Wedding Menu

PLATED STARTERS

Roasted asparagus and Somerset brie tartlet with fine leaves and sundried tomato dressing

Gorgonzola and walnut ravioli with a brown sage and black olive butter

Heritage tomato and feta salad with extra virgin olive oil and aged balsamic

Smoked salmon and spinach roulade with horseradish cream and Dorset watercress

Salad of crab and tiger prawns with a chilli and coriander dressing

Warm Capricorn goat’s cheese with olive soil, roasted figs, walnut salad

Salad of peas, baby broad bean, mint, preserved lemon, mozzarella with edible flowers and micro-herbs with a fennel and extra virgin olive oil dressing

Coarse pork and liver terrine, pork scratching, red onion marmalade, apple ring.

 

Mains

Corn-fed chicken ballotine wrapped prosciutto ham with sage and pork stuffing, creamy pomme puree

Sea bream fillet, wilted spinach and with a beurre blanc sauce

Roasted free range duck leg confit with cinnamon and honey and fine beans

Rump of Somerset lamb, garlic and spinach spelt risotto, tomato confit

Roasted loin of pork on the bone, lemon and thyme honey roasted root vegetable, apple chutney

Grilled breast of guinea fowl with roasted cumin carrots and orange sauce

Roasted fillet of Somerset beef, Cognac jus, glazed onion, seasonal green vegetables and smoked potato mash.

Peppercorn sirloin steak with a whisky sauce, watercress and sautéed potatoes.

See dessert menu for dessert options. 

 

Travel cost may apply depending on location. All our food is prepared in a kitchen where nuts, cereals containing gluten and other allergens are present and our menu descriptions do not include all ingredients. If you have a food allergy or intolerance, please let us know before ordering.

Travel cost may apply depending on location. All our food is prepared in a kitchen where nuts, cereals containing gluten and other allergens are present and our menu descriptions do not include all ingredients. If you have a food allergy or intolerance, please let us know before ordering.

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