Main Courses

ROAST BRITISH SIRLOIN OF BEEF AND YORKSHIRE PUDDING

Roasted British sirloin served medium, with crispy herb roasted potatoes, a handmade Yorkshire pudding, red wine sauce and horseradish

ROAST LOIN OF PORK

Locally sourced pork loin served with crispy herb potatoes, sage and onion stuffing and handmade apple sauce with an Aspall cider gravy

ROAST CHICKEN BREAST WITH ALL THE TRIMMINGS

Roasted chicken breast accompanied by traditional sage and onion stuffing, bacon wrapped chipolatas, crispy herb roasted potatoes and cranberry sauce

SUN BLUSHED TOMATO AND OLIVE CHICKEN

Chicken breast filled with sun blushed tomatoes and olives, served with fresh coriander infused crushed new potatoes and a sweet red pepper and chilli coulis

CHICKEN SUPREME WITH A WILD MUSHROOM AND MADEIRA SAUCE

Supreme of chicken with a sautéed mushroom and Madeira sauce, served with fresh rosemary and garlic roasted new potatoes

CHICKEN WITH PANCETTA AND LEEK

Crispy pancetta and soft leek filled chicken breast, served with a light Dijon mustard sauce accompanied by crushed buttered new potatoes

Lemon Thyme Crisp Roast Chicken

Succulent chicken breast marinated in fresh lemon thyme, served with gratin dauphinois with a light cream, Cognac-infused sauce

SLOW ROAST PORK BELLY WITH A SPICED APPLE SAUCE

Pork belly slow roasted, served with a garlic and thyme jus, with crushed new potatoes and apple purée

TRIO OF SPECIALITY SAUSAGES WITH GRAIN MUSTARD MASH

Trio of individually flavoured sausages with a creamy mustard grain mash

DUO OF VENISON

Stalker’s pie and fillet with parsnip purée and juniper berry jus

GUINEA FOWL WITH FOREST MUSHROOMS

Breast of guinea fowl stuffed with a duxelles of forest mushrooms served with parsnip and potato mash, and a creamy pancetta and wholegrain mustard sauce

PAVÉ OF VENISON POIVRADE

Seared fillet of English venison served medium rare with a poivrade sauce and gratin dauphinois

* Maximum 100 persons

LAMB NOISETTES WITH PORT AND REDCURRANT JUS

Tender English lamb noisettes served with dauphinois potatoes, finished with a rich port, rosemary and redcurrant jus

RACK OF ENGLISH LAMB WITH HERB CRUST

Three-bone rack of English lamb brushed with a Dijon mustard, rosemary and thyme crust. Accompanied by minted crushed potatoes and a redcurrant and red wine jus

*Maximum 100 persons

ROSEMARY AND GARLIC MARINATED RUMP OF LAMB

Roasted lamb rump marinated with fresh garlic and rosemary served medium, with buttered crushed new potatoes and a port and red wine reduction

LAMB SHANK WITH PORT AND ROSEMARY JUS

English lamb shank slowly cooked in red wine, port and garlic, with herb crushed potatoes finished with a redcurrant and rosemary jus

TOURNEDOS ROSSINI

Prime fillet steak served on a freshly made crouton with pâté de campagne, truffle-scented mushrooms and Madeira sauce, served with château potatoes

TRUFFLE RIB EYE

Rib eye steak with truffle-scented pont neuf potatoes, roast cherry tomato and black pepper and balsamic butter

FILLET OF BEEF WITH WILD MUSHROOM GRATIN

Seared English fillet of beef served rare, complemented with Cognac and woodland mushroom sauce and gratin dauphinois

SLOW COOKED BEEF TOPPED WITH CRISP PUFF PASTRY

Prime cuts of beef, slowly braised in local ale, with onions and topped with rich butter puff pastry lid, baked in individual dishes and served with creamy mash

SMOKED SALMON AND CUCUMBER TIMBALE

A julienne of smoked salmon in a zesty lemon, cucumber and dill dressing finished with a baby leaf salad

SMOKED SALMON, KING PRAWN AND SMOKED TROUT MEDLEY

The finest oak smoked Scottish salmon and trout with succulent king prawns served with crisp mixed leaves and a light olive oil and balsamic dressing

THAI FISHCAKES AND ASIAN SLAW

Spicy succulent cod fishcakes with a crisp salad of cucumber, carrot, coriander and cabbage in a zesty dressing, served with a sweet chilli and coriander dipping sauce

LEMON PRAWN AND WATERCRESS SALAD

Atlantic cold water prawns on a bed of crisp Iceberg lettuce and watercress leaves napped with lemon mayonnaise and a hint of cracked black pepper

MONKFISH WRAPPED IN PARMA HAM

Oven roasted monkfish wrapped in Parma ham drizzled in a caperberry and brown nut butter, served with Jersey Royal potatoes

INDIVIDUAL SALMON EN CROUTE WITH HOLLANDAISE SAUCE

Fillet of Scottish salmon topped with basil pesto, wrapped in a crisp buttery puff pastry and served with handmade hollandaise and Jersey Royal potatoes

*Maximum 100 persons

COD LOIN WITH CORIANDER, LIME AND CHILLI CRUST

Roasted cod loin coated in a lightly spiced crust, accompanied by a sweet chilli and fresh coriander sauce with crushed new potatoes

PARSLEY AND DILL CRUSTED SALMON FILLET

Baked Scottish salmon topped with a parsley and dill panko crust, served with a lemon beurre blanc and buttered Jersey Royal potatoes

SPICY BUTTERNUT SQUASH AND CHICKPEA TAGINE (VE)

Cumin spiced roasted butternut squash served with a delicately spiced tomato sauce with chickpeas and a fresh coriander couscous

RATATOUILLE TAGLIATELLE WITH BASIL (V)

Basil pesto tagliatelle topped with onion, courgette, aubergine and peppers in a sun ripened tomato sauce

STUFFED CAPSICUMS (VE)

Bell pepper filled with a sautéed wild mushroom and herb rice accompanied by a garlic and herb sauce

ROASTED VEGETABLES ON A PUFF PASTRY PILLOW (V)

Individual golden puff pastry pillow filled with fresh roasted vegetables and finished with a tomato, basil and garlic sauce

CHEESE COURSE

A delicious cheese selection and a glass of port – what better way to end your wedding breakfast? Each plate will consist of a selection of award winning cheeses, freshly garnished and served with an assortment of biscuits.

EXAMPLES OF OUR PREFERRED CHEESES

Brie de Meaux: A soft creamy cheese with a velvet white rind made in Île-de-France

Cornish Yarg: A Cornish handmade light, creamy but firm cheese wrapped in nettles and ripened. Called Yarg after the cheese makers – ‘Gray’ spelt backwards

Cropwell Bishop blue Stilton: A handmade blue Stilton with a buttery taste

Godminster waxed cheddar: A powerful organic cheddar with a real edge

Other options are available on request.

BARBECUE

The Barbecue menu is available from May to September.

INCLUDES

Chinese chicken drumsticks

Beef burgers

Cumberland sausages

Barbecue pork ribs

Vegetarian burgers and sausages supplied on request

Rolls and French bread with butter

Selection of pickles, sauces and relishes

Potato and chive salad

Red onion coleslaw

Tomato and spring onion salad with basil

Mediterranean pasta salad

Mixed leaf salad