Wedding Menu 2

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WEDDING MENU 2, £75.00 / person

FIRST COURSE

Wild Mushroom Soup with Celeriac Cream, Confit Cèpe, Butter Baked Peppered Croutons and Tarragon Oil

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Pressed Roast Vegetable Terrine with Aubergine Caviar Roquette and Parmesan Plouche, Balsamic Reduction and Red Pepper Coulis

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Cognac Confit Chicken Liver and Foie Gras Parfait with Green Apple Jelly Pickled Walnuts and Toasted Pancetta Brioche

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Mussel, Clam and Scallop Chowder with a Hint of Chilli and Shredded Lemon Grass, Topped with a Garlic, Parsley and Pea Emulsion and Tomato Beignets

AMUSE BOUCHE

Intermediate Sorbet Course of your Choice from our Sorbet Selection
or
Warmed or Chilled Amuse Bouche from our Selection

MAIN COURSE

Cinnamon Glazed Gressingham Duck Breast with Spring Onion, Mango and Vanilla Risotto, Sautéed Girolles Napped in a Split Sweet and Soured Duck Jus

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Pan Fried Supreme of Corn Fed Chicken with Lemon, Sun Blushed Tomato, Tarragon Mousseline, Saffron Confit Ratte Potatoes Cèpe Velouté and Beetroot Crisps

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Corn Fed Farm Range Chicken Breast with Wild Scottish Salmon, Tarragon Mousseline, Smoked Garlic and Celeriac Puree, topped with Wild Mushroom and Pearl Barley Broth

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Pan Fried Wild Sea bass Set on Buttered Spinach with Fresh Garden Asparagus, Garlic Sautéed Butter Beans and a Light Pink Grapefruit Foam Butter Sauce

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Crispy Oyster Mushroom Risotto with Parmesan, Sautéed Garden Asparagus, Black Truffle Oil, Confit Vine Plum Tomato Fondant, Goats Cheese Fondue,

Pine Nut Compote and Basil Oil (v)

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Sage Infused Tian of Confit Aubergine and Oven Blushed Vine Tomato, with Roquette and Parmesan Gratin, Sundried Tomato Passarta and Chilli Oil Dressing (v)

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PUDDINGS

Raspberry, Lemon and Rosemary Crusted Crème Brulée with Blackberry Farce,

and Cinnamon Shortbread

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Chocolate and Morello Cherry Fondant with Vanilla Pod Anglaise, Berry Salad,

Lime Sorbet and Kirsch Syrup

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Warm Spiced Apple Cake with Rhubarb Confit, Rum and Raisin Ice Cream

and Calvados Anglaise

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Dorset Blue Vinney, Harlech Cheddar, Sage Derby with Real Ale Chutney,

Oat Biscuits, Celery and Grapes

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Coffee and Petit Fours

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