Banqueting and Wedding Menu

Starters

Chicken Liver, Thyme and Brandy Pate
served with French bread crostini and spiced apple marmalade

Scottish Smoked Salmon
with potato salad, tomato and saffron salsa

Duck Confit Pancake
with oriental vegetables and sweet plum sauce

Stilton and Red Onion Tart
presented with a roquette salad and balsamic vinaigrette

Dill and Salmon Fish Cake
with courgette salad & sweet chili sauce

Potted Shrimps
with toasted granary soldiers

Carrot and Coriander Soup
tomato and roast red pepper soup



Main Courses

Oriental Glazed Delice of Salmon
on coriander noodles and wok fried vegetables

Fillet of Beef
with dauphinoise potatoes, mushroom and peppercorn sauce
(£3 supplement per person)

Rump of Welsh Lamb
served with a redcurrant jus, minted leeks and peas, rosemary roasted potatoes

Guinea Fowl with Medjool Dates
supreme of Guinea fowl served with a rich orange, Madeira and date sauce

Fillet of Sea Bass
with caper, onion and parsley sauce and new potato cake

Salmon Delice
served on spring onion potato cake with chive cream sauce

Cider Braised Tenderloin of Pork
with roast potatoes, cider and mustard sauce

Chicken Forestiere
wine poached chicken, with mushroom and bacon fricassee, baby onions and mash



Desserts

Blueberry Brulee
with lemon shortbread biscuits

American Brownie with Hot Chocolate Sauce

Sticky Toffee Pudding with Toffee Sauce

Lime and Passion Fruit Posset

Lemon Brulee Tart
with Mascapone cream

Baileys Cheesecake with red fruits coulis

Chocolate Mousse
topped with Chantilly whipped cream

Cheese Board
(£2.00 supplement per person)



Vegetarian Starter

Char-grilled Asparagus
with pepper and feta salsa

Tomato and Mozzarella Salad
with fresh basil and balsamic glaze

Mediterranean Vegetable Tartlet



Vegetarian Main Course

Risotto of Wild Mushrooms
with parmesan shavings and roquette

Spinach and Ricotta Tortellini
with pesto cream sauce

Slow Roasted Tomato and Oregano Gallette
with buttered new potatoes