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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

Salad of white crab meat, prawns, spring onion, tomato, cucumber and herbs
bound with lemon mayonnaise (DF) (£1.50 + VAT supplement)

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

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

Chicken, pancetta, toasted focaccia and cos lettuce salad with Caesar dressing
(Available with avocado for vegetarians)

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, roquette and shaved Parmesan salad, gremolata dressing (GF)

Wild mushroom, spinach and goat’s cheese risotto (GF, V)

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

Pumpkin and herb tortelloni with olive oil and sage crumb (DF, V, Vg)

Grilled Crottin de Chavignol with roasted figs and smoked chilli jam (GF, V)

Roasted feta and watermelon with chilli and spring onion salsa, basil cress (GF, V)

Main course

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

Roast fillet of cod with grilled courgettes, boulangère potatoes and rich tomato basil sauce (DF, GF)

Harissa marinated salmon fillet with roasted sweet potato, aubergine and onion, coriander verde sauce (DF, GF)

Roast beef sirloin on a caramelised onion potato cake and chargrilled asparagus, with wild mushroom and Madeira jus (GF)
(Available as a fillet of beef for a £2 + VAT supplement)

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

Roast free range chicken breast with roast cocotte potatoes, tenderstem broccoli, sage and onion stuffing and gravy

Guinea fowl breast filled with mushroom & mustard with fondant potato, peas and leeks and a 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 + VAT supplement)

Slow roasted belly of pork with sautéed kale, garlic mash and red onion gravy (DF, GF)

Tandoori marinated paneer on spinach and Bombay potatoes with a creamy masala and coriander sauce (GF, V)

Cannellini bean, seed and mushroom pithivier with chunky glazed carrots, green beans and turmeric herb sauce (DF, V, Vg)

Char-grilled tofu steak with boulangère potatoes, spinach, asparagus, tomato chutney and peppercorn sauce (DF, GF, V, Vg)

Desserts

Blueberry frangipane tart with peach caramel sauce (V)

Champagne and strawberry mousse

Baked vanilla cheesecake with elderflower marinated strawberries (V)

Normandy apple tart with vanilla cream sauce and rum soaked raisins (V)

Baked chocolate fondant served with morello cherry compôte and vanilla ice cream (V)

Lemon posset served with fresh raspberries, tart lemon curd and mini meringues (GF, V)

Chocolate crème caramel with Amaretti biscuits (V)

Light orange zest sponge with custard (V)

Custard chocolate pot with meringues and raspberries (DF, GF, V, Vg)

A selection of canapé desserts including chocolate dipped strawberries, lemon posset, macarons, cheesecake selection, tiramisu and fruit skewers. Served plated or from a buffet (£1.50 + VAT supplement)

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