Wedding Menus

Fan of Melon

Served with a Raspberry Coulis

Garlic Mushrooms

Salmon Crumble

Kipper Pâté and Crusty Bread

Minestrone Soup

Leek and Potato Soup

Cream of Mushroom Soup

Tomato and Basil Soup

Roast Topside of Beef

Baked Gammon and Cumberland Sauce

Breast of Chicken Pan Fried

Served with a wholegrain mustard sauce

Homemade Chicken & Ham Pie

Apple Pie

Banoffee Pie

Sherry Trifle

Profiteroles

Seasonal Melon with Berries

Chilled melon with berries, marinated in lemon juice and Grand Marnier

Gravadlax

Salmon cured with herbs, rock salt and brandy, served with a honey mustard dressing

Parma Ham and Spiced Apricots

Chicken Liver Pâté flavoured with Brandy and Orange

Served with French bread and a homemade chutney

Asparagus Soup

Carrot and Orange Soup

Tomato, Sweet Pepper, Chilli and Basil Soup

Cauliflower and Stilton Soup

Chicken Alouette

Breast of chicken with a garlic cream cheese, wrapped in puff pastry. Served with a mushroom cream sauce.

Chicken Stuffed with Peppers

Pan-fried breast of chicken stuffed with peppers and wrapped in bacon, served with a herb cream sauce.

Roast Rib of Beef

Served with Yorkshire pudding and traditional accompaniments.

Supreme of Salmon

Served with a lemon herb cream sauce.

Sticky Toffee Pudding

Lemon Syllabub

Strawberry Romanoff

Chocolate Tart

Smoked Salmon

Served with lemon, onion, capers and brown bread and butter.

Fresh Worcestershire Asparagus

Topped with shavings of Parmesan cheese and clarified butter

Arancini Risotto Balls served with a Spicy Tomato Sauce

Haddock Smokie

French Onion Soup topped with a Gruyère Croustade

Watercress Soup

New England Clam Chowder

Chilled Cucumber and Prawn Soup

Beef Wellington

Fillet of beef spread with a mushroom pâté, wrapped in puff pastry. Served with a rich red wine sauce.

Roasted Loin of Pork

Stuffed with spinach and apricots, served with a pink peppercorn and brandy sauce

Roasted Rack of Lamb

Served with caramelised onions and a Madeira sauce

Birche Chicken

Supreme of chicken stuffed with a salmon mousse, served with a tarragon cream sauce.

Whisky Tipsy Chicken

Chicken baked in a cream sauce with whisky and finished with a topping of Gruyère cheese.

Tarte Tatin

Lemon Posset

Accompanied with a shortbread biscuit

Chocolate Amaretto Torte

Warm Berries cooked with Grand Marnier

Served with vanilla ice cream