3 Course Wedding Breakfast

STARTERS

• Homemade soup, warm bread and butter
• Herb crusted goat’s cheese fritter, boozy beetroot chutney, pea shoot salad
• Chicken liver parfait, date and almond biscotti, caper-raisin purée
• Prawn and crayfish cocktail, marie rose sauce with Parmesan biscuit
• Confit duck croquette, asian slaw, burnt spring onion dip
• Citrus smoked salmon, caviar mascarpone, pickled cucumber with gin and tonic granita

MAINS

• Braised Staffordshire steak, red wine gravy, creamed potatoes, braised carrot with roasted broccoli
• Grilled pork loin steak, burnt apple purée, cider jus, boulangère potatoes
• Roast chicken breast, bacon, mushroom and grape ragù, roasted new potatoes, caramelised cauliflower and thermidor cream
• Roast chicken supreme, sage and onion stuffed leg, roast broccoli, creamed potato with a tarragon jus
• Pressed braised lamb, dauphinoise potatoes, roast shallot, aubergine, tomato and lamb jus
• Chargrilled Hereford rump steak, fondant potato, roasted courgette, brandy and peppercorn sauce
• Herb crusted cod, saffron potatoes, spinach, samphire, langoustine bisque
• Fillet of seabass, celeriac purée, fine beans, roasted cauliflower, salsa verde, herb cream sauce
• Braised shin of beef and pan fried sirloin steak, fondant potato, grilled asparagus, brandy & peppercorn sauce

DESSERTS

• Baked lemon cheesecake, lemon sorbet and raspberry gel
• Hot sticky toffee pudding, butterscotch sauce and caramel ice cream
• Soft chocolate cake, white chocolate panna cotta, marinated strawberries with vanilla bean ice cream
• Chocolate coated peanut mousse, tonka bean ice cream, fresh berries & caramel
• Selection of British cheeses, quince, celery, grapes and biscuits