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Wedding Menu 3

Starting

Pressed Local Ham Hock Terrine 

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

or

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

or

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

with

Freshly Brewed Coffee or Hampshire Tea and Chocolates