Wedding Breakfast
Warm breads, Maryland butter and jugs of water to each table.
Starters
Fillet of hot smoked salmon, traditional smoked salmon and Dijon and dill gravadlax salmon, presented with salad garnish and lemon and balsamic dressing.
Roasted red pepper and vine tomato soup, served with crème fraiche and basil pesto garnish.
Toasted walnut breads topped with locally produced Bath Soft cheese, served with damson chutney and dressed rocket salad.
Goats Cheese Mousse caramelised nuts and a touch of honey. Sliced with roasted red peppers, chunky herb dressing and summer salad. Accompanied with beetroot bread.
Individual warm tartlet of smoked bacon, spinach and mild blue cheese, garnished with dressed watercress leaves and tomato compote.
Lightly curried potted shrimps with toasts.
Duck liver Parfait with fig jelly and toasted brioche.
Main Courses
Smoked Bacon wrapped Pork fillet stuffed with wild mushrooms and sage, served with an apple, sage and onion cream. Garnished with caramelised apples.
Corn fed breast of chicken; individual breasts stuffed with a pork, apple and pecan stuffing. Basted and cooked with a fresh sage butter. Served plated to each guests with a madeira sauce.
Guinea Fowl supreme; individual supreme stuffed with black pudding, leek and sun blush tomato. Slow roasted with herb butter. Served plated to each guests with a Chablis, chive sauce.
Fillet of salmon lightly roasted with shrimp and herb smoked butter.
Dependant on the final choice of main course we would be able to provide a selection of alternative vegetarian dishes to cater to all dietary requirements.
All main courses served with selected potatoes and vegetables or salads
Desserts
Tarte aux Poire; butter pastry filled with fresh frangipane topped with dark chocolate and poached pears. Served with vanilla sauce.
Other tarts include; chocolate and pecan, lemon, apricot and almond, treacle.
Raspberry and lemon baked cheesecake blended with a ripple of raspberries and homemade lemon curd. Served with cream and soft fruits.
Other flavours include; Chocolate, caramel and hazelnut. Walnut and butterscotch. Rum and Raisin.
Cappuccino Roulade; Light cappuccino meringue with a mascarpone filling, served with coffee cream and berries
Other roulades include; Gluten free chocolate and thick cream, lime and almond
Chocolate and brandy torte with sour cherries and cream
Sharing Desserts
Giant Pavlova meringue served on a platter to each table for one guest to serve to the rest of table – great visual impact, very messy and lots of fun!!
Tea and Coffee served with homemade fudge or truffles.