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Wedding Menus
We offer a wide choice of dishes and a selection is shown below. Our extensive kitchen garden and orchard provides produce most of the year round for the table, bread is home baked and our fish and meat are simply the best that we can find.
Our experienced staff are always on hand to discuss your menu and you may choose between having a set menu consisting of one starter, one main and one dessert with a vegetarian option if required or guests may appreciate a choice of dishes. Three choices are sent with the invitation and confirmed choices should be received 2 weeks prior to the wedding. Cheese can always be served either as an alternative to dessert or as an additional course.
A full list of choices can be downloaded here (PDF file 56kb).
Sample menu choices
“Chef’s choice” of canapés
Chorizo, potato and red onion tortilla
Salmon tartare, dill croutons
Goat’s cheese and red pepper jam, garlic crostini
Hummous, salt and pepper lavosh wafers
First course
Organic wild mushroom and tarragon soup
Warm salad of beetroot, gratinated goat’s cheese, pickled walnuts, truffle dressing and rocket leaves
Pressed terrine of ham, parsley and roasted shallots, salted caramel, lemon dressing
Roasted red pepper, goats cheese and courgette terrine, pickled walnut dressing
Foie gras and chicken liver parfait, onion jam, jasmine tea soaked sultanas, toasted brioche
Air dried ham, roasted figs, honey and rosemary dressing
Main course
Roasted loin of Dews Meadow pork, caramelised shallot puree, rosemary roasted carrots, fondant potatoes and sage jus
Roasted duck breast, parsnip, carrot and confit leg ‘hash’, curly kale, shallot and port jus
Organic roasted Salmon, caramelised cabbage, basil aioli, mussels and ‘boulanger’ potatoes
Roasted English Partridge, Dews Meadow Farm smoked bacon, thyme jus, garlic confit potatoes, watercress salad
Roasted chicken breast, peas, caramelised onions, pancetta and baby gem lettuce, tarragon jus
Slow cooked guinea fowl, fondant potatoes, roasted mushrooms and shallots, spinach mousse and Madeira jus
Arancini of spinach, mozzarella dried tomatoes and basil, roasted pepper sauce
Baked stuffed aubergine with tomato, spinach fricassee, roasted tomato dressing
Dessert
Sticky damson and ginger pudding, rosemary custard, honey ice cream
Warm apple and blackberry pudding and clotted cream
Organic Cotswold brie, plum jam, pepper crackers
Tarte tatin from the garden, cognac and almond caramel, vanilla ice cream
Hot chocolate fondant, cherry compote and cinnamon ice cream
Lemon tart, raspberry coulis, lemon and mint ice
Optional Cheese Course
Organic Cotswold brie, plum jam, pepper crackers
Cornish Yarg, ‘Boddingtons’ water biscuits
Berkswell ewes milk cheese, celery seed grissini, apple chutney
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