Wedding Breakfast
STARTER
Homemade soup of your choice
Homemade game terrine served with fig relish (£2 supp)
Ham hock terrine with piccalilli
Fanned seasonal melon served with tropical fruits on a mango puree (v)
Fanned canteloupe melon with Parma ham, fresh strawberries and balsamic glaze
Sliced smoked chicken breast with avocado and bacon on mixed leaves with balsamic dressing (GF)
Ardennes pate served with Cumberland sauce and toasted bruschetta
Avocado with crayfish tails, Marie Rose sauce on shredded mixed leaf and little gem (GF)
Poached salmon terrine with lime & dill dressing on mixed leaves
West country crab cake with a sweet chilli dip and salad
Smoked Test Valley trout with horseradish cream (GF)
Deep-fried brie wedges with cranberry and port sauce (V)
Baked portabello mushroom with goat’s cheese topped with beetroot chutney (V, GF)
Hampshire watercress soup served with Lyburn cheese scones (V)
MAIN COURSE
Roast sirloin of beef with a Yorkshire pudding and a rich red wine jus
Test Valley Carvery with two or three meat choices (min 25 guests)
Poached chicken supreme served with a mixed grape, apricot and white wine sauce (GF)
Sauted pork loin fillets on crushed apple with a Calvados sauce (GF)
Pork fillet wrapped in pancetta, stuffed with prunes with creamy Dijon mustard sauce (GF)
Oven roast duck breast with kumquat and orange liqueur jus (£3 supp) (GF)
3 Bone rack of English lamb with a port and redcurrant jus (£3supp) (GF)
Poached salmon supreme with fresh asparagus and hollandaise sauce(GF)
Pheasant breast stuffed with apricots and wrapped in smoked bacon, red wine jus (£3supp) (GF)
Lamb rump with mint, redcurrant and port sauce (£3supp) (GF)
Roast belly pork, crackling, with cider and tarragon (GF)
Roasted red pepper stuffed with Moroccan couscous sauce(VE)
Mediterranean roasted vegetable Wellington (V)
Broad bean and asparagus risotto (V, GF)
Mushroom and red pepper stroganoff (V, GF)
DESSERT
Profiteroles filled with cream and drizzled with hot chocolate sauce
Fresh fruit salad served in a meringue nest with chantilly cream (GF)
Raspberry & white chocolate cheesecake
Brandy snap basket filled with fresh fruit salad and Chantilly cream
Homemade brownies with vanilla ice cream and hot chocolate sauce
Fresh strawberries with double cream (GF)
Apple and blackberry crumble served with custard
Creme caramel (GF
Eton mess (GF)
Crème Brulee (GF)
Lemon Posset with shortbread
Traditional sherry trifle
Tiramisu
A trio of cheese with grapes and biscuits