Below is our current Banquet menu from which you should compile your 3 course wedding breakfast. However, should you prefer a dish that is not featured on our menu, our banqueting coordinator will be more than happy to discuss alternative options with you.

Please note that any vegetarians or guests with food allergies will be catered for separately. Options can be discussed with our banqueting coordinator.

 

Banquet Menu
(sample menu)

 Starters

Chicken Liver and Foie Gras Parfait, Red Onion Marmalade, Toasted Brioche

Double Baked Stilton Soufflé, Apple and Rocket Salad, Walnut Dressing

Parma Ham with Seasonal Melon

Scottish Smoked Salmon with Shallots and Capers

Glazed Goat Cheese on Vine Tomatoes and Basil Salad with a Balsamic Vinegar Syrup

Grilled Mediterranean Vegetables with Buffalo Mozzarella and Parsley Oil Dressing

____________

Main Courses

Corn Fed Chicken Supreme, Ballotine of Its Leg, Fondant Potato, Lardons, Button Mushrooms with a Carrot and Red Wine Sauce

Welsh Leg of Lamb served with Potato Gratin, Ratatouille and Thyme Flavoured Wine Sauce

Seared Black Bream Fillet, Tomato and Basil Butter Sauce, Baby Artichoke, Courgette and New Potatoes

Confit of Duck Leg, Rosti Potato, Shitake Mushroom Sauce, Pak Choy, Baby Corn

Baked Salmon, Bouillabaisse Sauce, Fennel Salad, Parsley Mash, Oven Baked Tomato

Short Ribs of Beef on Horseradish Mash served with Roasted Root Vegetables

All plated main courses include vegetables and Potatoes

____________

Desserts

Vanilla Baked Cheesecake with Fruits of the Forest

Caramelised Apple Tatin, Crème Fraiche, Butterscotch Sauce

Rich Chocolate Ganache with Cherries Marinated in Kirsch

Praline Crème Brulée

Apple and Pear Crumble, Vanilla Ice Cream

Blueberry Soufflé

Coffee & Mints

 

*Dishes may change depending on time of year