Wedding Menu 3

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WEDDING MENU 3, £100.00 / person

FIRST COURSE

Lobster Bisque with Shredded Claw, Scallop, Lemon and Pepper Brinoise, Spinach Rye Bread and Coral Butter Cream

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Pressed Baby Root Vegetable Pave with Sage and Olive Beignets, Aubergine Caviar Red Pepper Coulis and Balsamic Reduction

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Carpaccio of Angus Fillet Beef with Cucumber and Japanese Moule Noodles, Celeriac Remoulade, Horse Radish Cream and Truffle Dressing

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Fruits De Mer Platter of Marinated Tiger Prawns, Rock Oysters, Orkney Scallop and Herring, Aioli, Thai Chilli Jam and Lemon Grass Dipping Sauce

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Cognac Confit Venison Liver and Foie Gras Parfait with Green Apple Jelly Pickled Walnuts, Sultana Jam and Toasted Caraway and Orange Brioche

AMUSE BOUCHE

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

MAIN COURSE

Tournedos of Black Angus Beef Fillet Peppered, Butter Fondant Potato, Celeriac Mash, White Asparagus Tips, Aubergine Caviar with Sautéed Button Shallots and Reserve Port and Sage Infused Jus

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Walnut and Thyme Crusted Rack of Welsh Lamb Potato and Parsnip Dauphinois, Ratatouille Gateaux, Minted Onion Compote and Redcurrant Jus

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Seared Fillet of Wild Sea Bass with Vanilla Herb Risotto, Orange Clam Chowder and Beignets of Red Mullet and Coral Butter Sauce

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

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Roast Mediterranean Vegetable Tower with Truffle Croûte, Goats Cheese Fondue, Plum Tomato Tian, Cucumber Noodles and Kalamata Olive Jus (v)

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Butter Roast Courgette Flower with Feta, Cashew Nut and Girolles Mushroom Farce, Oven Blushed Baby Plum Tomatoes and Reserved Port Syrup (v)

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Butternut Squash and Gorgonzola Ravioli with Parmesan Cream, Crispy Fried Julienne of Leek and Truffle Oil Dressing (v)

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CHEESE

Continental Cheese Course with Real Ale Chutney, Oat Biscuits, Celery and Grapes

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PUDDINGS

Grand Marnier Soufflé with Cracked Black Pepper and Strawberry Compote, Vanilla Pod Ice Cream and Pistachio Tuile

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Rhubarb Stem Ginger Soufflé with Exotic Fruits Compote,

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Star Anise Ice Cream and Bitter Chocolate Sauce

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Vanilla and Raspberry Pannacotta with Berry Salad Passion Fruit Syrup and Almond Tuile

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Warm Chocolate and Hazelnut Pudding with Pure Chocolate Sauce, Whiskey Syrup and Sugared Almond Praline

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Lychee and Tarragon Brulée with Rosemary Sugared Crust,

Pistachio Tuiles and Raspberry Sorbet

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Chocolate and Morello Cherry Fondant with Vanilla Pod Anglaise,

Berry Salad, Lime Sorbet and Kirsch Syrup

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Coffee, Petit Fours and Liqueurs

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