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Wedding Feast


Grilled asparagus, poached egg, Hollandaise sauce, truffle foam (v)

Crayfish cake, guacamole, saffron aioli, watercress and radish salad

Citrus cured salmon, fennel, avocado and citrus salad

Enriched ham hock terrine, homemade piccalilli


Spinach, ricotta, sweetcorn & confit bell pepper strudel, red pepper coulis, petit salad (v)

Pan-fried cod fillet, crushed peas and broad beans with marjoram, cockle beurre blanc

Rump of spring lamb, dauphinoise potato, wilted spinach, confit shallots, aubergine puree

Roast beef medallion, celeriac puree, truffle mash, spinach, wild mushrooms


Summer fruit pavlova with vanilla ice cream

Bourbon vanilla creme brulee, shortbread

Flavours of black forest

(rich chocolate torte, cherry puree, cherry sorbet and Chantilly cream)

Selection of British and French cheeses, grapes, celery, quince cake and crackers


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