The following are menus that have been suggested by our brides and grooms:
Chosen for July (52 guests – Served at 4pm )
2 x canapés in the garden followed by:
Small wild mushroom risotto as amuse bouche
Antipasti salad of Parma ham, olives, roasted garlic, artichoke hearts, feta cheese, chicken liver parfait, vine tomatoes, focaccia (to be served per table on a platter to share with visual impact!)
Pork loin, apricots, fondant potato [NB extra potatoes and vegetables with herb butter]
Lemon tart, raspberry salad
——————–
Another bride has chosen her own American theme; Served at 5.20 after speeches
Buffalo wings, blue cheese dip
Gourmet burger, toasted Ciabatta, savoury potato wedges, selection of sauces and relishes, coleslaw and mixed leaves
New York style vanilla cheesecake and berries
Coffee and chocolates
—————
Served at 4pm for 63 people
2 canapés per person served with arrival drinks:
Tempura prawn, sweet chilli sauce
Onion bhaji, cucumber and mint dip
Wild mushroom and Mrs Bell’s Blue tartlet, rocket salad
Breast of corn fed chicken, marinated in thyme, garlic, lemon, seasonal vegetables and herb jus
Sticky toffee pudding, butterscotch sauce and crushed banana ice cream
Coffee and petit fours
Children’s menu
Chicken goujons, chips & vegetables – served with starters
Ice cream for dessert
Vegetarian menu
4 x wild mushroom & Mrs Bells blue cheese tartlet, rocket & crispy fried shallots
4 x grilled vegetable linguine, courgette fritters with herb oil
_____________
Served at 5pm in July 49 guests
Anti-pasti salad, selection of cured meats, olives, roasted garlic, anchovies, artichoke hearts and feta cheese
White peach and champagne sorbet [extra choice]
Pan-fried Gressingham duck, caramelised onions, chateau potatooes, glazed carrots, acacia honey and tarragon jus – not served too rare
Chocolate marquis, vanilla ice cream, strawberries
Coffee and chocolates
NB. Each course had a few minutes of speech as it was cleared
Evening buffet for 55
Selection of sandwiches in bloomer to include smoked salmon and cream cheese, wensleydale cheese and chutney, home-roasted ham and salad
Remainder of wedding cake
Wedding cake was a creation of our own – a strawberry and fresh cream cake served with coffee after the meal.
_________________
served at 1pm for 25 guests
Home made seasonal soup
Crab & spring onion risotto
Pan fried breast of duckling, pickled pear, crushed sweetcorn, new potatoes & green peppercorn sauce
Traditional roast sirloin of beef, Yorkshire pudding, roast potatoes and panache of vegetables
Sticky toffee soufflé, crushed banana ice cream
Chocolate tart with white chocolate ice cream
