The wedding breakfast

No matter what venue or setting you choose, one of the most important decisions you'll make is the menu choice.  Relaxed or formal, remember it's about what you both love to eat. Trying to please everyone is impossible. Below is a sample menu for a traditional 3 courses but we also have menus for less formal sharing courses. Just get in touch and let us know what suits you. 

Starters

 

Meat

 

Pressed Ham hock terrine, piccalilli, sour dough croutes

Smoked chorizo, tortilla cake & peperonata

Warm duck salad, orange & watercress, sweet soy drizzle

Ripped roast chicken, crispy cos, parmesan dressing

Beef Carpaccio, rocket leaves, truffle oil

 

Fish

 

Grilled mackerel, carrot esce beche, coriander salad

Seafood croquettes, caper mayo, pea shoot & lemon dust

Salmon gravlax, Nordic bread, pickled cucumber, dill & mustard dressing

Crab salad, apple sticks, golden sultana, tomato & mirin jelly

Potted Morecambe bay shrimp, churned butter & toast

 

Vegetarian

 

Vegetable pistou with conchiglie & parmesan

Pugliese sandwich, roasted summer veg, basil pesto & olives

Sheep’s milk feta, torched cucumber & radish, pomegranate & mint salsa

Roasted fennel, mozzarella, blood orange & chilli salad

Smoked garlic & butterbean pate, focaccia breads

 

 

 

 

 

Mains

 

Meat

Seared fillet of beef, girolles fricassee, pomme puree

Sirloin of beef, spinach balls, fondant potato

Feather blade of beef, bourguignon, flat leaf mash

Slow braised Lamb shoulder, boulangere potatoes, peas a la Frances

Rump of lamb, iman biyaldi, pomme saute

Braised lamb shank, root vegetables, smoked garlic mash

Pumpkin pickle with fried chicken breast, pine nut and sage

Ballotine of chicken, braised chicory & fennel salad

Confit of duck, haricot verts, sweet potato fondant

Seared breast of duck, red onion tatin, wilted bok choy, banylis jus

 

Fish

Corsican Seabass, wilted spinach, sauce vierge, pomme rissole

Baked cod nicoise, cheese & chervil crumb

Salmon supreme, charred leeks, chervil croquettes, citrus beurre blanc

Poached gurnard, broad bean, pea & mint stew

 

 

Vegetarian

Risotto of butternut squash, fried sage & a hint of chilli

Parmesan polenta, stuffed courgette flower, green olive tapenade

Spinach & chestnut mushroom swirl, celeriac puree

Stuffed Portobello mushroom with goats cheese & herb crust

 

 

 

Desserts

 

Sugared doughnuts, strawberry soup, cinnamon ice cream

Mango & strawberry mess, pistachio meringue, champagne cream

Pineapple tart, liquorice ice cream, palm sugar & rum syrup

Chocolate brownies, milk ice cream, brandy brittle & salty caramel

Slow baked meringue, Limon cello curd and cream, summer berries

Passion fruit posset, lavender shortbread

Orange crème Brulee, ginger snaps tuiles

Bitter chocolate tart, raspberry sorbet

Warm sticky toffee pudding, vanilla bean ice cream

White chocolate panna cotta, honey roast figs