Wedding final - Flipbook - Page 9
Be our guest, put our service to the test...
We are happy to offer a choice of arrangements for your wedding day
breakfast. With our 4 wedding packages you can choose one option from
the starters, mains and desserts. We will then prepare and serve to all
your guests on your wedding day (of course taking into account dietary
requirements which we can discuss at the final wedding meeting two
months prior).
Drinks Reception / Toast Drink:
Sparkling Wine: Pigalle Brut, Spanish (To have and to hold)
Da Luca Prosecco Italy (From this day forward)
Champagne: Bouche Pere et Fils Cuvee Reserve Brut, France (Forever and
always)
Upgrades:
Pimp your Prosecco station - £9 per person - with fresh fruit, cordials and
juices to add to your Prosecco glass.
Signature cocktails £10 per person - both partners will choose a cocktail of
their choice to be available (must pre-order for at least 50% of their guests)
Pimms No1 £3 per person
Canapes for the Drinks Reception:
Savoury Canapes: Mini Beef Burgers on Brioche Bun, Lamb Koftas with
Raita Sauce, Goat Cheese Croquettes(V), Crispy Rosti Potato with Pepper
Puree (V) (GF), Vegetarian Frittata (GF) (V), Ham Hock Croquettes with
Piccalilli Gel, Prawn Marie Rose shots (GF), Arancini with Lemon Aioli (V),
Salmon Gravadlax with Lemon Creme Fraiche (GF), Courgette Roll with
Goat Cheese and Rocket Pesto (V) (GF)
Sweet Canapes: Coconut Panna Cotta (VG) (GF), Dark Chocolate Delice with
Chantilly Cream, Passionfruit Cheesecake, Blackcurrant Mousse (VG) (GF)
Wedding Breakfast Starters:
Cream of Plum Tomato and Basil Soup
Woodland Mushroom Soup: truffle, parsley oil
Cream of Butternut Squash Soup: rosemary, olive oil
Ham Hock and Parsley Terrine: piccalilli, toasted bloomer
Baby Mozzarella, Confit Tomato and Artichoke Salad: aged balsamic, basil oil
Parma Ham and Galia Melon: roasted red peppers, thyme oil
Smoked Trout, Salmon and Horseradish Terrine: pickled cucumber
watercress salad
Chicken Liver Pate: apple chutney, toasted brioche
Prawn Cocktail: slow roasted tomato, smoked paprika Marie Rose
Wedding Breakfast Mains:
Braised Shank of Lamb: garlic and thyme scented jus (supplement of £5.50)
Roast Chicken Supreme: pan juices, garlic, chives, tarragon
Poached Fillet of Scottish Salmon: tomato and rosemary veloute
Wellington of Provence Vegetables: bruschetta, chargrilled provence
vegetables, bitter greens, parmesan, red pesto
Seared Fillet of Sea Bream: olives, sun blush tomato, basil vierge dressing
Woodland Mushroom and Leek Strudel: tomato, shallot coulis
Roast Rack of English Pork: apple sauce, crackling, mustard cream
Wedding Breakfast Desserts:
Cherry and Chocolate Torte: vanilla ice cream
Vanilla Crème Brulee
Warm Apple Pie: vanilla custard
Pavlova with Seasonal Berries: Chantilly cream
Lemon Tart: raspberries, crème fraiche
Vanilla Cheesecake and Strawberries
Treacle Tart: clotted cream
Glazed Passionfruit and Raspberry Mousse: forest fruit compote
Sticky Toffee Pudding: caramel sauce, vanilla ice cream
