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SPRING/SUMMER MENU INTRODUCING Our MENUS ISCOYD PARK SPRING/SUMMER MENU INTRODUCING OUR MENUS Fantastic food is a passion at Iscoyd and we strive to give you and your guests a wonderful culinary experience that will be remembered for a long time to come. Our talented head chef David Cox and his team have put a lot of thought and love into the menus, basing them on local producers and making the most of the array of beautiful fresh produce each season has to offer. You will find different styles of eating, from canapés and three courses, to sharing style dishes and splendid afternoon teas and barbecues. Whether you are looking for a beautiful three course dinner or something more relaxed, we will work with you to create something that is right for you. We have an exciting menu for evening food too, including delicious wood fired pizzas cooked in our beautifully restored vintage Citroen H Van. We hope you love our menus but if you would like something that is not there or you would like to change some of the elements please let us know – it is your day and it’s got to be your way! We are here to offer advice and work with your ideas. Once you have decided on your perfect menu, we will invite you along to one of our fun tasting parties where you can taste and see exactly what you will be having on your wedding day. Now that our in-house kitchens have been built, we want to push the philosophy of fresh, local seasonal produce one step further. Our next project is to renovate the derelict walled garden, bringing it back to its former glory, filling it with fruit trees, vegetable beds and herbs and using the produce in our menus. We really look forward to hearing your thoughts on what you will choose for your wedding feast. CANAPÉS MEAT CANAPÉS Quail Scotch Egg, Pickled Walnut Crispy Pig Head, Smoked Anchovy, Capers Chicken Liver, Burnt Orange and Onion Ketchup Buttermilk Chicken, Jalapeno Mayo Welsh Black Beef, Triple Cooked Chips, Béarnaise Sauce Braised Oxtail, Horseradish Tartlet FISH CANAPÉS Crab, Rarebit, Espelette Salt Cod, Taramasalata, Cayenne Mackerel & Oyster Tartare, Pickled Cucumber, Scraps Smoked Haddock and Leek Tartlet, Caviar, Salted Hen Egg Yolk Purée Cornish Squid, Green Peppercorns, Ginger, Coriander Prawn Cracker, Taramasalata, Lovage Cream VEGETARIAN CANAPÉS Cheese, Onion, Truffle Tartlet Wild Mushroom Arancini, Onion Ketchup Spiced Chickpea Samosa, Turmeric and Raisin Mushroom and Truffle Steamed Bun, Truffle Cream English Muffin, Rarebit, Confit Tomato Chutney Piquante Peppers, Goats Cheese, Chives SPRING/summeR SPRING/summeR MENU MENU Starters Starters Leek & Potato Soup Chargrilled Wye Valley Asparagus Herbed Cream Cheese and Sourdough Bread Fried Burford Egg, Tarragon Hollandaise & Crispy Onions Heritage Tomatoes & Buffalo Mozzarella, Green Olive Pesto & Wild Rocket Warm Onion & Pecorino Tart Poached Burford Brown Egg, Chicory & Rocket, Mustard Dressing Smoked Ham Hock Mustard & Parsley Terrine, Green Apple Chutney, Spring Leaves & Toasted Brioche New Season Pea & Mint Velouté Crumbled Feta & Parmesan Muffin Wye Valley Smoked Salmon Pickled Cucumber, Toasted Rye & Horseradish Cream Prawn and Crayfish Risotto with Rock Samphire MAINS MAINS Free Range Chicken Wrapped in Smoked Bacon Pommes Anna, English Peas, Onion and Carrot a la Francaise and Roasting Juices Rump of Welsh Lamb English Peas, Iscoyd Lettuce, Anchovies, Broad Beans and Buttered Mint Jersey Royals Slow Roasted Pork Belly Crispy Black Pudding, Colcannon Potatoes, Spring Greens and Mustard Sauce Herbed Crust Cod Colcannon, Pea Puree, Asparagus and Red Wine Sauce Stuffed Leg of Welsh Lamb Potato Dauphinoise, Green Beans, English Peas, Mint, Feta and Pine Nuts Roast Goosnargh Chicken Crispy Stuffed Chicken Leg, Buttered Spinach, Mushrooms & Madeira Sauce Line Caught Sea Bream Crushed Garlic Jersey Royals, English Asparagus, Lemon & Butter Sauce Leek and Welsh Cheddar Puff Pastry Pithivier, Creamed Mushrooms and Wilted Spinach Spinach & Ricotta Tortellini English Peas, Yellow & Green Courgettes & Aged Parmesan Shavings Roast Rib-Eye Steak with Triple Cooked Chunky Chips, Salsa Verde and Summer Leaves DESSERTS DESSERTS English Strawberry and Raspberry Eton Mess White Chocolate Cheesecake Local Buttermilk Panna Cotta English Strawberries, Honeycomb and Basil Passion Fruit Curd with Almond and Orange Tuille Milk Chocolate & Hazelnut Mousse Lemon and Basil Meringue Banana & Malt Ice Cream and Homemade Waffle with Vanilla Ice Cream Coconut Bavarois Warm Chocolate Brownie Kaffir Lime and Mango Compote, Coconut Tuiles and Lime Granita Chocolate Mousse, Banana Ice Cream & Toasted Almonds Gooseberry & Elderflower Posset Gingerbread Crumble & Stem Ginger Ice Cream Please choose one starter, one main and one dessert. Please choose one starter, one main and one dessert. Chef to recommend vegetarian option, to be in line with your chosen main course. Chef to recommend vegetarian option, to be in line with your chosen main course. SPRING/summeR MENU CHILDREN’S MENU Starters Starters Crispy Pigs Head Leek and Potato Soup Seared Scallops, Mustard Greens, Iscoyd Apple English Muffins, Cream Cheese & Chives Lobster and Salmon Ravioli Bacon and Onion Tarts Lobster Bisque and Samphire Watercress and Celery Squid Ink Risotto Cod Goujons Salt and Pepper Squid and Gremolata Tartare Sauce, Rocket, Watercress Salad Warm Salt Baked Beetroot Salad Wild Rocket, Watercress, Hazelnuts and Whipped Goats Cheese MAINS Fish and Chips MAINS Mushy Peas, Tartare Sauce Rack of Welsh Lamb Cornfed Chicken Glazed Faggot, New Season Peas, Feta & Potato Anna and Madeira Sauce Roasted Potatoes, Cauliflower Cheese, Kale and Chicken Gravy Roast Fillet of Beef Pork, Leek and Mustard Sausage Truffled Triple Cooked Chips, Béarnaise Sauce, Gem Lettuce and Shallot Salad Creamed Potatoes, Onion Gravy, Green Beans Loin of Middle Pork Wrapped in Parma Ham Confit Tomato and Basil Linguine Champ Potatoes, Textures of Onions, Fermented Turnips, Green Beans and Burnt Apple Puree Parmesan Shavings Steamed Halibut Squid, Pickled Mushrooms, Sea Vegetables and Dashi DESSERTS Roast Gnocchi Warm Chocolate Pudding Textures of English Peas, Wye Valley Asparagus and Aged Comté Vanilla Ice Cream, Salted Caramel DESSERTS Apple and Blackberry Crumble Vanilla Custard Homemade Caramelised Puff Pastry, English Strawberries with Vanilla Cream Selection of Ice-Cream Caramelised Pecans, Chocolate Fudge Sauce Valrhona Chocolate Pave with Vanilla Ice Cream, Homemade Oreo and Honeycomb Crumble Rum Baba, Orange Caramel and Vanilla Chantilly with Raisins Soaked in Rum Pea, Mint, Coconut and Chocolate Tartlet with Coconut Sorbet oR Selection of local British and Welsh Cheeses Homemade Chutneys, Oat Cakes, Biscuits and Celery Please choose one starter, one main and one dessert. Chef to recommend vegetarian option, to be in line with your chosen main course. OPTIONAL EXTRAS You are welcome to add any of the items below to your menu. Extra costs are listed below each item. BREAD & WATER PRE-DESSERT Bread Coconut Bavarois Selection of Artisan Breads with Flavoured Butters Mango and Lime Compote, Sesame Seed Biscuit Iscoyd Park Filtered Still and Sparkling Water in Vero Glass Bottles Vanilla Cream (unlimited amount during the wedding breakfast) Crushed Rasberries, Caramelised Puff, Pistachio Nuts 10% goes towards the Whole World Water Foundation Chocolate and Coffee Mousse Sugared Doughnut AMuSE BouCHE Smoked Haddock Velouté Post-DESSERT Brandade Scotch Egg Cheese Crispy Ham Hock Selection of Curds and Whey Cheeses, Homemade Biscuits and Crackers, Mustard and Celeriac Remoulade, Caper and Apple Jam Grapes, Celery, Iscoyd Park Green Tomato Chutney Mushroom and Truffle Steamed Bun Tea and Coffee Selection of Tea, Herbal Teas and Filter Coffee seasoNAl SIDE Dishes PETIT FouRS Triple Cooked Chips Pumpkin, Marrow and Swede Encrassé Honey, Pistachio, Hazelnut, Almond Nougat French Bean, Kohlrabi, Radish, Shallot and Cob Nut Salad Salted Caramel, Milk Chocolate and Honeycomb Truffles Creamed Potato Smoked Butter and Sea Salt Fudge Buttered Kale Whiskey Sours Lemon and Raspberry Macaroon White Chocolate and Rum Truffle EVENING MENU WooD FIRED Oven CookED PIzzA BoWl FooD (Cooked in our beautiful Citroen HY Wood Fired Pizza Van) Falafel, Spicy Chilli Sauce, House Pickles, Halloumi Wraps Thin crust crispy bases topped with Italian Mozzarella, fresh tomatoes and any Hummus, Crudités, Grilled Flat Bread ingredients of your choice. Sourdough bases are available on request. Salt and Pepper Squid with Jalapeño Mayonnaise Here are a few suggestions; Chicken Satay with Peanut Sauce (Maximum choice of 3) Spicy Buffalo Chicken Wings Buttermilk Fried Chicken, Caesar Cream, Gem Lettuce, Brioche Tomato, Mozzarella, Fresh Basil and Olive Oil Fish Fingers, Tartar Sauce, Brioche Bun Buffalo Mozzarella, Cherry Tomatoes, Aubergines, Homemade Basil Pesto Crispy Pig Ear, Mustard Apple Sauce Prosciutto di Parma, Olives, Rocket, Tomato and Mozzarella Chicken Madras, Egg Fried Rice, Grilled Garlic Naan Spicy Meatballs, Mozzarella, Tomato and Oregano Prawn Bhuna, Pea, Egg and Lemon Fried Rice Smoked Tomato, Mozzarella, Artichokes, Rocket Neapolitan Salami, Tomato, Mozzarella, Parmesan Cheese, Fresh Chilli, BBQ Fresh Basil, Extra Virgin Olive. A choice of 5 items, two of which can be from the meat section Smoked Chicken, Spicy Barbeque Sauce, Sweetcorn, Jalapeño Tomato, Mozzarella, Spinach, Egg and Black Olives meats Smoked Mozzarella, Roasted Red and Yellow Peppers, Homemade Beef Burgers, Belton Cheddar, Pickles Courgettes, Black Olives, Rocket Buttermilk Fried Chicken Burger, Jalapeño Mayo, Gem Lettuce,
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