| STARTERS |
Chicken Liver Pate
Served with Cumberland Sauce, Salad Garnish and Hot Finger Toast |
£4.50 |
Fantails of Honeydew Melon
Served with an array of fresh forest fruits topped with a light
syrup |
£3.95 |
Avocado Pear, Pink Grapefruit and Brie Salad
Set on a bed of continental leaves, bound with a sharp dressing |
£3.95 |
| Creamed Garlic Mushrooms in a Filo Pastry Basket Set on a crisp salad |
£4.50 |
Smoked Salmon Tartare
With Ginger and Sesame |
£6.95 |
SOUPS
Minestrone
Cream of Broccoli and Stilton
Tomato and Basil
Leek and Potato
Chicken and Vegetable
|
ALL £2.95 |
SORBETS
Lemon
Orange
Champagne
|
ALL £1.95 |
| MAIN COURSES |
|
Roast Leg of Lamb
With fresh rosemary and served on a pool of mint and honey enhanced
red wine sauce |
£10.50 |
Roast Sirloin of Beef
Served with horseradish Yorkshire pudding and a rich bordalaise
wine sauce |
£11.50 |
Roast Loin of Pork with Thyme
Served with sage and onion seasoning and roast gravy, garnished
with brameled apples |
£9.50 |
Roast Turkey
Served with a bacon roll, chipolata sausage, chestnut seasoning
and cranberry sauce
and circled with roast gravy |
£10.50 |
Supreme of Roast Chicken topped with Mixed Herbs
Served with bread sauce and a rich red wine sauce |
£9.75 |
Supreme of Chicken Princess
Lightly poached in white wine and stock set on a pool of cream
enhanced asparagus
sauce topped with spears of asparagus |
£10.50 |
Supreme of Duck
Served on a bed of spring cabbage and bacon with a lemon and honey
sauce |
£11.95 |
Pan Fried Escalope of Veal
Set on a pool of avocado and oyster mushroom enhanced wine sauce |
£10.50 |
Supreme of Salmon
Poached in white wine and lemon served with a dill and champagne
cream sauce |
£10.00 |
A Montage of Fresh Vegetables in a Flaky Pastry Case
Set on a pool of wild mushroom cream sauce |
£9.50 |
| All Main Course are accompanied by a selection of fresh seasonal
vegetables |
|
| DESSERTS
Banoffi pie topped with flocked cream
Strawberry shortbread hearts served on a pool of raspberry coulis
Blackcurrant cheesecake set on a pool of crème anglaise
Crème brulee flavoured with raspberries served with lemon langue
de chat biscuits
Apple pie flavoured with cinnamon and served with flocked cream
Fresh fruit salad served with a rich double cream
Lemon meringue pie topped with a chocolate lattice set on a pool
of crème anglais
Chocolate roulade filled with fresh cream and blackberries served
on a raspberry coulis
Choux Pastry Buns filled with praline cream and topped with bitter
chocolate set on a
light chocolate cream sauce
A duet of ice cream
All Desserts are priced at £3.25 |
|
CHEESE
A selection of cheeses served with biscuits, grapes and celery
COFFEE/TEA & MINTS
ADDITIONAL PETITS FOURS
Prices are inclusive of VAT and due to market fluctuations may
be subject to change without notice.
Some of the food sold may contain ingredients produced from genetically
modified soya/maise or nuts.
Return to main wedding page |
£3.95
£1.55
£1.25 |
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