Wedding Menus

Four and Five Course Menus

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B11 Mosaic of Quail and Smoked Farm Chicken, Poached Quail Egg and Tarragon Cream Dressing Roast Salmon wrapped in Sesame Seed Honey and Soya Sauce Supreme of Guinea Fowl, Croustillant Portato & Root Vegetables, Juniper Berry Jus Roast Peach with Honey & Lavender Chilled Peach Soup, Vanilla Ice Cream	B12 Cream of Lobster Bisque, Enhanced with Brandy, Crab & Aioli Profiterole Fillet of Dorade, Tomato & Rocket Salad, Provencale Dressing Roast Rack of Prime of Lamb, Herb Crust,Potato Gratin Tomato & Thyme Jus Meli melo of Red Berries Champagne Sabayon and Raspberry Sorbet
B13 Duo of Gravadlax and Smoked Salmon, with Dill and Mustard dressing Wild Mushroom Croustade, Brandy & Parsley Cream Roast Loin of Prime Venison, Anna Potato, Green Asparagus, Chartreuse Jus Toffee Mousse, Roast Baby Bananas, Rum & Raisin Creme Anglaise	B14 Terrine of Mediterranean Vegetable, Goats Cheese Pesto Dressing Timbale of Smoked Chicken, Medley of Mushrooms, Tarragon Jus Fillet of Brixham Sea Bass, Wilted Spinach, Tomato & Basil Butter Sauce Poached Pear and Almond Tart, Vanilla Ice Cream, Creme Anglaise
B15 Caramelized Isle of Skye King Scallops Tomato Tartare, Broad Bean Mousseline,Tomato Foam Pithivier of Duck Confit, Wild Mushrooms, Truffle Vinaigrette Brockencote Champagne Sorbet Fillet of Halibut Basil crushed Potato, Baby Artichoke Sauce Barigoule Tahitian Vanilla Crème Brulee Honey & Almond Cake	B16 Dodine of Perigord Foie Gras, Armagnac & Salt Flowers, Toasted Brioche Mousseline Hickory Smoked Salmon. Bacon Potato, Lime & Green Peppercorn Sauce Lemon & Basil Sorbet Roast Prime Fillet of British Beef, Seasonal Mushrooms, Olive Oil Crushed Potato, Truffle Jus Caramelized Apple Tart Tatin, Vanilla Ice Cream