Wedding Menus
BRONZE MENU
£30 per person
STARTERS
Cauliflower and truffle soup (v)
Smoked salmon mousse with crisp shallot and caper dressing
Ham hock terrine with piccalilli and toasts
Glazed goats cheese and red onion tart and wild rocket salad (v)
Selection of cured meats with roasted pepper and balsamic onions
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MAINS
Red wine braised beef with thyme dumplings and creamed potato
Poached salmon fillet with buttered new potato salad and hollandaise
Slow roasted tomato and cashew nut roast with seasonal vegetables (v)
Garlic and rosemary roasted chicken breast, potato fondant and roast chicken jus
Pan fried seabass with tomato, basil and crab risotto
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DESSERTS
Warm chocolate brownie with mint choc chip ice cream
Vanilla crème brulee with shortbread biscuits
Glazed lemon tart with crème fraiche and raspberries
Sticky toffee pudding
Selection of local cheeses and biscuits
SILVER MENU
£40 per person
STARTERS
White onion soup with gruyere and croutons (v)
Smoked chicken salad with orange caramel and pine nuts
Home cured salmon gradvalax with pickled cucumber and radish
Honey glazed pork belly with black pudding and spiced tomato sauce
Summer pea and mint risotto with parmesan and pea tops
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MAINS
Herb crusted loin of lamb with dauphinoise potato and rosemary jus
Roasted ballontine of guinea fowl with thyme mash and calvados cream
Roast rump of beef with boulangere potatoes and red wine braised shallots
Saffron and confit shallot gnocchi with baby beetroot and herb salad
Whole grilled lemon sole with sauté potatoes and caper and anchovy butter
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DESSERTS
Chocolate and poached raspberry mousse
Eton mess
Peach Melba trifle
Butterscotch pannacota with gingerbread sponge
Selection of English and French cheeses and biscuits
GOLD MENU
£50 per person
STARTERS
Artichoke and parmesan veloute with truffled potato foam (v)
Free range chicken and foie gras terrine with baby leek and golden sultana
Textures of beetroot with goats cheese mousse and walnut praline (v)
Seared Dorset scallops with cauliflower bhaji and cumin foam
Smoked venison carpaccio with honey roasted figs and port reduction
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MAINS
Roast rack of New Forest lamb with pomme Anna, pea espuma and rosemary jus
Roasted fillet of brill with braised celery, fondant potato and oyster cream
Peppered duck breast with boulangere potato, kumquats and sherry vinegar jus
Sautéed spatzle with aubergine caviar, smoked pepper aioli and watercress (v)
Beef Wellington with port braised shallots
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DESSERTS
Dark chocolate moelleux with stout ice cream and spiced chocolate shards
Seville orange mousse with grand Marnier jelly
Strawberry and champagne trifle
Pistachio parfait with honey biscuit
Selection of artisan French and English cheeses, fig chutney and homemade bread