Spring/Summer Wedding Menu 2
Homemade ham hock and apricot terrine, with pickles and garden grown edible flowers, crusty slices of ciabatta and red onion chutney.
Loch duart salmon and dill, Fish cakes, wild rocket and capers and lime dressing
Asparagus and cured ham topped with a free range poached egg dressed with grain mustard vinaigrette
Roasted red pepper and tomato soup, with a basil dressing topped with crusty ciabatta.
Sour bread brochette, minted crushed pea and asparagus dressed with olive oil.
Antipasti sharing platters for the table (an excellent ice breaker) with cured meats olives, sun dried tomatoes, mixed breads and dipping oils
Caesar salad croquettes, romaine and water puree, anchovies and parmesan
Slow roasted Suffolk lamb shanks, slow cooked with a salt and mint crust, served with creamy mashed potatoes and fresh minted peas with a red wine and rosemary sauce.
Portabella mushroom stuffed with blue cheese and walnut, sweet Potato and chick pea salad (V)
Pan fried thyme venison, broccoli and stiltonpuree, mushrooms, topped with parsnip crisp, finished with a dark red wine jus.
Roasted salmon fillet, crushed leek and potatoes and asparagus finished with a creamy white wine sauce.
Roasted lemon and thyme chicken with a honey glaze served on a bed of chicory salad and garlic new potatoes terrine. (Gluten free)
Lemon sole fillets, seasoned jersey royals, garlic green beans and lemon and butter dressing.
All the above are served with seasonal vegetables
Baileys parfait, orange and passion fruit.
Dark chocolate brownie served fresh raspberry garnished with a biscuit crunch and dressed with chocolate sauce.
Trio of desserts – Eton mess, chocolate and caramel tart, raspberry roulade.
Individual Lemon Tart, fresh raspberries.
Vanilla and raspberry Crèmebrule.
White chocolate pannacotta, strawberries and honeycomb.
Chocolate Tart, caramel banana and passion fruit cream.
All served with jugs of cream on each table