Hot Sit-Down Wedding Breakfast Menu

Hot Sit-Down Wedding Breakfast Menu

(Inclusive of  table linen, crockery, cutlery and service)

Starters:

Roasted vegetable tart on a bed of balsamic dressed leaves
Red onion and gruyere cheese tart
Sautéed garlic mushrooms served on a ciabatta toast with a port wine dressing
Watercress, rocket, pear and blue cheese salad
Fan of melon with mixed berries and raspberry coulis
Bruschetta of roasted vine tomato and goats cheese with a balsamic dressing
Crispy coated camembert with a cranberry sauce
Chicken liver and pork parfait on toasted brioche with a red onion marmalade
Stilton stuffed field mushroom
Vine tomato and buffalo mozzarella with tapenade paste and basil oil
Classic prawn cocktail
Salmon fishcake with a lemon and dill cream
Scotch smoked salmon with lemon and dill vinaigrette  (supplement £1.50ph)
Marinated sliced duck breast with mixed leaves and hoisin dressing  (supplement £1.50ph)

Soups:

Roasted tomato with pesto, Spicy sweet potato and butternut
Pea & watercress, Carrot and lentil
Curried parsnip, Chunky vegetable and bean soup
Broccoli and stilton, Creamy smoked salmon leek and Potato

Warmed petit pain and butter served with all starters

Main Courses:

Roast topside of beef with Yorkshire pudding
Traditional roast breast of turkey with trimmings
Slow roasted belly of pork with garlic mash and cider jus
Rosemary infused roasted shoulder of lamb
Supreme of chicken with a leek, bacon and light gorgonzola cream sauce
Pan-fried chicken breast with smoked bacon lardons and shallots in a red wine and thyme sauce
Chicken with a white wine, mushroom and cream sauce
Chicken fillet with a bacon and wild mushroom stuffing and marsala wine sauce
Butcher’s best sausages with creamy mash and caramelised red onion gravy
Beef in beer with roasted root vegetables and a puff pastry top
Roasted salmon fillet with a dill cream sauce
Pork fillet with an apricot, sage and pine nut stuffing
Prosciutto wrapped fillet of pork with a sage and red wine reduction
Seared duck breast with dauphinoise potatoes and a plum compote (supplement £3.00ph)
Rack of lamb with a cranberry and rosemary sauce (supplement of £3.00ph)

Main Course Vegetarian Options:

Baked spinach and ricotta pancakes with a tomato sauce
Feta and Spinach filo parcel
Gruyere and caramelized onion tart
Mushroom and tarragon strudel
Asparagus and cheese filled crepe
Field mushrooms with a herb and stilton stuffing
Vegetable moussaka
Vegetable and lentil curry
Roasted vegetable tart

All main courses served with a selection of seasonal vegetables

Desserts:

Profiteroles with a rich chocolate sauce
Apple and cinnamon crumble tarts with crème anglaise
Berry cheesecake
Chocolate brownie with rich chocolate sauce
Lemon tart with crème Fraiche and raspberry puree
Individual tiramisu
Eton Mess
Lemon posset with mini shortbread
Warm sticky toffee pudding
Strawberry tartlet with vanilla pastry cream
Rich chocolate torte
Chocolate meringues with coffee cream
White chocolate cheesecake with butterscotch sauce
Individual pavlova with fresh berries
Vanilla pod crème Brulee
Cheese and biscuits with celery and grapes

A trio of desserts (supplement of £3.25ph)

Coffee/tea and chocolates