Wedding Breakfast

You can enjoy exquisite cuisine from our award winning chef's, creating dishes in-house with produce sourced from the finest local suppliers, and happy to cater for all dietary requirements, including specialty menus and authentic national cuisine.

Starters

NB: When compiling your wedding menu, please select one item from each course for your whole party.

• All homemade soups are served with warm bread
  • Cream of tomato and roasted pepper soup (v)
  • Cream of leek and potato soup (v)
  • Classic minestrone soup served with freshly grated parmesan
  • Cream of asparagus soup with crème fraîche and chives (v)
  • Cream of mushroom and tarragon soup (v)
  • Cream of golden vegetable soup (v)
• Pearls of honeydew melon and fresh strawberries drenched with elderflower pressée (v)
• Warm balsamic ratatouille tart topped with buffalo mozzarella over continental leaf salad (v)
• Smoked duck breast, prawn and green lentil salad, garnished with a selection of continental leaves
• Chargrilled vegetable terrine with roasted vine tomatoes dressed with a fresh green herb vinaigrette (v)
• Freshly baked salmon, prawns and crab topped with smoked salmon, garnished with a cucumber salad and a fresh dill and lemon dressing
• Smoked chicken, pancetta, rocket and red chard salad with a balsamic vinegar and garlic dressing
• Sliced seasonal melon with Parma ham and a soft green peppercorn and orange sauce
• A supplementary wedding breakfast menu is available.

Main Course

• Roast sirloin of beef served with Yorkshire pudding, horseradish and a rich red wine gravy
• Roast garlic scented leg of lamb with an apricot and chestnut stuffing, rosemary jus and roasted seasonal vegetables
• Pan fried breast of corn fed chicken with a chestnut mushroom and cream cheese stuffing, white wine and basil sauce and grilled pancetta
• Roast loin of pork on a bed of lightly spiced braised red cabbage and apple with a port wine jus
• Breast of guinea fowl, pan fried in cider, served on a bed of braised haricot beans with a cider and Madeira sauce
• Roast rump of lamb on a 'bubble and squeak' potato cake, roasted baby onions and red wine jus
• Roast duck breast glazed with honey, served with braised celery and bacon in a rich brown sauce
• Oven baked fillet of cod stuffed with crab on a bed of buttered spinach with a fresh roasted tomato and basil sauce
• Pan seared supreme of salmon on a bed of crisp kale finished with a tarragon butter sauce
• Roast breast of turkey served with sage and red onion stuffing, bacon and chipolata rolls and cranberry sauce
• Traditionally made Cumberland sausage on a bed of olive oil scented mash with onion and port wine sauce

All menus are served with seasonal vegetables and potatoes We are happy to offer a sorbet course for an additional charge

Vegetarian Choice

• Baked aubergine filled with ratatouille and topped with buffalo mozzarella served with roasted pepper sauce
• Tortilla basket filled with chilli vegetables and topped with sour cream
• Cherry tomato, feta and coriander tart served with watercress sauce
• Savoury pancakes filled with spinach, mushrooms and pine nuts finished with Napolitana sauce and fresh parmesan
• Filo pastry Wellington filled with tikka spiced roasted root vegetables finished with coriander yoghurt dressing

Dessert

• Strawberry and mascarpone pavlova roulade finished with raspberry coulis
• Homemade warm apple pie served with vanilla ice cream or pouring cream
• Caramelised glazed rich lemon tart served with raspberry coulis
• Choux buns filled with fresh cream and served with caramel sauce
• Summer pudding
• Hot bitter chocolate pudding served with hot chocolate fudge sauce and crème fraîche
• Fresh fruit salad with vanilla ice cream or fresh cream
• Individual chocolate and crème brulée pyramid over a duo of chocolate sauces
• A selection of English and continental cheeses served with biscuits

Cheese course

£5.95 supplement per person A selection of local cheese served with savoury biscuits and fruit Stilton, Sage Derby, Red Leicester and Farmhouse Cheddar

All main courses are served with seasonal vegetables and potatoes