Wedding Menu

Starters

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Roasted Butternut Squash soup infused with Moroccan flavours and topped with char grilled chorizo sausage

(Suitable for vegetarians excluding the chorizo sausage)

Traditional Atlantic prawn cocktail with crayfish tails and marie rose sauce

Chicken liver parfait with toasted brioche, caramelized red onion marmalade and select dressed leaves

Duck confit, young rocket, broad bean and radish salad with shaved baby beets and walnut dressing (gf)

Smoked salmon on brioche toast, dill crème fraîche, summer citrus salad

Crispy roast pork belly, Asian slaw served with soya dressing and toasted sesame seeds

Smooth duck liver and foie gras parfait with marinated duck breast, green beans, roasted hazelnuts, mustard seed dressing and toasted brioche

Trio of chilled melon with selected berries macerated in champagne and finished with strawberry sorbet and ripped mint

Seared scallops and spicy chorizo with lightly pickled baby vegetables & béarnaise sauce

Main Course

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Pan roasted chicken supreme rested on a bed of sautéed wild mushrooms, wilted greens, pancetta potato rosti and finished with a shallot jus

Pan-fried fillet of salmon presented on a bed of creamy risotto with poached   Jersey crab meat, king prawns finished with baby spinach leaves

Oven baked ballotine of chicken filled with wild mushrooms and baby spinach

and wrapped in smoked pancetta presented on a bed of truffle scented pomme

puree and finished with a sage and puy lentil jus

Flame grilled scotch beef fillet au poivre with blistered cherry tomatoes and woodland mushroom dauphinoise potatoes

Angus beef eye fillet medallions cooked pink served with a chili roasted king prawn, crispy Jersey picked crab wonton with ginger and spring onion presented on a bed of sautéed bok choi and an Asian vegetable rosti

Pan-fried fillet of sea bass presented on a bed of buttered crushed jersey royals with picked crab and herbs topped with a grilled langoustine finished with a chive cream

Desserts

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Vanilla pod panacotta served with a compote of selected berries and accompanied by a raspberry sorbet

Caramelized banana crème brulee with a coconut crème anglaise, rum and raisin ice cream and banana sponge

Warm bitter chocolate truffle pudding with Turkish delight ice-cream and sour cherry coulis

Rosewater Eton mess with blackberry curd, lemon sherbet and nutty pear crumble

Selection of French and British cheeses served with a house chutney, grapes, celery and assorted wafers

Starting at £50.00 per person

Choose 3 dishes from each course for your big day.