Gala wedding menu

 

Starters

 

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Smoked salmon with dill potato salad, pickled carrot and cucumber salad.

Watermelon and feta salad, with balsamic infused cherry tomatoes and fresh mint.

Chicken and leek terrine, wrapped in presunto ham with poached asparagus and saffron aioli.

Shredded crispy beef with Asian slaw and sweet chilli jam.

Seafood cocktail, Atlantic prawns bound with crab and lemon mayonnaise, layered with ripe avocado and finely diced vine tomato.

Tomato and mozzarella tart with rocket salad and pesto dressing.

 

Mains

 

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Meat

 

Braised ox cheeks, butternut squash and potato mash, served with pearl onion and red wine sauce and a side of fresh buttered season vegetables.

Asian spiced slow roasted Belly of pork with ginger and soy glazed carrots, served with egg fried rice cakes.

Lemon roasted Chicken breast with roasted garlic crushed new potatoes served with pea, bacon and tarragon cream sauce. Served with a side of fresh buttered season vegetables.

 

Fish

 

Sea bream ‘Nicoise‘ salad, Fillets of sea bream served with a warm salad of new potatoes, green beans, cherry tomatoes and sundried tomato and olive tapenade.

Roasted Scottish salmon fillet, chorizo and garden pea risotto.

 

Vegetarian / vegan

 

Beetroot and spring onion risotto with glazed Goats cheese .

Feta glazed stuffed pepper with buttered lentils, humus and red onion pickle.

Spiced roast pumpkin with wilted spinach, falafel and a lemon and parsley dressing.

 

 

Desserts

 

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Local fig and ricotta tart tatin with rosemary honey, and almond crumb.

Lime pannacotta with vanilla shortbread, fresh summer berries and mint.

Chocolate and orange tart with strawberry mascarpone and white chocolate shavings.

Local cheese selection with quince marmalade, grapes, celery, crackers and artisan bread.

 

 

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