2012/13 Wedding Menus
You only have to scroll down to see some of the scrumptious dishes we have provided in the past. Where produce is provided by our own farm, you will be guaranteed the freshest and best tasting meal………..anywhere.
You may choose a set menu consisting of one starter, one main and one dessert with a vegetarian option, if required. Or, why not ask for a meeting with Chef to discuss your very own and personal menu filled with the goodies you like.
Canapés – Please choose 4 (£5.00pp)
Filo tartlets of ratatouille. New potato, roasted pepper, anchovy, tapenade. Parmesan straws. Quiche lorraine tartlets. Mini pizza. Goat’s cheese and sunblush tomato tartlets. Pork rillete, apple and rosemary purée. Montgomery cheddar rarebits. Potted salmon croute, capers and dill. Smoked salmon tartar. Pea and ham tartlets. Devils on horseback
Smoked Salmon classic, lemon, shallots and capers. Oak smoked salmon and home cured gravadlax,marinated fennel, dill dressing. Pressed terrine of ham and parsley,pear and apple chutney. Confit duck, walnut and pickled apple salad,hazelnut oil dressing. Brie and spinach puff tartlet, red onion marmalade. Cherry tomato and brie puff tartlet, (best in Summer) roasted pepper, basil mayonnaise. Goat’s cheese, beetroot and rocket salad honey and cider vinegar dressing. Tomato cream soup basil oil. Celeriac and thyme soup (best in winter) hazelnut oil and toasted hazelnut. Leek and potato soup (best in winter) crème fraiche. Carrot and ginger soup chive oil. Parsnip soup, (best in winter) cumin crème fraiche
Starter course upgrades: £4 per person supplement
Crab tian, (best in June-August) basil oil, tomato. Asparagus, (only May-June) poached egg, parmesan, air dried ham
Free range chicken in air-dried ham mustard and herb creamed potato, sage and onion jus. Rump of lamb, rosemary and garlic roasted goat’s cheese dauphinoise, thyme jus. Roast rump of lamb ragu of summer vegetables and basil, jus. Roast sirloin of beef fondant potato, tomato-tarragon jus. Feather of beef truffle mash, jus. Roasted free-range chicken supreme, roasted pepper, onion and new potato ragu, basil oil. Organic Salmon new potato, spring onions, crab and dill cream. Steamed Sea bream, new potato and fennel, lemon butter. Tart fine of courgettes and stilton, pickled walnuts, carrot cream sauce. Pastilla of coriander and cumin spiced carrot, raisin puree
Main course upgrades: £7 per person supplement
Wild bass instead of Salmon or Sea bream. Fillet of beef instead of sirloin or feather. Guinea fowl instead of chicken
Pear and almond tart, amaretto Chantilly. Lemon tart (best in summer) raspberry sorbet. Vanilla pannacotta (only in summer) rhubarb-ginger compote, orange biscotti. Vanilla pannacotta (best in summer) cherry-kirsch compote, pistachio biscotti. Dark chocolate mousse caramel, crème fraiche, Maldon salt. Sticky toffee pudding vanilla ice cream, butterscotch. Apple crumble praline ice cream. Summer berry pavlova (best in summer/early autumn) vanilla syrup. Apricot and almond tart (best in summer) amaretto Chantilly. Plum crumble praline ice cream.
For children (12 years & under) - Please choose 1 x starter, 1 x main course and 1 x pudding
Creamed tomato soup. Classic prawn cocktail. Chilled trio of melon
Children’s Main Courses
Fallowfields sausages, creamed potato & onion sauce. Roasted breast of free range chicken with crushed potatoes & vegetables. Home made fish goujons, big chips & peas. Roasted tomato, mozzarella & basil pasta.
Individual jelly & ice cream. Chocolate pot & vanilla ice-cream. Strawberry crème brulee
Offering your guests a choice
You simply need to send guests your three choices with their invitations & also ask for any dietary requirements. Please confirm their choices to us no later than two weeks before your wedding. Each guest’s choices should be printed on the back of their place cards This option has a £10 per person supplement. A seating plan is very helpful too. This will ensure the very best level of service.
The above options are accompanied with fresh seasonal vegetables, usually from our kitchen garden. Our bread is baked daily and our meat and fish is simply the best you can find. Cheese can always be served either as an alternative to dessert or as an additional course.
There are a number of seasonal specialities which are listed in each section that are best in season, or in some cases, only available at certain times of year and only available within the season listed.
We encourage you to request a tasting, either of your chosen menu or to help you decide between options. Please note that during tastings vegetables are seasonal to the tasting, not the event.
Please do note that final numbers must be confirmed 10 days before your wedding.
"We just wanted to say a HUGE thank you to you and your staff for the fantastic service that you gave us and our guests on our wedding day"
L&J P's Wedding Sepember