| Wedding Breakfast Menus |
The following Menu Choices are available for Wedding Breakfasts in 2009.Other choices may be available. If you have particular requirements please ask. STARTER Trio of Chilled Melon Cocktail soaked in a Coconut Liqueur Chef’s homemade Chicken Liver and Apricot Pate served with an Autumn Fruit Chutney and Melba Toast Gondola of Fresh Sweet Pineapple served with Seasonal Berries soaked in Cherry Brandy Fresh Homemade Cream of Sweet Potato & Lentil Soup Fresh Homemade Cream of Celery and Stilton Soup Fillet of Smoked Trout topped with a Julienne of Smoked Salmon set on Mixed Salad Leaves drizzled with a Dill Dressing Cocktail of Cornish Crabmeat & Prawns set on Iceberg Lettuce and coated in Sauce Marie Rose Baked Button Mushrooms finished in a Garlic and Brandy Cream Sauce topped with Parmesan Cheese Smoked Chicken and Smoked Bacon Salad with a Balsamic Glaze and Sun Dried Tomatoes MAIN COURSE Roast Leg of English Lamb served with a Port Wine Jus accompanied by a Redcurrant and Mint Tartlet Pan Fried Supreme of local Chicken topped with Asparagus Tips and coated in a Chestnut Mushroom & Tarragon Sauce Roast Topside of Scottish Beef served with a Red Wine and Wild Mushroom Sauce topped with Parsnip Shavings Roast Breast of Norfolk Turkey served with Bacon Roll, Chipolata Sausage & Cranberry Sauce Baked Supreme of Maigret Duck enriched by an Orange and Grand Marnier Sauce Sautéed Medallions of Pork Tenderloin finished in a Brandy, Mushroom and Cream Sauce served with a Timbale of Braised Rice Braised English Lamb Steak finished in a Redcurrant and Mint Sauce topped with Golden Croutons Poached Fillet of Poole Bay Plaice coated in a Saffron Cream Sauce topped with Watercress Leaves Baked Escalope of Salmon coated with a Champagne and Dill Sauce Grilled Fillet of Rainbow Trout topped with Prawn and Caper Butter DESSERTProfiteroles filled with Chantilly Cream and served with a Dark Chocolate & Baileys Liqueur Sauce Double Chocolate Torte with Grand Marnier & Orange Syrup Strawberry Choux Swans set on a bed of Strawberry Coulis Lemon Souffle Cake with Vanilla Sauce New York Style Baked Cheesecake with a Mixed Berry Compote Hot Black Cherries with Kirsch and Ice Cream Sticky Toffee Pudding served with a Hot Toffee Sauce Raspberry and Cream Meringue Nests Fresh Fruit Salad served with Cream English & Continental Cheese Platter and Biscuits. ALTERNATIVES If you wish to offer your guests a Vegetarian alternative from the selection below this can be arranged :- Vegetable & Nut Roast served with a Provencale Sauce Goat’s Cheese and Autumn Fruit Tart topped with Caramelised Mango set on Mixed Salad Leaves Field Mushrooms stuffed with Pear, Apple and Blue Cheese and served on a bed of Warm Rocket Roasted Mediterranean Vegetable in a Cherry Tomato and Garlic Sauce served on a bed of Pesto Tagliatelle dusted with Parmesan Butternut Squash, Courgette and Pineapple Korma served with Honey and Thyme Rice Chick Pea and Red Pepper Paella finished with Fresh Basil Leaves We will of course accommodate any guest who, for dietary or religious reasons will decline any of the courses that you have chosen |