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Wedding Menu 3


Pressed Local Ham Hock Terrine 

Wrapped in Leek and Served With Dressed Baby Leaves and Homemade Pickled Vegetables


Shallot Tart Tatin

Caramelised with Honey and served on Wild Rocket leaves, White Truffle Oil


To Refresh

Champagne Sorbet


Main Event

Roasted Sirloin of English Beef and Yorkshire Pudding

Slow Roasted on Root Vegetables, Served with Wild Mushroom Ragout and Rich Gravy


Baby Spinach and Parmesan Souffle

Flavoured with Fresh Nutmeg, Cayenne Pepper and served with Roasted Vine Tomatoes

Served with Chateau Roast Potatoes and a Panache of Baby Vegetables, selection of Petit Pains and Butter Florets


For Dessert

Sticky Toffee Creme Brulee

Glazed Egg Custard finished with Salted Caramel


Freshly Brewed Coffee or Hampshire Tea and Chocolates