YOUR WEDDING
MENU IDEAS
CANAPÉS FOR DRINKS RECEPTION
COLD CANAPÉS
HOME OAK SMOKED SALMON, black pepper blini, creme fraiche and dill
SERRANO HAM CROSTINI, parmesan, apricot and chilli jam
GRESSINGHAM DUCK BREAST, hoi sin, spring onion, sesame seed toast
GOATS CHEESE TARTLET, candied walnut and caramelised red onion (V)
OLIVE OIL FOCACCIA, sun dried tomato, black olive tapenade and basil (V)
HOT CANAPÉS
GARLIC AND CHILLI MARINATED TIGER PRAWN SKEWERS, lemon and parsley mayonnaise (GF)
MOROCCAN SPICED LAMB AND MINT KOFTA, coriander yogurt (GF)
MINI YORKSHIRE PUDDINGS, rare roast beef, fresh horseradish cream
WESTCOMBE CHEDDAR WELSH RAREBIT, balsamic pickled onion, mustard cress (V)
WILD MUSHROOM AND LEEK ARANCINI, basil pesto (V)
WEDDING BREAKFAST
STARTERS
ROASTED RED PEPPER AND TOMATO SOUP, aged balsamic and basil cress (V) (GF)
OAK SMOKED SCOTTISH SALMON from our own smokehouse served with brioche, crushed quails’ eggs, and a caviar & dill dressing
FRESHWATER CRAYFISH on a bed of baby gem lettuce with our own cocktail sauce (GF)
POTTED CROMER CRAB & SHRIMPS, lemon butter, melba toast and green herb salad
GRESSINGHAM DUCK RILLETTE, pedro ximenez plum chutney and toasted brioche
OXFORDSHIRE ABERDEEN ANGUS BEEF CARPACCIO, sweet and sour onions, rocket leaves and parmesan (GF)
GLOUCESTERSHIRE OLD SPOT HAM HOCK TERRINE spiked with parsley and capers, served with a pot of homemade vegetable piccalilli
BLACK PIG CHARCUTERIE paleta, chorizo iberico, salchichon iberico and lomo served with balsamic onions, cornichons and toasted sourdough
GOATS’ CURD SALAD creamy light soft goats’ cheese with baby beets, pickled walnuts and wild mustard leaves (V) (GF)
MAINS
FILLET OF OXFORDSHIRE ABERDEEN ANGUS BEEF WELLINGTON, sliced and served with parmentier potatoes, green beans and madeira jus
OXFORDSHIRE ABERDEEN ANGUS BRAISED RIB OF BEEF, fondant potato, wild mushrooms and bourgnignon onions (GF)
CONFIT BELLY OF GLOUCESTERSHIRE OLD SPOT PORK, apple and potato rosti, wilted spinach and mustard sauce
FREE RANGE CORN-FED COTSWOLD CHICKEN BREAST, sage and onion stuffing, old spot bacon wrapped chipolatas, fondant potato, green beans, bread sauce and roasting juices
COTSWOLD CHICKEN PIE, button mushrooms, smashed potatoes and greens
BREAST OF GRESSINGHAM DUCK, pan roasted potato, caramelised baby onions and beets in balsamic with parsnip crisps (GF)
ROASTED RUMP OF RYELAND LAMB seasoned with thyme, lemon and rosemary served on a pan roasted potato with peas and broad beans (GF)
PAN FRIED FILLET OF SCOTTISH SALMON with fondant potato, tomato, green beans and fennel (GF)
GRILLED FILLET OF SUSTAINABLE COD, olive oil mash, grilled baby vegetables, gremolata and lemon butter sauce (GF)
ROASTED FILLETS OF SEA BASS, coco beans, wild mushrooms, baby spinach and a vanilla jerusalem artichoke puree
SWEET POTATO CURRY, spring onions, almonds, coriander and basmati rice (V) (GF)
MUSHROOM RISOTTO using arborio rice, woodland mushrooms, truffle oil and aged parmesan (V) (GF)
MEDITERRANEAN VEGETABLE PUFF PASTRY TART, leaf spinach, tomato and basil sauce (V)
DESSERTS
CARAMELISED PEAR TATIN served hot with caramel sauce and madagascan vanilla ice cream (V)
CARDAMOM CHOCOLATE CAKE – flourless dark chocolate mousse cake with a hint of green cardamom, served with milk ice cream (V) (GF)
POACHED BRITISH BERRIES, vanilla bean brulee and lemon shortbread (V)
LEMON TART, mascarpone sorbet and fresh raspberries (V)
MERINGUES WITH VANILLA CREAM, fresh mango and passionfruit sauce (V) (GF)
SPICED & ROASTED PLUM CRUMBLE TART filled with frangipane, topped with roasted red plums and crumble, served warm with jersey clotted cream (V)
CRAZY BEAR ‘BELLINI’ white peach jelly layered with champagne poached peaches, vanilla cream, pink champagne sorbet and raspberries (GF)
EXOTIC FRESH FRUIT PLATTER, orange sorbet and lemon shortbread (V) (GF)
SELECTION OF BRITISH CHEESES, fruit chutney, bread, biscuits, grapes and celery
(V) Denotes dishes that are, or can be prepared without meat.
(GF) Denotes dishes that are gluten-free.
Some dishes contain ingredients that are not specified in the description, guests with allergies should be aware of this risk. Please speak to us if you wish to know more about our ingredients or to discuss allergens. Unfortunately we are unable to guarantee the absence of nuts in any of our dishes. Please note that although thorough precautions have been made, game birds may still contain lead shot, and fish may contain bones.
These are sample menus