Formal Wedding Reception Menus

Wedding Reception Menus

Formal Wedding Breakfast Packages
A

Starters

Sweet Potato and Carrot Soup with a Drizzle of Chilli Oil (v)
Grilled Tiger Prawns Topped with a Lemon and Green Peppercorn Dressing Served with Yoghurt Dip
Baked Portabella Mushroom Topped with Roulé Cheese and Smoked Bacon and served with Salsa Verde
Flaked Salmon with Lemon and Chive Mayonnaise Served on a Bed of Rocket
Chefs Homemade Chicken Liver Paté Served with Melba toast and Fig, Apple and Bishop’s Ale Chutney
Galia Melon and Orange Cocktail Laced with Ginger Wine (v)

Main Course

Pan Fried Fillet of Black Bream Served on a Bed of Butternut Squash and Potato Puree with an Orange Dressing
Baked Breast of Free Range Chicken Filled with Chorizo and Served with Roasted Pepper and Tomato Sauce and Duchesse Potatoes
Roast Sirloin of English Beef Served with Rich Red Wine Jus and Roast Potatoes
Pork Fillet Wrapped in Parma Ham with a Cream and Sherry Sauce and Crispy Fried Potatoes
Wild Mushroom Risotto Cakes Served with Marsala Sauce and Duchesse Potatoes (v)
Vegetable and Chick Pea Tagine with Apricots Served on a Bed of Basmati and Coriander Rice
All Served with Seasonal Vegetables

Dessert

Apple Pie with a Calvados Infused Cream
Profiteroles Filled with White Chocolate Mousse and Topped with Dark Chocolate Sauce
Walnut Tart Served with Maple and Walnut Ice Cream
Chocolate Cappuccino Mousse Served with Langue De Chat Biscuits
Homemade Steamed Ginger Sponge Served with Good Old Fashioned Custard
Pavlova Filled with Fresh Seasonal Fruit and Whipped Cream

Coffee and Mints

B

Starters
Minted Pea Soup Topped with Crispy Pancetta and Chive Cream
Smoked Fish Parcel - A Smoked Trout and Horseradish Mousse Wrapped in Smoked Salmon Served with Beetroot and Dill Salsa
Pear Poached in Red Wine Served on a Bed of Rocket with Toasted Walnuts and Roquefort Dressing (v)
Fresh Cromer Crab Lightly Dressed in a Lemon Mayonnaise Served with Pink Grapefruit Segments
A Homemade Pancake Topped with Chilled Asparagus, Parma Ham and Roasted Red Pepper
Wild Mushroom Tartlet Served with Roasted Shallots and Madeira Sauce (v)
Sorbet
Blackcurrant Sorbet with Cassis and Fresh Mint
Pink Grapefruit Sorbet Drizzled with Galliano
Champagne Sorbet and Lacing of Strawberry Coulis
Classic Lemon Tart Served with Crème Fraiche

Main Course
Baked Fillet of Seabass Served on a Bed of Creamed Potatoes with a Sorrel Sauce
Breast of Free Range Chicken Filled with Sundried Tomatoes and Goats Cheese Served with Salsa Verde and Duchesse Potatoes Laced Through with Pesto
Pan Fried Gressingham Duck Breast Served with Marsala, Plum and Cranberry Sauce and Dauphinoise Potatoes
Roast Rump of Romney Marsh Salt Lamb Served with Apricot and Thyme Stuffing and a Red Wine Jus and Minted New Potatoes
Vegetable and Puy Lentil Goulash with Smoked Pimenton Served on a Bed of Brown Rice (v)
Filo Parcels Filled with Feta, Almond and Dates Served with Roasted Cherry Tomatoes Dressed with Honey and Balsamic Vinegar and Sauté Potatoes (v)
All Served with Seasonal Vegetables

Dessert
Fresh Strawberries Laced with Cointreau Served in a Homemade Meringue Nest with Chantilly Cream
Bread & Butter Pudding Laced with Drambuie Served with Whisky and Ginger Ice Cream
Minted Chocolate Mousse Served with Fresh Raspberries
Steamed Pineapple and Rum Pudding Served with Thick Cream
White Chocolate and Ginger Cheesecake Served with Cranberry Sauce

Coffee and Mints

C

Starters
Roasted Pepper, Tomato and Basil Soup Served with Parma Ham Breadstick (v)
Chefs Homemade Pheasant Terrine Served with Peach, Apple, Apricot and Ale Chutney
Iberico Ham and Fresh Fig Served with Honey and Balsamic Vinaigrette
Glazed Seafood Pancake Filled with Prawns, Smoked Salmon and Smoked Mackerel in a White Wine Sauce
Baked Portobello Mushroom Topped with Gorgonzola Cheese and Served with Port and Recurrent Dressing (v)
Crab Au Gratin Baked Fresh Comer Crab in a Light Béchamel Sauce Topped with Parmesan

Sorbet
Blackcurrant Sorbet with Cassis and Fresh Mint
Pink Grapefruit Sorbet Drizzled with Galliano
Champagne Sorbet and Lacing of Strawberry Coulis
Classic Lemon Tart Served with Crème Fraiche

Main Courses
Fillet of Lemon Sole with a Lobster and Prawn Sauce
Grilled ½ Lobster with Thermidor Butter
Hope Anchor Seafood Medley Monkfish, Scallops, Tiger Prawns and Mushrooms Sautéd in Garlic Butter
Chicken Consommé Laced with Sherry and Fresh Tarragon
Vegetable Consommé Garnished with Mini Herb Dumplings (v)
Baked Breast of Guinea Fowl with a Green Peppercorn Sauce and Gratin Potatoes
Roast Fillet of Scotch Beef Coated with Dolcelatte Sauce and Served with Chateau Potatoes
Seared Aged Venison Steaks Served on a Bed of Horseradish Mash with a Blueberry Sauce
Pork Tenderloin Filled with Mozzarella Spinach and Pancetta Served with a Roasted Pepper Sauce and Duchesse Potatoes
Aubergine, Chick Peas and Date Cassoulet Served on a Bed of Lightly Spiced Couscous
Butternut Squash, Chestnut, Barley and Spinach Filo Pie Served with Cranberry Sauce and Baby nNw Potatoes
All Served with Seasonal Vegetables

Desserts
Hazelnut Meringue Layered with Hazelnut Praline Cream and Drizzled with Chocolate Sauce
Apple and Almond Tart Served with Caramel Ice Cream
Orange and Cointreau Pannacotta Flooded with Fresh Passion Fruit
Tia Maria Chocolate Fondant Cup Served with Baileys Coffee Cream
Pears Gently Poached in Red Wine Served with Vanilla Ice Cream and Drizzled with Rich Ruby Port
Homemade Summer Pudding Served with Crème Fraicle and Fresh Mint
A Platter of English Cheese Served with Grapes, Celery and a Selection of Savoury Biscuits

Coffee and Mints