Wedding Menus

Three Course Menus

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A11 Terrine of Smoked Fish Olive Tapenade Red Pepper Coulis and Rocket Salad Chargrilled Gressingham Duck Breast Fondant Potato And Black Pepper Sauce Caramelized Apple Tart Tatin Tahitian Vanilla Ice Cream	A12 Mediterranean Vegetable Tart Goats Cheese Sesame Seed and Honey Dressing Roast Leg of Lamb Dauphinoise Potato Provencale Tomato, Rosemary Scented Jus Chocolate Delice With Toffee & Spice Ice Cream
A13 Ballotine of Chicken Wrapped in Parma Ham Lentil Salad, Truffle Dressing Roast Fillet of Cod with Herb Crust, Basil Couscous & Lemon Butter Vanilla Crème Brulee Honey & Almond Biscuit	A14 Cold Grilled Salmon With Citrus Fruit, Aubergine Caviar, Coriander Seed Dressing Breast of Farmhouse Chicken Herb Crushed Potato Mushroom Cream Sauce Red Berry Mousse, Sable Biscuit, Strawberry Sorbet
A15 Duck Liver and Calvados Parfait Celeriac and Apple Remoulade Beetroot Vinaigrette Fillet of Sea Bass Braised Fennel Olive Crushed Potato, Saffron Cream Sauce Warm Traditional Pear Tart Vanilla Ice Cream Crème Anglaise	A16 Mosaic of Skate and Smoked Salmon Chive and Sour Cream Dressing Roast Loin of Pork Apple & Calvados Stuffing, Chateau Potato, Vallee d'Auge Cream Sauce Warm Bitter Chocolate Tart Pistachio Ice Cream
A17 Ham Hock and Foie Gras Terrine Lentil & Mustard Salad Coulibiac of Salmon En Croute, Leek Fondue Shallot Cream Sauce Coffee Ice Parfait, Macaroon Chocolate Sauce	A18 Smoked Haddock and Garden Pea Risotto, Garlic Froth Traditional Roast Sirloin of Beef Yorkshire Pudding and Port Jus Lemon Curd Tart Passion Fruit Sorbet