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Canapés Timeless Canapé Menu Fish and Seafood Deep Fried Prawns Canapés Timeless Canapé Menu Fish and Seafood Deep Fried Prawns with a Sweet Chilli Dip Smoked Scottish Salmon, Dill and Cream Cheese Cornish Crab, Ginger and Pink Grapefruit Smoked Mackerel, Horseradish Crème Fraiche Crab Cakes, Lime and Chilli (S) Whitebait, Crispy Seaweed – served in a bamboo cone Crispy Squid, Lemon and Dill Mayonnaise (S) – served in a bamboo cone Pan Fried Scallop and Black Pudding (S) Meat Handmade Sausages marinated in Honey and Sesame Seeds Yorkshire Puddings stuffed with Rare Roast Beef and Horseradish Cream New Potato and Spicy Chorizo Sweet Sticky Chicken Kebabs Bourbon Glazed Pork Belly Chunks, Honey and Sesame Soy Sauce (served in a mini bamboo dish with a skewer Duck Egg, Chorizo and Parsley Scotch egg (S) Free Range Hen Egg, Chorizo and Parsley Scotch Egg (no supplement) Red Onion, Pork, Smoked Paprika Sausage Roll Chorizo, Prawn Skewer Pork Sausages and Mashed Potatoes (S) (Flavoursome mini Sausages served with Horseradish Mash) Sweet Prunes wrapped in Crispy smoked Bacon Bacon and Emmental pastry with red onion Chutney Vegetarian Vine Ripened Tomato and Basil Brioche Bruschetta Warm Red Onion and Goats Cheese Tartlets Miniature Rosemary and Parmesan Muffins Stilton Mousse with Pecan Nut and Fig Chutney Broad Bean, Feta and Mint Bruschetta Mozzarella, Tomato and Pesto Skewer Mushroom, Halloumi and Red Pepper Kebabs Shredded Cucumber, Coriander and Beetroot Mini red pepper and smoked Paprika Vegetarian sausage with chips (S) (S) Denotes supplemented Canape Please choose 5 different canapes for us to serve to your guests through your reception drinks S = supplemented canape which is an additional 50p per canape per person pg. 1 pg. 2 To Share Starters - sociable starters Tapas Boards – Chicken Wings with Cumin, Lemon and Garlic, Patatas Bravas (cubed potatoes), Spinach and Sweet Pea Tortilla, Crispy Squid with Capers, Sautéed Chorizo, Olives, Smoky Paprika Peppers and Breads (these starters arrive at your table on boards with earthenware dishes) Italian Boards – a selection of Charcuterie, Homemade Pates, Olives, Roasted Vegetables , Buffalo Mozzarella with Focaccia and Flat Breads Vegetarian Boards – Hummus, Mushroom pate, roasted vegetables, Buffalo Mozzarella, Aged Greek Feta, Grilled Artichokes, Sun - blushed Tomatoes Seafood and Fish Boards – Oak Smoked Salmon, Garlic Infused Prawns, Deep Fried Calamari, Smoked Mackerel Pate with Crusty French bread and Oils and Vinegars Served on Wooden Boards or Sharing Dishes to your tables (£1.50 + vat supplement per person) Meat Starters Welsh rarebit, Onion Jam and Smoked Ham Crisps Parma Ham, Roasted Peach, Buffalo Mozzarella, Purple and Green Micro Leaf Basil Spicy Duck, Mango and Pomegranate, Watercress and Little Gem Salad Homemade Chicken Liver Parfait, Pancetta, Marmalade Chutney and Toasted Brioche Shredded Duck, Quails Eggs, Pea Shoots, Fragrant Thai Dressing Crispy Deep Fried Duck Egg, Asparagus, Crispy Pancetta, Pink Grapefruit, Hollandaise, Brioche Fingers (without Pancetta for vegetarians) Vegetarian Crispy Deep Fried Duck Egg, Asparagus, Pink Grapefruit, Hollandaise, Brioche Fingers Warm Mushroom and Pine Nut Puff Pastry Tart Bruschetta of Sautéed Wild Mushrooms, Parsley and Lime Leaves in a White Wine and Truffle Sauce Buffalo Mozzarella with Peas, Broad Beans, Mint and Red Sorrel Baked Goats Cheese, Beetroot, Red Amaranth, Walnuts and Balsamic Glaze Seared Halloumi, Figs, Ruby Chard and a Pomegranate and Maple Syrup Dressing Heritage Tomatoes, Buffalo Mozzarella, Red and Green Basil, Balsamic Glaze Seasonal Melon with Mango, Ginger and Lime A Warm Tart of Creamy Leeks & Feta with a Herb Leaf Salad pg. 3 Caramelized Red Onion and Goats cheese Tart with a Spicy Apple Compote Fish and Seafood Starters Paupiette of Plaice, Samphire and a Lemon Butter Sauce Tuna, Sweet Potato, Cucumber, Quinoa and Avocado, Lime and Soy Dressing Smoked, Marinated and Baked Salmon with a Trio of Sauces (+ £1.00 + vat supplement) Warm Thai Fishcakes, Lime Leaves, Thai Basil and a Sweet Chilli Drizzle Cornish Lobster, Asparagus and Pork Belly Croutons, Lobster Bisque and Red Amaranth (£4 + vat supplement) Tiger Prawn and Crayfish Cocktail (£3 + vat supplement) Oak Smoked Salmon, King Prawns, Lemon and Basil Leaf Salad, Citrus Dressing (+ £1.50 + vat supplement) Crab Cakes, Tomato and Coriander Salsa, Shiso Leaf Salad Smoked Mackerel, Dill and Horseradish Pate, Cucumber Spaghetti and Black Pepper Flat Bread Cornish Crab and Avocado Terrine, Tomato, Worcestershire Sauce and Vodka Dressing Lemon Sole with Seared Scallops Wilted Spinach & Lemon Butter Sauce - Delicate lemon sole complemented by the meaty quality of hand dredged native scallops (supplement of £3.50 + vat per person applies) All our Starters include baskets of rustic breads with oils and vinegar Some of our starters have a supplement on them – please do ask us for any further details pg. 4 pg. 5 Main Courses Chicken Chicken Breast, Parma, Feta, Leek and Apricot Stuffing and a delicious Tarragon and Apricot Sauce Pan Fried Chicken Breast in a Wild Mushroom Sauce Chicken Breast stuffed with Mozzarella, Pine Nuts and Shallots with a Basil Sauce Pork Slow Cooked Gloucester Old Spot Pork Shoulder, Apple and Calvados Sauce, Savoy Cabbage and Crispy Crackling (*This pork dish is served as a steak*) Gloucester Old Spot Pork Fillet, Black Pudding, Apples and Sage Guinea Fowl Guinea Fowl Cassoulet, Juniper Berries, Aubergine Relish, Lime and Ginger Sauce (breast) Duck Confit Barbary Duck, Redcurrant and Blackberry Sauce, Lentil Cassoulet (slow cooked duck leg) Confit Barbary Duck, Spiced Red Cabbage, Caramelised Shallots, Thyme Jus (slow cooked duck leg) (Both duck dishes can be served as a breast served pink rather than a leg as required (+£2.00 supplement for Breast) Lamb Braised Rump of Welsh Lamb, Redcurrant Sauce, Spiced Red Cabbage (supplement of £1 + vat) Slow Cooked Rump of Welsh Lamb, Parsnip Puree, Redcurrant and Port Wine Sauce (supplement of £1 + vat) Loin of Welsh Lamb with a Port Wine Sauce (served pink) (supplement of £4 + vat) Welsh Lamb Three Ways – Braised Shoulder, Loin and Cutlet, Garlic and Shallot Fine Beans and Rosemary Potatoes (supplement of £4 + vat) Beef Fillet of Hereford Beef, Red Wine Jus, Shallot Confit, Thyme and Garlic Potatoes (served medium rare) (supplement of £3 + vat) Individual Hereford Beef Wellington, Duck Liver Pate, Mushroom Duxelle, Flaky Pastry, Chantenay Carrots, French Beans, Rosemary Potatoes (supplement of £4 + vat) (Please note *this version of Wellington is not served covered in pastry, it has a pastry cap*) Slow Cooked Blade of Hereford Beef, Red Wine, Mushroom and Shallot Sauce, Horseradish Celeriac, Dauphinoise Potato Braised Blade of Hereford Beef, Button Mushrooms and Baby Onions, Dauphinois Potatoes Roasted Joints Your Choice of Locally Produced Roast Meats which can be carved by your guests at the table – Boned Leg of Welsh Lamb, Stuffed Saddle of Welsh Lamb (cannot be GF), Roast Topside of Hereford Beef or Loin of Gloucester Old Spot Pork A sociable and enjoyable main course – we provide your guests with carving knives, aprons and chef’s hats. Roast meats are then presented to each table to be carved Accompanied by Roast Potatoes, Yorkshire Puddings, Cauliflower Cheese, Honeyed Carrots, Garden Peas and Parsnips (supplement applies of £2 + vat on all joints carved at the table) We would recommend if you are having any carving joints or sharing platters that you have a round top table like the guests tables pg. 6 (We would recommend not having the tortellini as your vegetarian option with the roasted joints so that they can enjoy all of the lovely vegetables on the table that come with the roasted joints) Fish Roast Loin of Cod with a Lobster Bisque Baked Cod Fillets served with a Chive Mash, Lemon Butter Sauce, vine Ripened Tomatoes Salmon Fillet with Pancetta, Peas and a Classic Fish Sauce Hot Oak Smoked Salmon, Bok Choi, Roasted Mediterranean Vegetables Pan Fried Sea Bass, Crushed New Potatoes, Samphire, Classic Fish Sauce (supplement of £2 + vat) Salmon Fillet, Spinach, White Wine Butter Sauce Vegetarian Sweet Pepper and Lentil Croquet, Wilted Spinach * Honey Roasted Butternut Squash, Pulses, Vegetables, Feta Cheese * Wild Mushroom and Goats Cheese Wellington, Creamy Thyme Sauce (Can be prepared with feta instead of goat’s cheese) Roasted Aubergine, Lentil, Mediterranean Vegetables, Spicy Tomato Sauce * Stir Fried Bok Choi, Chestnut Mushrooms and Samphire Grass, Beetroot Chutney * Spinach and Ricotta Tortellini, Pesto Cream, Wilted Rocket Baked Italian Vegetables, Feta, Tomato and Basil Sauce * - denotes dishes that can be made suitable for Vegans* All of our main courses are served with dauphinoise potatoes and oven roasted vegetables unless otherwise stated Notes If you have chosen breads at the table as a starter but are not having a starter there is a charge of £1.50 + vat per head. Please note: We would advise that you have your speeches after your wedding breakfast if you are having main courses which have a supplement eg. Fillet steak or Loin of lamb so that we have known timings for food service and this can be served pink Please note: Micro leaf salads are seasonal so may change subject to availability pg. 7 pg. 8 Desserts Apple and Blackberry Crumble with Lime Crème Fraiche Warm Chocolate Brownie with Rich Vanilla Ice Cream Classic Lemon Tart with Crème Fraiche and berry compote Eton Mess Crème Brulee with Macerated Red Fruits White Chocolate Fondant and raspberry tart Summer Pudding with Crème de Cassis & Clotted Cream White & Dark
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