3 Course Wedding Breakfast

STARTERS

• Homemade soup with warm bread & butter (V*, VG*) Choose from the following…
  • Tomato & red pepper, sundried tomato, black pepper & garlic croutons, micro basil
  • Leek & potato, bacon lardons, parmesan crisps, chives
  • Butternut squash, chilli flakes, coconut yoghurt, spring onion
  • Broccoli & spinach, blue cheese crumb, chopped walnuts, micro celery
  • Curried cauliflower, crispy shallots, mint yoghurt, micro coriander 
• Classic prawn cocktail with Marie rose, pickled cucumber, crispy breaded prawns, wholemeal bread
• Beetroot carpaccio with roasted artichoke, lemon & black pepper vinaigrette (VG)
• Sautéed mushrooms on brioche toast, with a blue cheese crumb (V)
• Beef & potato croquette with mustard cream, baby radish & crispy spring onion
• Baked goats cheese tart with onion chutney & balsamic roasted beetroot (V)
• Cauliflower fritters with cumin spiced cauliflower purée, spring onion yoghurt (VG)
• Smoked mackerel pâté with caramelised pine nuts, pickled pear & crispy ciabatta 

MAINS

• Garlic grilled chicken fillet with sweet potato rosti, green beans & garlic cream sauce
• Chargrilled beef steak with triple cooked chips, roasted carrots, broccoli & garlic butter
• Pan seared cod loin with sautéed new potatoes, grilled green beans, cream tomato sauce
• Grilled pork loin steak with creamed potatoes, roasted broccoli, Diane sauce
• Butternut squash tagliatelle with spinach, toasted pine nuts, garlic & lemon pesto (VG)
• Pan seared chicken supreme with dauphinoise potatoes, garlic sautéed greens, wholegrain mustard jus
• Herb crusted salmon fillet with potato & spinach gratin, roasted bean & chorizo ragu
• Slow braised beef with creamed potatoes, baby onions, roasted carrots, Yorkshire pudding, beef gravy
• Pork tenderloin with crispy parmentier potatoes, broccoli, apple crisp, apple cider jus
• Sweet potato gnocchi with roasted red peppers, spinach, garlic & thyme pesto (VG)
• Pan seared rosemary rack of lamb with duchess potatoes, caramalised carrots, thyme & red wine jus
• Seared seabass fillet with herb crushed new potatoes, sautéed samphire, mussel cream
• Grilled sirloin steak with garlic sautéed new potatoes, cavolo nero cabbage, brandy peppercorn sauce
• Beef short rib with mustard crumb, thyme braised fondant potato, tenderstem broccoli, rich beef jus
• Wild mushroom risotto with grilled asparagus, pea shoots (VG)

DESSERTS

• Rich chocolate brownie with chocolate sauce, vanilla bean ice cream, Baileys Chantilly cream (V)
• Homemade sticky toffee pudding with toffee sauce, crème anglaise (V)
• Lemon curd tart with macerated raspberries, berry coulis, lemon sorbet (V)
• Seasonal berry pavlova with fresh berries, coulis, Chantilly cream (V)
• Vanilla crème brûlée with lemon shortbread, fresh berries (V)
• Baked cherry cheesecake with dark chocolate crumb, cherry sorbet (V)

Tea & coffee served to finish