Warwickshire Wedding Venue

(PLEASE CHOOSE 5 ITEMS FROM THE OPTIONS BELOW)

FONCAGE PASTRY FILLED WITH

Salmon mousse topped with salad cress and salmon eggs
Chicken liver parfait and cranberry
Goats cheese and fire roasted red pepper and pecan nut (V)
Fresh fig, brie cheese with pea shoot (V)
Guacamole and dressed crayfish dusted with smoked paprika
Chive crème fraîche and smoked salmon with lime
Roasted red pepper hummus with toasted cashew and coriander (V)
Brussels pâté and caramelised red onion chutney
Black olive tapenade and feta cheese drizzled with extra virgin olive oil (V)
Tomato, red onion and basil salsa with mini mozzarella (V)

OTHER OPTIONS

Mini cheeseburger crostini
Mini Yorkshire Pudding Selection:
Beef & horseradish crème fraîche | Chicken & redcurrant marmalade
Mini British cottage pies
Mini Savoury Puff Tart Selection:
Mediterranean style vegetable salsa & goats cheese (V) | Spinach & dolcelatte topped puff pastry tarts (V)
Mini British chicken & bacon pies
Mini British peppered steak pies

Warwickshire Wedding Venue

STARTERS

Leek and potato soup served with croutons and warm bread roll (Ve)
Sweet potato and fire roasted red pepper soup
served with toasted pumpkin seeds and warm bread roll (Ve)
Creamy tomato soup served with croutons and warm bread roll (V)
Smoked haddock and spring onion fishcake served with caper remoulade
Poached salmon mousse served with garlic crostini and herb oil
Ham hock, whole grain mustard and pea terrine
served with caramelised red onion chutney and toasted sourdough
Duck and gin rillette served with sticky fig relish and crusty Irish soda bread
Duo of melon served with seasonal fresh fruits (V, Ve, Gf)

DELUXE STARTERS

(Additional supplement per person)

Hand dived scallops served with buttery pea puree and fried black pudding
Bresaola carpaccio served with aged balsamic vinegar
dressed rocket and shaved Grana Padano DOP (Gf)
Baked camembert served with crusty ciabatta roll and caramelised red onion chutney (V)

MAIN COURSES

8 oz Chicken supreme wrapped in parma ham
served with dauphinoise potato and creamy mushroom sauce (Gf)
Braised beef brisket served with fondant potatoes and home made, rich red wine gravy (Gf)
Honey and mustard marinated sirloin of pork
served with pommes anna potato and tarragon cream sauce (Gf)
Chorizo stuffed roasted chicken breast served with buttery crushed new potatoes and red wine jus (Gf)
Pan fried cod supreme served with cheese and potato gratin and a citrus fish volute with fresh parsley (Gf)
Pan fried salmon supreme served with pommes anna potato and hollandaise sauce (Gf)
Mediterranean vegetable & cheese Wellington served with tomato and basil sauce (V)
Courgette stuffed with spiced vegetable basmati rice and served with a light curry sauce (V, Gf)

SIDES

Sautéed new potatoes with fresh herbs and butter (V, Gf)
Seasonal mixed vegetables (V, Gf)
Cauliflower with béchamel sauce grilled with cheddar cheese (V)
Herb and goose fat roasted potatoes (Gf)
Mixed honey roasted root vegetables (V, Gf)

DELUXE MAIN COURSES

(Additional supplement per person)

Braised lamb shank served with creamy mashed potato, redcurrant gravy and crispy kale (Gf)
Pan fried Gressingham duck breast served with sautéed sweet potato and port jus (Gf)
Yellow fin tuna steak
served with hasselback potatoes and creamy lemon, white wine sauce with fresh herbs (Gf)

DESSERTS

Sticky toffee pudding served with custard
New York cheesecake served with home made blueberry sauce
Warm chocolate brownie served with vanilla ice cream
Tiramisu slice served with orange Chantilly cream
Almondy Toblerone tart served with vanilla ice cream (Gf)
Pavlova served with fresh berries and coulis (Gf)
Treacle sponge pudding served with custard
Irish cream profiteroles served with chocolate sauce

DELUXE DESSERTS

(Additional supplement per person)

Italian chocolate lava cake served with honeycomb ice cream and forest fruit coulis
Passion fruit and raspberry mousse served with fresh berries and malted white chocolate
Homemade mille feuille with crème pâtissière and fresh strawberries

OPTIONAL 4TH COURSE

Selection of British cheese platter served with caramelised red onion chutney,
crackers, sundries, toasted nuts

STARTERS

Leek and potato soup served with croutons and warm bread roll
Sweet potato and fire roasted red pepper soup served with toasted pumpkin seeds and warm bread roll
Onion bhajis served with coriander and garlic mayo dip
Vegetable spring rolls served with a soya and chilli dip and dressed salad
Deep fried tofu skewers marinated in soya and garlic, served with dressed salad (Gf)

MAINS

Moroccan style cauliflower roulade with chickpea chutney
served with aromatic basmati rice and a rich tomato sauce
Wild mushroom risotto served with dressed salad and toasted garlic bread
Butternut squash & lentils wrapped in filo pastry & topped with paprika,
onion seeds and parsley served with seasonal vegetables
Cajun cauliflower steak served with chips and dressed salad (Gf)
Sweet potato & chickpea curry served with aromatic basmati rice (Gf)

DESSERTS

Warm chocolate brownie served with vanilla ice cream
Apple tart served with custard
Lotus biscoff cheesecake served with seasonal fruit
Trio of ice cream served with chocolate sauce (Gf)
Chocolate and coconut tart served with berry compote (Gf)

(PLEASE CHOOSE 6 ITEMS FROM THE OPTIONS BELOW)

VEGAN

Vegetable samosas (Ve)
Onion bhajis (Ve)
Beetroot falafels (Ve)
Beyond burger served in pretzel bun (Ve)
Tempura vegetable mix (Ve)

VEGETARIAN

Margherita pizza (V)
Mini quiche selection (V)
Rosemary and garlic crusted brie wedges (V)
Coleslaw, mixed dressed salad leaves,
new potato salad (V, Gf)
Tortilla breaded cream cheese jalapeño peppers (V)

OPTIONAL

Selection of British cheese platter
served with caramelised red onion chutney,
crackers, sundries, toasted nuts.