WEDDING MENUS
£55 per head
Canapes
Smashed Jersey Royals with herby ricotta and Hampshire cured ham
Potato and spring onion pancakes with smoked salmon, soured cream and chives
Rosemary toasts with soft Beau farm goat’s cheese, rocket and sweet chilli jam
Starter
Hot smoked salmon and beetroot salad with horseradish cream and dill
Homemade seeded granary bread
Main
Marinated rack of lamb with fresh herbs, honey and lemon
Whole buttered baby new carrots
Watercress, pea and toasted almond salad
Spinach, artichoke and lemon wild rice
Dessert
Strawberry and elderflower sorbet
Fresh local strawberries
Clotted cream
Coffee and Petit Fours
White chocolate and creanberry fudge
Mini Thornbury treacle tarts
Homemade coconut ice
£55 per head
Canapes
Sweet pea guacamole on crostiniSmoked salmon on sourdough toasts with a horseradish crème fraiche and chives
Matured cheddar and cayenne biscuits with soft Beau Farm goats’ cheese, parsley and toasted pinenuts
Starter
Baby broad bean, peas and watercress salad with red apple, mint, lemon and Wensleydale
Homemade bread
Main
Zesty pinenuts crusted cod with salse verde
Baby new potatoes with lemon, mint and chives
Roasted tomatoes on the vine
Griddled whole baby courgettes
Dessert
Bakewell tart with clotted cream ice cream
Coffee and Petit Fours
Gooey chocolate brownies
Coconut ice
Orange polenta biscuits
£55 per head
Canapes
Sourdough toasts with avocado butter, Summer herbs and sun blushed tomatoes
Baby Yorkshire puddings with rare roast beef, horseradish cream and watercress
Crostini with roasted red pepper mousse, with English Pecorino and basil
Starter
Crispy salmon fillet with dill pickled onions and baby spinach
Homemade bread rolls
Main
Pan fried duck breast with a blackberry and port sauce and a cannellini bean puree
Whole buttered baby new carrots
Tenderstem broccoli
Roasted sea salt new potatoes with rosemary and olive oil
Dessert
Passion fruit and orange curd meringue with a honeyed yoghurt cream
Coffee and Petit Fours
Chocolate truffles
Homemade vanilla fudge
White chocolate and hazelnut shortbreads with redcurrants and raspberries