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Weddings<br />
Number 5<br />
Slivers of house smoked barbary duckling breast<br />
(Orange and mixed leaf salad, grain mustard dressing)<br />
OR<br />
Sesame toasted goats cheese<br />
(Rocket and muscat grape salad, balsamic dressing)<br />
~~~~0000~~~~<br />
Celeriac and apple veloute<br />
(Smoked paprika cream)<br />
~~~~0000~~~~<br />
English fillet of beef Wellington<br />
(Madeira jus and wild mushroom cream)<br />
OR<br />
Steamed North Sea halibut cutlet<br />
(Wilted spinach, shrimp thermidor sauce)<br />
OR<br />
Cous cous lasagne<br />
(Melting mozzarella and bell pepper coulis)<br />
Served with minted new or saute potatoes<br />
& market vegetables<br />
~~~~0000~~~~<br />
Passionfruit pannacotta<br />
(Raspberry compote and almond biscuit)<br />
OR<br />
A selection of cheeses with chutney, celery and grapes<br />
~~~~0000~~~~<br />
Freshly brewed coffee with mints<br />
Wedding Menus<br />
Cold Carvery Buffet<br />
Chilled melon with proscuitto<br />
(Truffled vinaigrette)<br />
~~~~0000~~~~<br />
Poached fresh scottish salmon<br />
Grain mustard and honey glazed ham<br />
Roast sirloin of prime english beef<br />
Coronation chicken<br />
Sundried tomato and pepper quiche<br />
Greek style mushroom vol au vent<br />
Hot minted new potatoes<br />
A variety of freshly prepared salads<br />
~~~~0000~~~~<br />
A selection of sweets and cheeses from the buffet table<br />
~~~~0000~~~~<br />
Freshly brewed coffee with mints
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