Wedding Breakfast Menu
Starters
- Traditional Morecambe bay potted shrimp with griddled lemon.
- Griddled asparagus, wild rocket & quail’s egg salad with crispy pancetta & shavings of Parmesan.
- Caramelised red onion, melting tallegio & thyme tart on dressed leaves (v).
Served with:
Baskets of artisan breads, toasts, & melba toast and pots of farmhouse butter.
Soup Course
- Lobster bisque with salted croutons.
- Spring vegetable broth with fresh pesto (v).
Main Course
- Tenderloin of pork with black pudding bonbon, apple & a cider sauce.
- Crispy skinned sea bass with Morecambe bay brown shrimps, brown butter and minted pea crush.
- Wild & porcini mushroom ravioli with Marsala sauce (v).
Served with:
Dauphinois potatoes and baby summer vegetables in lemon, chive & parsley butter.
Dessert
- Glazed fruit tart with pouring cream (v).
- Rich chocolate mousse (v).
For our guests attending the full day celebration please make your menu choices in the RSVP section.
Evening Buffet - Ploughman's Table
- Truckles & half truckles of assorted cheeses
- Honey glazed home cooked gammon
- Pork, pancetta & quail’s egg pies
- Bowls of chopped ripe tomatoes with Maldon salt
- Homemade coleslaw
- Assorted pickles & chutneys
- Baskets of rustic breads
- Farmhouse butter
