Wedding Menus
Spring Menu
STARTER
Beef cheek croquettes with parsnip puree and beef glazing
Chili and lemon crab linguine
MAINS
Confit duck leg, sweet potato pure, green veg and miso sauce
Lemon sole sauteed new potatoes, steamed broccoli and baby caper butter
DESERTS
Vanilla panna cotta with rhubarb compote
White chocolate brownie passion fruit sorbet
Summer Menu
STARTER
Bacon wrapped asparagus, topped with rocket and parmesan salad
Tuna carpaccio with apple and mustard dressing, pickled cucumber
MAINS
Rump of lamb with roast potatoes, asparagus and minted jus
Fillet of sea bass with sauté samphire, herb new potatoes and shrimp butter
DESERTS
Chocolate tart with strawberry sorbet
Vanilla cheesecake topped with pineapple jelly
Autumn Menu
STARTER
Salmon, crab and sweet potato croquettes with jalapeno caesar dressing
Cod cheeks with tartare sauce and lemon
MAINS
Chicken Supreme with creamy mushroom sauce, mash potatoes and green vegetables
Fillet of Cod with crushed new potatoes, fine beans and salsa verde
DESERTS
White chocolate cream cheese tartlet with lemon jelly and raspberry coulis
Chocolate profiteroles topped with chocolate sauce and fresh strawberries
Winter Menu
STARTER
Heritage beetroots with goats cheese, fetta, pomegranate olive oil
Roasted chilli and garlic king prawns on a toasted bruschetta
MAINS
Venison fillet, celeriac mash potato, braised red cabbage juniper berry jus
Salmon teriyaki , dressed rice, cucumber and celery salad
DESERTS
Eaton mess with fresh berries and raspberry coulis
Sticky toffee pudding with butterscotch sauce and double cream
