Wedding Breakfast
Warm breads, Maryland butter and jugs of water to each table.
Starters
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 spinach and mild blue cheese, garnished with dressed watercress leaves and tomato compote.
Garlic Bruschetta with summer tomato, basil and black olive tapenade dressing.
Beetroot, clementine and mint salad with micro herbs, served with baby beetroot breads.
Trio of melon; diced watermelon, galia and cantaloupe melons with pomegranate seeds and passion fruit foam.
Carrot & coriander falafels with humus tzatiki, shredded carrot and dressed leaves. Flat bread.
Woodland creamed mushrooms on thick toasts with tarragon and edible flowers.
Beef tomato, avocado, smoked mozzarella (or aubergine) with rocket, basil and pinenut pesto.
Main Courses
Risotto of pea, courgette, asparagus, herb butter and rocket.
Sweet potato, pepper, onion and spinach Rendang with braised rice and Pak choi.
Vegetarian and bean Wellington with Maderia wine sauce.
Wild Garlic and Onion Tart with saffron poached potatoes.
Tandoori chick pea and lentil burger with Asian coleslaw.
Sautéed wild mushrooms, spinach, oregano and cherry tomatoes served over potato gnocchi, garnished with curly endive and basil oil.
All main courses served with selected potatoes and vegetables or salads.
Desserts
Sticky Toffee Pecan Pudding (can be adapted to either vegetarian or vegan diets).
Chocolate Cupcakes with almond ‘buttercream’ and raspberry glaze (can be adapted to either vegetarian or vegan diets).
Dark chocolate, beetroot and elderflower brownie.
Strawberry and lime Granit.
Summer Pudding.
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.