Wedding Reception Dinner

A three course wedding meal is included in your Flexible Wedding Package.

Our menu selector gives you the flexibility to create your own unique menu for your guests to enjoy. You will be invited to a Menu Tasting Evening during the run up to your big day so you can try different dishes and confirm your choices. 

If you have a favourite dish that you would particularly like, our chefs will be happy to help. Or if you would like to swap the potatoes for example on one dish with the meat on the other this is fine - feel free to make the menu as you wish. 

Please contact our Wedding Co-Ordinator to discuss your menu options further at [email protected]

Wedding Reception Menu

Choose one dish from each section plus a vegetarian option to create your menu.

Starters

Severn and wye smoked salmon, mascarpone tartare, keta caviar, toasted blinis
Smoked chicken and ham hock terrine, pickled vegetables, sour dough crisps
Crab and apple salad, lemon gel, carrot and coriander croquette
Chargrilled asparagus spears, poached hens egg, choron sauce
Leek, potato and celeriac soup, truffle oil, crispy leeks VE GF
Heritage tomato, burrata, basil, poppy seed, aged balsamic, endive leaves V GF
Smoked applewood leek tart, sun blushed tomato, mixed baby leaves
Baked aubergine, spiced bean cassolette, lemon mayonnaise, cress salad V
Confit duck and chicken sweetcorn relish, rhubarb, ciabatta crisps

Main course

Terrine of heritage vegetable and potato, spiced carrot puree, tarragon stock, pickled beetroot VE
Celeriac and potato press, young vegetables, vine cherry tomatoes, toasted pine nuts VE
Pumpkin ravioli, sundried tomato pesto, garlic ciabatta V
Roasted chicken breast, leek and sage stuffing, tender stem fondant potato, caraway seed carrots, chicken liquor
Cap of beef ribeye, fondant potato, morel cream sauce
Fillet salmon, seasonal greens, fondant potato, sorrel and keta butter sauce
Cod fillet, wilted spinach, pea and leek ragout saffron fondant
Fillet beef, confit shallot, wild mushrooms, puree potato, tarragon jus, wilted spinach
Stone bass fillet, mustard crushed new potato, baby leek and fennel shellfish liquor

Desserts

Lime and lemon tart, mixed berry jelly, Chantilly cream
Passion fruit mousse, honeycomb
Vanilla crème brulée, orange Viennese biscuit, soft berries
Chocolate and blood orange cake, orange jelly, white chocolate tuile
Milk chocolate bread and butter pudding, chocolate custard, vanilla bean ice cream
Mixed berry cheesecake, biscotti crumb, raspberry sorbet, chocolate laces
Macerated strawberries, Pimm’s jelly, mint cream