Wedding Menu

Starters

Trio of salmon – cold smoked, hot smoked and gravadlax, crème fraiche and capers
Chicken liver parfait, fig chutney and brioche toast
Goats cheese and caramelized onion tart, roasted vine tomatoes
Spinach and mascarpone tart, walnut dressing
Smoked chicken, Russian salad and young leaves
Classic Caeser salad with garlic croutons, parmesan shavings and white anchovy
Trio of melon, strawberry sorbet, Pimms syrup
Wiltshire rosary goats cheese curd, golden raisin and toasted hazelnut salad, West Country cider dressing
Scottish smoked salmon with crevette, saffron mayonnaise and mesclun leaves (£2 per person supplement)
Smoked lobster salad with mango and coriander salsa, strawberry dressing (£2 per person supplement)

Main Courses

Corn fed breast of chicken, caramelized potato gallette, cream and mushroom sauce
Pan fried breast of chicken, fondant potato, panache of root vegetables, tarragon jus
Roasted loin of lamb with mustard herb crumb, dauphinoise potato, char grilled vegetables, mint jus
Honey and vanilla glazed Gressingham duck breast, dauphinoise potato, mushroom ragout and natural jus
Fillet of Aberdeen Angus steak (cooked medium),gratin potato, braised shallot & red wine jus (£2 per person supplement)
Star-anise marinated fillet of pork, caramelized apple, sultana, ebley wheat salad and cider jus
Pan fried fillet of salmon, asparagus, alsace foam
Pan fried fillet of John Dory, char grilled asparagus and leek, feve crushed potato, Noilly Prat sauce

Desserts

Crème fraiche panacotta with soured cherries
Your choice of crème brulee with rice flour shortbread
Lemon & mascarpone tart, raspberry ice cream and a raspberry & thyme sauce
Raspberry and passion fruit cheesecake, melon & champagne salad
Pineapple carpaccio, coconut mousse, coconut brittle
Seasonal pavalova
Treacle tart with ginger syrup & vanilla ice cream
Orange brioche & butter pudding with warm rum & raisin sauce, caramalised melba toast
Hot chocolate fondant, tonka bean ice cream
Selection of three Dorset cheeses with chutneys, walnut & raisin bread (£2 per person supplement)

Vegetarian Options

Caramelised butternut squash and sage risotto
Penne pasta with arrabiata sauce
Caramelised beetroot tart tatin, red beet puree, sauteed cabbage and artichoke pesto

Cheese Course (£7.50 per person supplement)

If you wish to add a cheese course as part of your wedding
breakfast menu, this can be added at a supplement charge
of £7.50 per person.
Selection of three Dorset cheeses with chutneys, walnut & raisin bread

Granité

Pink grapefruit and star anise
Lemon and thyme
Pina colada
Orange and passion fruit

Sorbet

Strawberry and mint
Red wine
St Clements
Chocolate