Wedding Breakfast
Starters
Charentais melon and cured ham with fresh roquette, cherry tomatoes and a honey grain mustard dressing
Slow roasted plum tomato & basil soup with ciabatta croutons & crème fraiche V
Chicken, pistachio and apricot roulade served warm, seasonal salad leaves and a crisp pancetta sherry shallot dressing
Gravadlax of salmon with celeriac remoulade, pickled cucumber, white radish and pea shoots
Italian vine tomato & buffalo mozzarella puff pastry stack with basil pesto & roquette V
Pesto marinated chicken fillets served on a salad of fresh plum tomato and buffalo mozzarella, balsamic glaze
Crisp puff pastry topped with asparagus and caramelised red onion, aged parmesan and micro herbs V
Char-grilled vegetable stack with sweet peppers, aubergine, courgette and plum tomato, topped with vegan mozzarella and basil pesto Ve
Creamed chicken and baby vegetable velouté topped with crisp ciabatta and pancetta lardons
Roasted butternut squash and spinach served on a charred Portobello mushroom with wild rocket and a basil pesto dressing Ve
Peppered smoked mackerel fillets with a salad of new potato, capers and shallot, light mustard cream dressing
Mains
Pancetta wrapped breast of chicken with herbed creamed potatoes, savoy cabbage and bacon, white wine cream
Rolled loin of pork with celeriac mashed potato, caramelised Bramley apple puree, fine beans and a cranberry and red wine sauce
Braised Kentish beef ragu with pearl onions, topped with crisp puff pastry, served with creamed potato and braised carrots
Kentish pork sausages with honey and wholegrain mustard mashed potatoes, caramelised red onions and red wine sauce
Aubergine and courgette moussaka baked in a rich slow roasted tomato sauce topped with mature cheddar cheese, potato wedges V
Salmon & crab cake served on ribbon vegetables, new potatoes & herb butter sauce
Vegetarian Shepherd’s pie gratinated with mature cheddar cheese, served with a plum tomato and red onion salad V
Hot roasted salmon Niçoise with a new potato, cherry tomato and Kalamata olive crush, green beans and a light mustard and basil dressing
Free range roasted chicken breast with crisp Maris Piper potatoes, seasonal vegetables and red wine sauce
Baked vegetable strudel with basil and parmesan pesto cream wrapped in filo pastry with steamed new potatoes V
Mediterranean char-grilled vegetable stack with slow roast tomato basil sauce, haricot beans and roquette leaves Ve
Desserts
Slow roasted rhubarb and Bramley apple crumble with vanilla crème anglaise and viola flowers
Sticky toffee pudding with salted caramel sauce and double cream, praline crumb
Cinnamon poached pear and oat crumble served with vanilla yoghurt Ve
Dark chocolate fondant served hot with vanilla anglaise and hazelnut tuile
Eton mess, layers of meringue, fresh strawberries and vanilla cream finished with berry purée
Warm double chocolate brownie, whipped praline cream, fresh raspberries and pistachio nuts
Seasonal chilled fruits with star anise syrup and biscotti crumb Ve
Classic profiteroles filled with Chantilly cream and finished with warm dark chocolate sauce and double cream
