Beverages. Drinks Selection per person. Reception Two glasses of house sparkling wine Freshly squeezed orange juice Sparkling mineral water

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Norah Warner
6 years ago
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1 Sample wedding menus Beverages Drinks Selection per person Reception Two glasses of house sparkling wine Freshly squeezed orange juice Sparkling mineral water Wedding Breakfast Half a bottle of house red or white wine A glass of Varichon & Clerc Blanc de Blancs for the Toast Upgrade to one glass Brugnon Champagne for the toast supplement 4.50 per person Drinks Selection per guest Reception Two glasses of Brugnon Champagne Freshly squeezed orange juice Sparkling mineral water Wedding Breakfast Half a bottle of red or white wine per person from the following selection: White Macon Villages 2009 Sauvignon Trois Mouline 2009 Grant Burge Chardonnay 2010 Errazuriz Sauvignon Blanc 2010/11 Red Beaujolais Villages 2009/10 Côtes du Rhone 2009 Cune Crianza Rioja 2007/8 Errazuriz Cabernet Sauvignon Merlot Still or sparkling mineral water A glass of Brugnon champagne for the Toast

2 Nibbles Cheese straws and bowls of mixed juicy olives per person Cheese straws, kettle chips, vegetable crisps and mixed nuts with bowls of juicy mixed olives per person Reception canapés 7.50 per person A selection of interesting and delicious canapés offered with reception drinks: Skewers of Mediterranean vegetables, minted halloumi and sweet black olives Filo tarts filled with spicy prawn, coriander and red pepper salad Rare roast peppered beef with strawberries on granary bread Chicken liver parfait and chervil on crostini Buckwheat blinis with smoked salmon and sour cream

3 Three course menus Silver Menu per person Please select one dish for each course: Smoked salmon parfait with dill cream Tart of asparagus, goats cheese and caramelised red onions with salad leaves and balsamic dressing Salads of seasonal melon, strawberries kiwi with poppy seed dressing Baskets of warm country breads and butters Supreme of chicken filled with sun blushed tomato and basil with a sherry sauce Roasted rump of lamb served on a bed of wilted spinach and redcurrant rosemary jus Delice of salmon with a polenta crust and saffron sauce All main courses served with dauphinoise potatoes and seasonal vegetables of your choice Terrine of chocolate mousse served with Bailey s cream Rhubarb cheesecake with ginger syrup Crème brûlée with biscotti and raspberries Costa Rica coffee and truffles

4 Gold Menu per person Please select one dish for each course: Salad of sun blushed tomato, mozzarella, olives, croutons, asparagus and char grilled artichokes Crayfish and prawn cocktail with Armagnac Marie Rose sauce Smoked chicken terrine with pink grapefruit salad Baskets of warm country breads and butters Medallion of beef topped with foie gras parfait and red wine sauce Supreme and confit of duck served with glazed plums and port sauce Fillet of black bream with lemon grass and capers All main courses served with dauphinoise potatoes and seasonal vegetables of your choice Summer jelly served with cream and red berry coulis Eton mess with raspberries and peppered strawberries Tiramisu terrine with amaretto cream Costa Rica coffee and truffles Suggested vegetarian option for the above menus: Aubergine filled with Mediterranean vegetables

5 Three course buffets Emerald Menu per person A tart of roasted Mediterranean vegetables with shaved parmesan and pesto sauce Please choose 2/3 of the following main course dishes and accompaniments: Oriental style chicken with pineapple, spring onions and toasted almonds Salmon and seafood marinated in virgin olive oil and Mediterranean herbs Thai beef, red pepper and chilli salad Home made turkey, ham and apricot pie with apple and orange chutney French onion tart with rocket salad and tarragon crème fraiche New potatoes with chive mayonnaise Chinese bean sprout salad with soy ginger dressing Salad of mixed leaves with peppercorn dressing Ciabatta, red onion and tomato salad Baskets of warm country breads and butter Platinum Menu per person Buckwheat blinis with smoked salmon, citrus mascarpone, lemon and herb oil Please choose 2/3 of the following main course dishes: Sweet and sour chicken with scallions, mangos and almonds, stir fried egg rice Lamb marinated in cumin and cinnamon spiced yoghurt with capsicum cous cous Pork loin and Cumberland sausages with onion sauce, parsnip and potato mash Slow cooked duck in an apple, bacon, wild mushroom and thyme casserole with wild rice Medallions of beef, onions and lardons in red wine sauce with Lyonnaise potatoes Fillets of sea bass and fennel in a light broth served with crispy potatoes Poached salmon in a creamy tarragon sauce with roasted new potatoes Leek, mozzarella, marjoram and pesto bake Tricolour penne with tomato, spinach, celery and caramelised onion gremolata Large interesting mixed salad Baskets of warm country breads and butter

6 For both emerald and platinum menu, please choose 3 of the following desserts: Tiramisu and coffee custard sauce Light chocolate mousse with caramel orange and Cointreau Hazelnut meringue cake filled with praline cream Caramelised apple tart with Calvados cream Chilled tropical fruit salad with a sesame biscuit Summer pudding with red fruit coulis Profiteroles with chocolate and rum sauce Classic lemon syllabub Costa Rica coffee and truffles

7 Our Funky Menu Traditional favourites presented in a modern style Three course menu per person Please select one dish for each course: Platter of Spanish tapas or Greek mezze or cockles, mussels, whelks and prawns with vinegar and brown bread placed on tables for guests to help themselves Prawn cocktail on celeriac salad with a cognac and Marie rose sauce Pearls of charentais, water and honey dew melon with stem ginger Fish n Chips Goujons of sole and salmon served with big chips, mushy peas, and tartare and tomato sauce Shepherd s pie Savoury lamb topped with a cheesy mash and garden peas Bangers n Mash Traditional pork and Cumberland sausages with mash potato, baked beans and rich onion gravy served with grain mustard Steak, mushroom and oyster pie with a puff pastry crust, potato and parsnip gratin, bubble and squeak with English mustard Bread and butter pudding Treacle tart Apple and sultana crumble All the above will be served with cream or custard Sherry trifle topped with lashings of sherry and cream Eton mess raspberry meringues and raspberry sauce Costa Rica coffee and truffles

8 Evening Food Finger Buffet per person Kettle chips, vegetable crisps and spicy tortillas with salsa and sour cream dips Baskets of crudities and pitta crisps with a selection of Greek and Mediterranean dips Nuts and rice crackers Finger Buffet per person A selection of freshly made sandwiches with interesting fillings on a variety of breads Served hot Honey and mustard glazed sausages with a mustard dip Potato wedges with spicy dips Butterfly prawns with dill mayonnaise Selection of dim sum and vegetable samosas with dipping sauces Served cold Feta and caramelised shallot tart Bruschetta topped with tomato and basil salsa Chicken skewers marinated in soy, ginger and chilli with a chilli dipping sauce Cheeseboard or Cheese Tower 8.95 per person A selection of 5 English and Continental cheeses served with grapes, nuts, dried fruit, celery, radishes and baskets of Country breads and butter We can serve bacon and sausage baps from 5.00 per person in the evening, please ask for more details Chocolate Fountain or Two Flavour Ice Cream Bar Wow your guests with a chocolate fountain or a two flavour ice cream bar Chocolate fountains come with 5 accompaniments of your choice which range from strawberries and marshmallows, to shortbread and fresh cream profiteroles Ice cream bar (caters up to 100 guests) Small chocolate fountain (caters up to 100 guests) Large chocolate fountain (caters up to 200 guests)

wedding package menu selector

wedding package menu selector Please select one menu option for all guests. Special dietary requirements can be catered for separately. Starters Sweet Potato & Coriander Soup, Black Pepper Croutons Smoked