3 Course Menus
with bread selection and freshly brewed coffee and fine teas from £32.50 per person.
Desserts
- Dark chocolate torte, seasonal berries and pouring cream.
- Citrus and honey tart with blueberry coulis.
- Pear and almond tart with mascarpone.
- Profiteroles with chocolate fudge sauce.
- Pear and blackberry crumble with crème anglaise.
- Banana and honeycomb cheesecake.
- Seasonal fruit pie with Devon clotted cream.
- Assiette of desserts: panacotta, summer fruit jelly, bread and butter pudding.
- Champagne and strawberry mousse in a white chocolate cage.
- Lemon cheesecake with raspberries and vanilla biscuits.
- Apple tarte tatin with chantilly cream.
- White chocolate cheesecake on a pistachio base with pouring cream.
- Tiramisú with panettone and baked figs.
- Raspberry brûlée with spiced cinnamon biscuits.
- Individual summer fruit and sherry trifle.
- Cheeseboard: Cornish yarg, Cheddar, Somerset brie, Shropshire blue, Y fenni. Other cheeses can be provided on request. All cheeseboards come with seasonal fruit, chutneys, biscuits, grapes, walnuts and dried apricots.
Dessert options are available with all menus
Starters
- Baked field mushroom with a pecan, blue cheese and sage crumb, baby leaves and smoked paprika oil.
- Chicken and brandy pâté, spiced onion jam and warm brioche.
- Parcel of Scottish smoked salmon, tiger prawns, herbed ricotta mousse and dill vinegarette.
- Fresh asparagus, proscuitto and apricot hollandaise.
- Salad of baked figs, walnuts, stilton and mizuna leaves.
- Vine tomato and bocconcini mozzarella salad with summer herbs and aged balsamic.
- Anti pasti plate of proscuitto, bresoala, salami Milano, olives, marinated artichokes, sun-blushed tomatoes and roquet leaves.
- Salad of smoked duck breast, pink grapefruit, watercress and raspberry vinaigrette.
- Seared loin of tuna on Nicoise.
- Fresh sweet pea and mint soup finished with Gorgonzola.
- Broad bean, mint and pea salad with pancetta crisps and parmesan dressing.
- Plum tomato, red chilli and basil soup.
We are pleased to negotiate discounts for out of season weddings
We can tailor-make the menu to suit your requirements including offering a 2-course menu.
View our childrens menu
Main courses
- Fillet of lamb, applewood fondant, crisp pancetta and lemon thyme jus. +£1.50 per person supplement
- Seared beetroot salmon fillet on mizuna, asparagus and marjoram salad.
- Fig, augergine and Greek feta tart on baby leaves with a vaniila balsamic glaze.
- Trio of baby vegetables stuffed with ratatouille and tarragon cream.
- Seared red mullet, sweet potato dauphinoise, black olive tapenade and lemon dressing.
- Slow cooked shank of lamb on an Italian bean and oregano cassoulet.
- Wild mushroom and poppyseed pancake, parmesan crisps and port cream.
- Asparagus and butternut risotto with parmesan shavings and truffle oil.
- Loin of pork, sweet potato and Bramley rosti with sweet cider jus.
- Pan fried sea bass fillet with roasted fennel and vine tomatoes and rocket salad.
- Marninated rump of lamb on turned roasted root vegetables and redcurrant jus.
- Free range breast of chicken filled with herb cream cheese buttered Jersey Royals and watercress sauce.
- Rib of beef brushed with grain mustard and honey, Yorkshire pudding and glazed shallots.
- Noisettes of lamb, crushed minted baby potato cake and port wine reduction.
- Free range breast of chicken stuffed with asparagus and cepes, champ potatoes and chive beurre blanc.
- Roquefort and sauteed leek tart, with Welsh rarebit on a watercress and cherry tomato salad.