and smoked bacon cassoulet, saffron cocotte potatoes and watercress (G)

Beetroot tart Tatin with warm potato and chive salad, vanilla scented beans (V)

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

Mushroom and nut Wellington with spinach and crushed thyme carrots, rich vegetable sauce (V)

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

Polenta cake topped with baby roast aubergine, sun-blushed tomato and marinated artichoke, basil oil dressing (D, G, V)

Desserts

Apricot and almond frangipane tart (V)

Pear, sultana and white chocolate brioche pudding served with berry compôte (V)

Elderflower, crème fraîche and red honeycomb crunch (G)

Champagne and strawberry mousse (V)

Black forest pavlova (G, V)

Tart Tatin with caramelised apple, served with stem ginger cream (V)

Passion fruit and citrus cheesecake

Baked chocolate fondant served with ice cream (V)

Eton mess style dessert with meringue, cream, fresh strawberry and raspberry crumble topping (G, V) (available as a tropical fruit mess)

Buttermilk pannacotta with kumquat and apricot compote (G)

Lemon posset served with lavender shortbread (V)

Cornish blue and walnut savoury cheesecake with pear and grape chutney (V)

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



















Key:

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