Wedding Sample Menu

Please choose 1 starter, 1 main course and 1 dessert from the menu below.
If you wish to offer your guests a choice menu of up to 3 options a £5.00 per person supplement will apply.

 

 

Starters

 

Warm Mackerel Escabèche

shaved fennel, radish and orange salad

 

Smoked Chicken Ballotine

dates purée, pickled cauliflower and tarragon wafer

 

Warm Goats’ Cheese

Spanish gazpacho, red onion and olives (v) (g)

 

Prawn and Brown Shrimp Tian

cucumber jelly, avocado puree, parmesan crisps

 

Citrus and Elderflower Cured Salmon

beetroot puree, herb salad and toasted sourdough bread

 

Broccoli, Stilton and White Wine Soup

garlic croutons (v) (g)

 

Charentais Melon and Watermelon Terrine

Monbazillac granité and popping candy (v) (g)

 

 

Chef Suggested Starters

 

Confit Duck and Foie Gras Terrine

pickled beetroot, frisée and shallot salad

2.50 supplement per person

 

Sesame and Lime Marinated Tuna Carpaccio

moults and baby coriander

1.50 supplement per person

 

Spinach, Confit Tomatoes and Feta Ravioli

saffron sauce vierge

1.00 supplement per person

 

 

Main courses

 

Corn Fed Chicken Breast

fondant potatoes, cabbage and pancetta fricassée, Madeira jus

 

Slow Cooked Pork Belly

sage mash potatoes, carrots and spring onion medley, mustard and cider jus

 

Pavé of Beef

celeriac 2 ways, chateau potatoes, silver skin onions, peppercorn sauce

 

Poached Salmon

basil gnocchi, salsa rosa (sunblushed tomatoes, lemon and orange segments, basil, caviar)

 

Pan Roasted Hake

braised Puy lentils, wild mushroom fricassée, sorrel and white wine cream

 

Mediterranean Vegetable Roulade

tomato and oregano sauce (v)

 

Walnut and Roasted Vegetables Pithiviers

borlotti beans and chunky salsa (v)

 

Organic Pearled Risotto with Braised Celeriac

red watercress and parmesan salad (v) (g)

 

Three Bean Cassoulet

butternut squash fondant, roasted garlic and local wild mushrooms (v) (g)

 

Baked Warm Goats’ Cheese

with apple and pear and saffron compote, red pepper dressing and topped with toasted walnuts (v) (g)

 

Roasted Vegetable, Walnut and Almond Pithiviers

with parsley new potatoes and a tomato and basil sauce (v)

 

 

Chef suggested Main courses

 

Lamb Rump

minted garlic Dauphinoise, braised red cabbage and port wine jus

4.00 supplement per person

 

Beef Wellington

roast potatoes, seasonal vegetables

7.00 supplement per person

 

 

Desserts

 

Chocolate and Hazelnut Fudge Cake

fromage blanc sorbet (g)

 

Lemongrass and Vanilla Cheesecake

passion fruit sorbet

 

Strawberry Bakewell Tart

strawberry ice cream, almond crumble

 

Vanilla Crème Brûlée

red wine poached pear, pistachio soil (g)

 

Classic Bakewell Tart

cherry sorbet

 

Selection of 3 Local Cheeses

grapes, crackers and old fashioned chutney (g)

 

Selection of Sorbets (g)

Fruit Salad (g)


 

Chef suggested Desserts

 

Selection of 5 French and English Cheeses

grapes, crackers and old fashioned chutney

2.50 supplement per person

 

A Tasting of Chocolate

chocolate fudge cake, white chocolate parfait, chocolate sorbet and candy floss

2.00 supplement per person (not available with choice menu)

 

 

This menu is an example, and is subject to change without notice.

Should you have concerns about food allergens or intolerances, please talk to a member of staff before ordering your food or drink.