We
offer a choice of menus designed by our head chef with each
course complementing the next and providing the perfect balance
for your
guests. Alternatively create your own individual menu by choosing
a starter, main course and a dessert from the following selection.
A la carte Menu
(Please choose one of each course)
CANAPÉ SELECTION
Add style to your wedding and offer your guests a choice
of delicious canapés served on silver trays by
our waiters whilst your party is having the welcome drink.
Cumbrian Rarebit on Toast.
Chicken Satay on a stick.
Oriental Dim Sum.
Mini Vegetable Samosas.
Chicken Liver Parfait.
(on biscuits with Red Onion Marmalade)
Parma Ham & Sun Blushed Tomato Bouchees.
Sesame Seed Prawn Toast.
Indian Pakora Selection.
Smoked Salmon & Egg Mayonnaise Bites.
Mini Pizza Rounds.
Cottage Cheese & Smoked Duck.
Peach & Cream Cheese Snippets.
Cumberland Sausage Pigs in Blankets
Prawn Vol-au-Vents.
Selection of Three Canapés for £4.50
Selection of Four Canapés for £5.75
Selection of Five Canapés for £6.75
Selection of Six Canapés for £7.75 |
STARTERS
1. Half a Galia Melon filled with
Tropical Fruits and Sauce
2. Gateau of juicy Prawns and Melon on a
pool of Creamy Lime Mayonnaise dressing
garnished by Langoustine
3. Salad of local Smoked Chicken with
marinated Avocado, garnished by deep
fried battered florets of herby Cauliflower
4. Smoked Salmon, Lemon and Herb
Cheesecake on a sea of fresh Samphire
with a Yoghurt Dill and Cucumber Cream
5. Game Terrine with a tangy
Blackcurrant compote
6. Pink Grapefruit Cocktail topped
with Passion Fruit Sorbet
7. Deep fried wedge of Brie accompanied by
a ruby Grapefruit and Spinach Salad
SOUPS
1. Cream of Asparagus
2. Leek and Potato
3. Cream of Chicken and Sweetcorn
4. Garden Pea and Mint
5. Cream of Tomato and Basil
6. Lentil and Vegetable
7. Minestrone with Parmesan Cheese
SORBETS
To refresh your taste buds
Strawberry, Peach, Lemon, Mango, Apple, Lime,
Passion Fruit, Champagne, Grapefruit
INTERMEDIATE FISH COURSE OR AS A STARTER
1. Deep fried strips of Plaice Fillet
served on a Herb Sauce
2. Baked Halibut Fillet served with
a herb and Olive Oil Dressing
3. Poached Salmon coated in a warm
Lemon Butter Sauce
4. Filo Pastry Fish Parcels filled
with three seasonal fish served
upon a Tarragon Cream Sauce
5. Lemon Sole topped with Prawns
served with Baby Vegetables and
a White Wine Sauce
MAIN COURSES
1. Roast Turkey with a traditional
garnish of Chipolata and Stuffing
2. Beef Wellington Beef encased in
Pastry with a Madeira Sauce
3. Baked supreme of Chicken stuffed with
Smoked Bacon and Leeks, masked
with a Wild Mushroom and White Wine
Sauce, on a bed of crisp Potatoes
4. Pan Fried Tenderloin of Pork in a
Mustard Crust on Red Onion and
Balsamic Chutney accompanied by
a Sweet Mango dressing
5. Grilled Sirloin Steak in a
Red Wine Sauce
|
MAIN
COURSES CONT'D
6. Crisp Roast Duckling brushed with
Honey and Brown Sugar upon a
Nest of Caramelised Red Cabbage
with tangy Orange Marmalade Syrup
7. Roast Rump of Beef brushed with Herb
Oil served with Sautéed Shallots and
Bordeaux Sauce, Mustard and Horseradish
dressing and Herb Yorkshire Pudding
8. Rack of English Lamb coated in a
Herby Crumb served on a Confit of
Roast Fennel in a pool of
Cumberland Sauce
9. Baked Halibut Fillet served with a
Herb and Olive Oil Dressing
10. Poached Fillet of Scottish Salmon on
a bed of fresh Spinach Leaves drizzled
with a Sorrel and Watercress Sauce
and Fresh Basil
11. Filo Pastry Fish Parcel, filled with
three Seasonal Fish served upon
a Tarragon Cream Sauce
12. Fresh Fish Kebabs brushed with Balsamic
dressing resting on a bed of Spiced Rice
drizzled with Light Soy Garnished
with Deep Fried Crispy Leeks
13. Pan Fried Escalope of Scottish Venison
elevated by Bubble and Squeak with a
Wild Bramble and Port Glaze, garnished
by Apple topped with Sweet Mince
ROAST JOINTS FROM THE
SELECTION BELOW:
14. Honey Roast Cumberland Ham studded with Cloves.
Brushed with Brown Sugar accompanied by a Black
Cherry brandy Compot
15. Roast Leg of Pork with Crisp Crackling, Sauce of its own
Juices and fresh Bramley Apple Puree
16. Leg of English Lamb studded with Rosemary and
Garlic with a Port and redcurrant Jus
VEGETARIAN
1. Spiced Mediterranean Vegetable Risotto
2. Baked Tuscan Vegetable Tart topped with
Cherry Tomatoes and Melted Brie
3. Roasted Pepper filled with Ratatouille, topped
with Creamy Mornay Sauce, finished with a
Stilton and Herb Crumble
4. Gateau of Grilled Aubergine, Pimento and Red Onion Chutney
on a pool of Olive Oil Roast Garlic and Basil
DESSERTS
1. Chocolate and Orange Truffle on
a pool of Raspberry Coulis
2. Chocolate Profiteroles with a
Crème Anglais Fudge Sauce
3. Fresh Fruit Platter Laced with Cointreau
4. Raspberry Vanilla Tart drizzled
with Vanilla Syrup, topped with
a Raspberry Sorbet
5. Mango and Passion Fruit Delice
served with Compote of Exotic Fruit
6. Hot Chocolate Sponge Pudding with Chocolate
Sauce and Vanilla Ice Cream
7. Layered Banana Toffee and Chocolate
Mousse on a pool of Vanilla
Custard Sauce
8. Selection of Cheese and Biscuits
TO COMPLETE
YOUR MEAL
Coffee with Cream and Chocolate Mints
Coffee with Cream and Chocolate Dipped Fruits
Coffee with Cream and Candied Fruits
Coffee with Cream and Homemade Chocolates
All above prices are per person
|
