Wedding Menu C

Starter

Roulade of smoked salmon and spinach
A roulade of smoked salmon and spinach filled with a rich smoked salmon mousse and complimented by a yoghurt and dill sauce

Tian of avocado and Devon crab meat
Layered avocado, dark and white crab meat topped with crème fraiche and served with gazpacho sauce

Confit of duckling
Duck leg marinated with ginger, soy Worcestershire sauce and garlic glazed with honey and served on crisp leaves

Terrine of soft goats cheese
Soft goats cheese, roast Mediterranean vegetables and basil accompanied by a sundried tomato vinaigrette

Thick, hearty vegetable soup

Main

Grilled fillet of wild seabass
Accompanied by a bouquetiere of baby vegetables and complimented by a chervil cream sauce

Supreme of corn-fed chicken
Presented with a wild mushroom risotto and a truffle infused cream sauce

Roast loin of Cartmel valley venison
Served en croute with root vegetables and chestnuts with a red currant and juniper sauce

Roast leg of English lamb
Carved onto a rosemary mash and served with home-made redcurrant and mint jelly and lamb jus

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

Dessert

Sticky ginger and apple steamed pudding
Served warm with a ginger wine and brandy toffee sauce

Citrus and passion fruit terrine
Served with crème fraiche and passion fruit and orange coulis

Gateaux trois chocolats
A white and dark chocolate truffle torte served with a coffee bean sauce

Praline parfait
A rich vanilla parfait studded with caramelised nut praline garnished with spun sugar and served with amaretto sauce