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Wedding Breakfast Menu

Please see below our menus for your 3 course wedding breakfast created by our Head Chef, Lyndon Higgins. We ask that you select one option per course for all guests. We will however cater for any special dietary requirements separately. We try to take a flexible approach to our catering, therefore should you have a particular dish in mind then please don’t hesitate to discuss your ideas with our team. 


Cold appetisers 

Chicken liver parfait, Onion marmalade, toasted brioche and dressed leaves 

Ham hock and pea terrine, toasted onion bloomer and heritage piccalilli 

Buffalo mozzarella and heritage tomato salad, rosemary crostini, basil pesto and balsamic glaze 

Assiette of melon, Fan of cantaloupe melon, compressed watermelon, Parisienne of honeydew, dressed with honey and mint 

Smoked salmon and creamed cheese roulade, tomato, red onion, and caper dressing (£1.00 Supplement) 

Smoked duck breast salad, blackberry dressing (£1.50 supplement) 


Hot appetisers
 

Warm woodland mushrooms, In creamy garlic sauce, served over charred ciabatta 

Trio of Arancini, Goat’s cheese and tomato, wild mushroom & an aromatic spiced risotto balls with watercress crème fraiche (£1.00 supplement) 

Herb crusted salmon, On marinated julienne of vegetables with a sesame and honey glaze (£1.50 supplement) 


Soups

Tomato and basil oil 

Carrot and coriander 

Leek and potato 

Cream of Mushroom


Main Course 

Roast topside of beef with roast potatoes, Yorkshire pudding, carrot and swede puree, broccoli and cauliflower, red wine gravy 

Roast chicken breast with roasted new potatoes, carrot and swede puree, broccoli and cauliflower, White wine and herb sauce 

Confit pork belly Black pudding and potato cake, braised red cabbage and apple, pan jus 

Wild mushroom and spinach lasagne with dressed leaves, new potatoes and garlic crostini 

Baked ratatouille filled aubergine Topped with buffalo mozzarella, served with roasted pepper Parmentier potatoes 

Salmon pave Crushed new potatoes, purple sprouting broccoli and hollandaise sauce 

Cod loin wrapped in Parma ham Dauphinoise potatoes, vegetable bundles and sun-dried tomato cream sauce (£1.50 supplement) 

Braised lamb shoulder Duchess Potato, savoy cabbage parcel, Sautee leeks, redcurrant gravy (2.50 supplement) 

Roast sirloin of beef with roast potatoes, Yorkshire pudding, carrot and swede puree, broccoli and cauliflower, red wine gravy (£3.00 supplement) 

 

Desserts 

White chocolate cheesecake with raspberry tuille and raspberry coulis 

Cream filled profiteroles topped with white and dark chocolate 

Forest fruit Eton mess topped with chocolate vermicelli 

Chocolate brownie White chocolate pieces finished with vanilla ice cream 

Chocolate orange brioche bread and butter pudding finished with warm custard 

Summer pudding Minted crème fraiche and balsamic strawberries 

Sticky toffee pudding Coated with crème anglaise topped with rum and raisin ice cream (£1.00 supplement) 

Rustic cheeseboard for the table with quince jelly, grapes, celery and cheese biscuits (£2.50 supplement) 

 


For dietary information please ask the team. Please note some dishes do carry a supplement to upgrade too, which is a price per person.