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Wedding Reception Menus

Our menu selector gives you the flexibility to create your own unique menu for your guests to enjoy, but if there is a favourite dish that you would particularly like, our chefs will be happy to help.

Please select one starter, one soup or sorbet, one main course and one dessert to create your wedding menu. You are welcome to add a cheese platter as an additional course.

Canapes

Start your reception in style by offering a selection of canapés with your arrival drink for £7.50 per person for 4; add an extra canapé for £2 per person.

Savoury

Tempura king prawn with sweet chilli dipping sauce
Mini beef burger with tomato relish
Parmesan and black olive shortbread with pesto and feta (v)
Lemon and chive pancake, crème fraîche and smoked salmon
Crab cake, tomato rémoulade
Goat’s cheese and caramelised onion tart (v)
Crayfish and prawn puff
Mini duck spring rolls with hoisin sauce and sesame seeds
Smoked chicken and leek croquette
Slow cooked beef in a Yorkshire pudding

Sweet

Mini chocolate éclair
Chocolate dipped strawberries
Mini lemon meringue kisses
Heart shaped shortbread
Mini fruit brochettes, passion fruit and mascarpone dip
Raspberry marshmallow

Starters

Choose one starter from the following:

Pressed ham hock, leeks, peas, mustard, watercress
Poached salmon, cucumber, shallots, pickles
Apple and celeriac salad, soft egg, walnuts V
Platter of oak smoked salmon, rye bread, baby leaf
Crab fish cakes, sweet chilli sauce, baby leaves
Goat’s cheese, heritage tomatoes, beetroot, basil V
Smoked duck salad, orange, celeriac slaw, raisins
Platter of fresh fruits, Champagne sorbet V
Pan-seared scallops, cauliflower purée, pancetta (£3.50pp supplement)
Duck leg croquette, pickled vegetables, honey jus

Trio of Melon

Soups & Sorbets

Choose one soup or sorbet for your intemediate course from the following:

Soups

Leek and potato, chive cream V
Roasted red pepper and tomato, basil oil, garlic croûte V
Cream of tomato, basil oil V
Broccoli and Dolcelatte, Toasted almonds V
Wild mushroom and tarragon, truffle oil, goats’ cheese muffin V
Cream of celeriac and potato, sage V
Chicken and leek velouté

Sorbets

Orange
Lemon
Lime
Raspberry
Strawberry
Passion fruit
Mango
Champagne

Main Courses

Choose one main course from the following:

2 bone herb crusted rack of lamb, lamb shoulder pithivier, Shallot jus
Slow braised feather blade of beef, Roasted shallot, Madeira jus
Sirloin of beef, Yorkshire pudding, pan gravy
Chicken breast, Pancetta, leeks, shallots
Pork fillet, Sage and onion, caramelised pear
Corn-fed chicken supreme, Spinach, thyme and mustard
Fillet of beef, Wild mushrooms, shallots (£5pp supplement)
Sea bass, Tomatoes, saffron, leeks
Cod supreme, Bubble and squeak, salsa verde, black olives
Salmon supreme, Prawn, crayfish and dill cream sauce
Caramelised onion tart, goat’s cheese, figs V
Tagliatelle, pecorino, sun blushed tomatoes, basil V
Wild mushroom risotto, rocket, truffle oil V

Roast Sirloin of Beef

Potatoes & Vegetables

To accompany your main course, please choose one potato dish and two vegetable dishes from the following selection:

Potatoes

Roast potatoes, sea salt and rosemary
Potato gratin
Dauphinoise potatoes
Creamed potatoes
Sweet potato mash, tarragon and garlic
Hash potato, leeks, parsley
Truffle mash
Fondant potato
Roasted Chateau potatoes
Saffron new potatoes

 

Vegetables

Tenderstem broccoli
Savoy cabbage, pancetta
Celeriac
Carrots, honey, butter, parsley
Roasted butternut squash
Courgettes
Leeks, peas, pancetta
Fine beans
Chantenay carrots
Braised red cabbage

Desserts

Choose one dessert from the following. You are welcome to add a cheese platter as an addtional course.

Sticky toffee pudding, vanilla ice cream
Raspberry crème brulée, shortbread
Dark chocolate tart, orange crème anglaise
Glazed lemon tart, strawberry sorbet
Apple & blackberry crumble tart, crème anglaise
Triple chocolate fudge brownie, pistachio ice cream, chocolate sauce
Fruits of the forest cheesecake, shortbread, blueberry coulis
A selection of local cheeses, crackers, chutney

Chocolate Brownie

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