The Foodie Menu
Three course wedding breakfast
Tea and Coffee
Choose 5 or 6
Thai crab cakes with a crème fraîche and caper dip
coconut king prawns with a chilline and mango dip
Smoked Salmon Blinis with Crème fraîche and caviar
Mini beef or pulled pork burgers with a home made onion relish
Mini Yorkshire puddings with roast beef and horseradish drizzle
Asparagus spears wrapped in Parma ham with a citrus tang
Stuffed sun ripened cherry tomato with chive and cream cheese
Devilled eggs with crispy bacon lardons and home made mustard mayo
Fried auberge bites with a tomato and coriander drizzle
Bruschetta with guacamole and Mexican garden herbs
Filo stuffed parcels with mango chicken
Stuffed button mushrooms with stilton and cream cheese
Cauliflower falafel balls served with a yogurt and mint dip
Smoked Salmon Mousse— Smoked salmon with a large fresh king prawn into a light and fresh pâté, rosemary focaccia and a salad dressed with red wine and raspberry vinaigrette.
Classic Tomatoes & Buffalo mozzarella caprese salad with tomato pearls and a pesto and parmesan dressing with fig jam and Parma ham, garnished with sorrel leaves
Parma Ham with Cantaloupe melon —
Parma ham and sweet Cantaloupe melon finished with fig jam and raspberry
Artichoke & somerset Cheddar Tart — Individual filo tarts of
local somerset cheddar, artichokes, free range local eggs and chives finished with a pomegranate and balsamic garnish
Mezze sharing platter with harissa and hummus, toasted Baguette, Roasted cherry tomatoes, mixed olives with feta, green leaf with a red wine and garlic dressing, Honey drizzled Camembert
Creedy Carver Chicken Supreme — served with a wild mushroom and marsala sauce; chive mash and garlic green beans.
Slow Cooked Beef boneless beef fillet beef cooked long
and slow and finished with pancetta lardons, baby onions, smoked garlic and
a red wine reduction. Served with broccoli spears.
Sliced breast of Pheasant served with a whiskey and cream sauce, hassle back sea salt potatoes, and chantry honey glazed carrots
Roasted Cod Loin— served on a bed of Mediterranean spiced vegetables in a rich tomato salsa, couscous and fresh herbs
Medallions of Pork with creamy apple and Calvados sauce, fondant thyme potato and wilted sea salt kale.
Wild Mushroom Stroganoff served with wild rice and fresh Parmesan shavings.
Butternut Squash Open Ravioli — layers of garlic roasted butternut
squash with fresh egg pasta, wilted spinach, brown butter sauce & toasted
Classic Creme Brulee — with raspberries and thyme shortbread
deconstructed apple Tarts — our version on an upside open tart with Chantilly cream and spiced redcurrants
Elderflower, lemon & gin cheesecake — with lemon curd and gin drizzle
Lemon Possett — with blueberries and meringue teardrops served with a home made shortbread
Sticky Toffee Pudding — with butterscotch sauce and toasted hazelnuts
Eton Mess — with Cheddar strawberries, blueberries, raspberry coulis and vanilla cream
Rich Chocolate Pot — with salted caramel, crème fraiche and fudge pieces dressed with a brandy butter cream.
Baked Cinnamon Cheesecake — with peanut brittle crust and pouring
Chocolate baileys posset served with raspberry Coulis and a shortbread biscuit
Cinnamon Poached Pear — with chocolate sauce and Chantilly vanilla cream.