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

Scottish smoked salmon with dill, caper, red onion and gherkin cream cheese, lemon blinis and watercress salad

Citrus-cured fresh salmon and white crab with lime and chive crème fraîche dressing (GF) (£1 supplement)

Pan-fried yellowfin tuna niçoise with preserved lemon oil (DF, GF)

Tuscan chicken liver paté with fig and mustard seed chutney and toasted focaccia

Asparagus wrapped in Parma ham with a warm poached egg and chervil Hollandaise (GF) (Also available with grilled courgette as a vegetarian alternative)

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

Twice-baked smoked haddock soufflé with a white wine and English mustard sauce
 
Chorizo and saffron risotto with charred red peppers, peas and Manchego (GF)
 
Italian style aubergine bake with mozzarella cream and cherry tomato
sauce (GF, V)
 
Pumpkin and sage ravioli with olive oil, herbs and hazelnut (V, Vg)
 
Grilled Crottin de Chavignol on toasted brioche with smoked chilli jam and endive salad (V)
 
Roasted feta and watermelon with chilli and spring onion salsa, basil cress (GF, V)

Main course

Pan-fried farmed seabass on crushed new potatoes with asparagus and saffron
chive sauce (GF)

Cod fillet gently cooked in aromatic stock and served with confit fennel, pilaf rice and Provençale sauce (GF)

Roast salmon served on pea, herb and caramelised shallot potatoes with Prosecco,
spring onion and cucumber beurre blanc

Roast beef sirloin on rosti potato and chargrilled asparagus, with wild mushroom and Madeira truffle jus (GF) (Available as a fillet of beef for a £2 supplement)

Confit duck leg on herbed mashed potato with pancetta Savoy cabbage and rich Port jus (GF)

Char-grilled paprika marinated free range chicken breast served with sautéed potatoes, tenderstem broccoli and creamy mushroom and tarragon sauce (GF)
 

Guinea fowl breast with thyme and lemon zest stuffing, glazed carrots, seasoned leeks and fondant potato, pink peppercorn sauce (GF)

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

Roast belly of pork with chorizo and mustard mash, sage and onion stuffing, braised red cabbage and cider sauce

Falafel Buddha bowl with warm couscous salad, roast butternut squash, grilled halloumi, houmous, tenderstem broccoli and peanut tahini dressing (V)

Lentil and vegetable cottage pie with Parmesan and breadcrumbed cauliflower cheese, sautéed Savoy cabbage (V)

Paneer and spinach masala with sweet potato bhaji, chickpea chips, turmeric yoghurt dressing and cherry tomato shallot salad (GF, V)
 

Desserts

Chocolate, almond and pear tart with spiced stem ginger cream and dark chocolate sauce (V)

Champagne and strawberry mousse

Normandy apple tart with Calvados cream sauce (V)

Baked chocolate fondant served with Morello cherry compote and vanilla ice cream (V)

Banoffee cheesecake
 

Lemon posset served with fresh raspberries, tart lemon curd and honeycrunch biscuits (GF, V)

Rooibos tea crème brûlée with apricot purée and a tonka chocolate quenelle (GF)

Treacle and orange zest sponge with custard (V)

Baked chocolate fondant served with Morello cherry

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



















Key:

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