Wedding Menu B

Starter

Cream of Swiss onion soup
Served with Gruyere cheese crouton

Our own gravadlax of salmon
Prepared in the Scandinavian style with salt, sugar and dill. Simply presented with a mustard and dill mayonnaise and brown bread and butter

Traditional Caesar salad
Crisp cos lettuce with anchovies, croutons and Parmesan cheese shavings tossed with a creamy garlic dressing

Duck pistachio nut terrine
A coarse terrine studded with pistachio nuts and green peppercorns presented with a home-made pear chutney

A salad of avocado pear, orange and melon
Drizzled with an orange and dark rum dressing

 

Main

Pan-fried supreme of corn-fed guinea fowl
Accompanied by a confit of its leg served with braised puy lentils and a Madeira guinea fowl sauce

Seared tuna loin
Served with a spiced ragout of aubergine and a red capsicum coulis flavoured with star anise

Glazed Loin of organic pork
Served with caramelised apples and a sage, wholegrain mustard sauce

Braised foreshank of Cumbrian lamb
Served on rosemary mash with homemade redcurrant and mint jelly and a lamb jus

A selection of vegetables and potatoes are served with all main courses.

 

Dessert

Vanilla pannacotta
Accompanied by a compote of poached seasonal fruits

Duo of chocolate mousses
White and dark chocolate mousse complimented by a bitter chocolate sauce

Raspberry parfait
Served with brandy snap tuille biscuits and a raspberry coulis

Warm apricot bread and butter pudding
With crème anglaise sauce