Leek and Potato Soup with Chives, Herb Oil and Crème Fraiche

Hart’s @ Moggerhanger Park

Wedding Breakfast Menu 1 Starters Leek and Potato soup with chives, herb oil and crème fraiche Plum tomato soup with basil mascarpone Chicken liver parfait with a homemade onion jam and toasted brioche Twice baked cheese soufflé on a baby leaf salad, capsicum salsa Smoked salmon with a lemon and baby caper dressing, served with homemade blini Ham hock terrine served with a celeriac slaw and a spiced apple chutney Red onion tart, marinated feta with a rocket salad and a balsamic reduction Bruschetta of Italian vegetables and white beans, served on a herb toast with rocket

Main course Chicken wrapped in air cured ham, with a fondant potato, Mediterranean vegetables and a red wine jus Roast Topside of Beef, rosemary roast potatoes, with seasonal vegetables Roast breast of chicken, roasted root vegetables and baked herb and garlic new potatoes Cider braised pork belly, champ potatoes, English apple chutney, seasonal greens and thyme reduction Baked fillet of salmon, chive mash, crushed peas and a lemon butter sauce Orzo pasta with roasted butternut squash, Sicilian vegetables, green pesto, olives, garlic and savoury crumble Roast root vegetable tart tatin, served with creamed goats cheese, roasted pinenuts and herb pesto

Desserts Sticky toffee pudding with toffee sauce and vanilla ice cream Apple and caramel with an oat crumble topping with fresh vanilla custard White chocolate and malteaser® cheesecake Vanilla panna cotta, homemade granola, poached pears and local Honey Giant baked meringues with Chantilly cream and a berry compote Blackberry Bakewell tart with vanilla sauce Vanilla crème brûlée with clotted cream ice cream

Wedding Breakfast Menu 2 Hart’s @ Moggerhanger Park Starters Twice baked cheddar cheese soufflé with pea cress and a capsicum salsa Chicken and sundried tomato terrine wrapped in streaky bacon served with a baked croute Scottish Smoked salmon, homemade chive and horseradish blini with pea cress and shallot salad extra virgin olive oil and fresh lemon Salmon rillettes with a herb salad lemon, capers and toasted Italian bread ‘Hart’s’ Chicken Caesar salad Green pea soup with a fresh ricotta and spinach tortellini Plum tomato soup with Basil crème fraiche

Main course

Beef Bourguignon, dauphinoise potatoes and seasonal vegetables Roast rump of lamb served with fondant potato seasonal vegetables and a sweet shallot sauce Roast pork with spring vegetables, herb roasted potatoes, fresh apple sauce and crackling Roast breast of chicken, with spring garlic mash, baby carrots peas and beans Roast cod, creamed shredded cabbage, pancetta and fondant potato Spring vegetable risotto with crumbly goats cheese Tartlet of leek, asparagus and a cave aged cheddar

Desserts

Sticky toffee pudding with toffee sauce and vanilla ice cream Baked meringue, clotted cream and fresh berries and coulis Dark chocolate and poached pear frangipane tart, almond sauce and vanilla ice cream Elderflower and vanilla crème brûlée with clotted cream ice cream Limoncello trifle Honey tart with clotted cream Lemon posset served with blueberries and a shortbread biscuit