Weddings Autumn/Winter Menu

Starters

Caramelized Onion and Goats cheese Tartlet with an aged
balsamic dressing (V)

Butternut squash ravioli with toasted almonds and
herb beurre noisette (V)

Char-grilled Mediterranean vegetable terrine with Crottin de Chavignol goat’s cheese (V)

Tian of crab with coriander oil

Lobster ravioli served with a lobster cappuccino

Tartare of Smoked Salmon with Cucumber dill salad

Seared scallops with pea risotto and mint oil

Carpaccio of venison with walnut cream and micro herbs

Breast of quail with quince puree, carmalised walnuts
and baby leaves

Smoked duck, fig and rocket salad dressed with a truffle dressing

Chicken liver parfait with red onion marmalade

Fillet of lamb with tabbouleh and baba ganoush

Main Course

Fillet of Cornish Brill with roasted fennel, baby carrots, pomme fondant a summer herb velouté

Fillet of wild sea bass with oven roasted tomatoes, baby spinach, parmentier potatoes and sauce vierge

Roasted fillet of organic Salmon with cucumber and wasabi beurre blanc, baby vegetables and potato Pommes Anna

Breast of Guinea Fowl with Vin Santo and grapes

Glazed Lamb shanks served with roasted root vegetables
and Olive Mash

Medallions of Venison served with caramelized chicory, celeriac puree and a Madeira jus

Roast Best End of Lamb with a tomato and olive compote

Seared Fillet of Beef with parsnip puree, pomme fondant and a Madeira jus

Roast Tamarind Duck Breast served with seasonal greens and fondant potato

Slow-roasted pork belly with cider fondant potatoes
and baby vegetables

all dishes are served with vegetables and potatoes unless specified

Puddings

Cardamom Crème Brulee with Confit Orange

Vanilla panna cotta with Marsala roasted figs

Individual treacle tarts with clotted cream ice-cream

Apple Tarte Tatin with caramel ice-cream

Vanilla New York cheesecake with blueberry compote

Sticky Toffee Pudding with vanilla bean ice-cream

A trio of orange (shot glass of blood orange jelly, orange tart and orange panna cotta)

A trio of chocolate (melting chocolate cake, shot glass of white chocolate mousse, chocolate and Marsala ice-cream)

Mini tiramisu, limoncello jelly and zabaglione ice-cream