Vintage Wedding

Afternoon Tea

  • Scones Hand Made Fruit Scones Served with Homemade Preserves and Cream
  • Teas Selection of Early Grey, Peppermint, Green or Darjeeling

THE COURTSHIP

  • Country Sausage Chicken, Mushroom and Fine Herb Sausage with Bramble Apple Puree and Calvados Jus
  • Potted Seafood Crab, Prawn, Salmon, Seabass and Hake with Fennel Cream, Tossed Mixed Leaves and Smoked Paprika Crouton
  • Smoked Salmon Tartlet Smoked Irish Salmon and Spring Onion Tartlet with Caper and Raisin Dressing
  • Panzanella A Fresh Italian Salad of Marinated Tomato, Cucumber, Red Onion, Peppers and Baby Capers with Country Bread and Extra Virgin Olive Oil
  • Ham Hock Terrine with Celeriac, Apple, Balsamic Jelly and Watercress Salad
  • Risotto of Smoked Haddock Aborio Rice flavour with Smoked Haddock, Mascapone Cheese and Pea Puree
  • Ogen Melon and Parma Ham Parisian of Melon with Cinnamon and Port Fruit Jelly with Nutmeg and Basil
  • Pork Belly Potato Cake A Blend of Potato, Confit Pork Belly, Orange, Star Anise and Chickpea with a Sweet Fruity Sauce
  • Chicken Salad Confit Shredded Black Leg of Chicken with Green Beans, Bacon Lardons, Flaked Almonds and Mixed Leaf Salad

THE ENGAGEMENT

  • Red Lentil with Garam Masala Soup Accompanied by a Selection of Rustic Breads
  • Forrest Mushroom Soup Accompanied by a Selection of Rustic Breads
  • Leek and Potato Soup Accompanied by a Selection of Rustic Breads
  • Roast Chunky Tomato, Basil and Garlic Soup Accompanied by a Selection of Rustic Breads
  • Pear and Parsnip Soup Accompanied by a Selection of Rustic Breads
  • Potato Wild Garlic and Chive Cream Soup Accompanied by a Selection of Rustic Breads
  • Lightly Spiced White Bean Soup Accompanied by a Selection of Rustic Breads
  • Split Pea with Lemon Cumin and Herb Cream Soup Accompanied by a Selection of Rustic Breads

THE CEREMONY

  • Roast Cod with Cassoulet of Chickpea and Chorizo Sausage
  • Slow Braised Shoulder of Lamb with Apricots, Golden Raisins, Parsley, Almonds, Creamed Mashed Potato and Lamb Jus
  • Roast Top Rib of Irish Beef Onion Mash, Drop Pudding, Honey Roast Carrot and Gravy
  • Roast Breast of Chicken Summer Greens, Crispy Bacon and Fondant Potato
  • Roast Fillet of Pork Green Olive and Caper Polenta with Peperonata
  • Confit Barbary Duck Leg Cassoulet of White Beans, Duck Sausage, Spring Onion and Tomato
  • Panfried Sea Trout Mediterranean Cous Cous and Sauce Escabeche
  • Mushroom and Pea Risotto with Truffle Oil, Aged Balsamic and Parmesan Shavings
  • Roast Pumpkin and Winter Vegetable Stew with Rosemary and Thyme
  • Lentil, Green Bean and Flatcap Mushroom Hotpot with Classic Creamy Mash Potato

All the above served with a Selection of Vegetables and Potato

THE HONEYMOON

  • Roast Spiced Poached Pear with Vanilla Cream
  • Buttery Apple Crumble with Vanilla Ice Cream
  • Profiteroles With Vanilla Chantilly Cream and Chocolate Sauce
  • Baileys Mousse with Vanilla Sponge and Crushed Amaretti Biscuits
  • Crêpes with Banana, Chocolate Sauce and Caramelised Nuts
  • Mocha Chocolate Frappe served with Crushed Meringue, Marshmallow and Short Crust Biscuit
  • Summer Fruit Salad with Vanilla Ice Cream
  • Lemon Pudding with Gingered Rhubarb Compote and Crème Fraîche
  • Tea and Coffee