Wedding Menus 2010-2011

Celebrations Menu 1


Chef’s seasonal soup

Chicken liver parfait, red onion and grape chutney, toast

 Antipasti salad, selection of cured meats, olives, roasted garlic, anchovies, artichoke hearts and feta cheese 

Main courses

Slow braised lamb shank, root vegetables, spinach, dauphinoise potatoes and the lambs own sauce

Pan fried fillet of salmon, watercress, rocket and roasted pine nut risotto, lemon oil 

Breast of corn fed chicken, marinated in thyme, garlic and lemon, creamed potatoes, seasonal vegetables and herb jus


Apricot and almond strudel, cinnamon custard

 Traditional crème brulee 

Selection of sorbets, choose four from the following:

Lemon, white peach and champagne, wild strawberry, mango and passion fruit, apple and mint, raspberry

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