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Wedding Breakfast  C

Starters

Crayfish Tails in a Brandy, White Wine & Tarragon Sauce served with a Puff Pastry Feuillete

Potato & Artichoke Salad spiked with Horseradish served with Home-Smoked Trout & Beetroot Julienne

Smoked Duck & Fresh Oranges served on a bed of Roquette with Red-Onion Confit and a Citrus Dressing

Sweet Potato Soup spiced with Cumin, Orange & Coriander & topped with Sour Cream & Chives

Crispy Chicken Salad with Sesame Seeds & Chilli Dressing

Warmed Brioche filled with Fresh Asparagus, Sun-blushed Tomato & Torta de Dolcelatte served with a Herb Salad

Chicken Liver Pate Filo Purse served with a Cranberry & Kumquat Chutney

Main Courses

Roast Partridge Breast on a Bed of Hot & Sour Red Cabbage with Port Jus

Mignons of Fillet Steak served with Glazed Shallots & Smoked Bacon in a Dubonnet Sauce

Salmon Fillet served with  Champagne Sauce topped with Mango Salsa

Chicken Breast served in a Saffron & Lime Sauce served on a bed of Jewelled Cous-Cous topped with a julienne of peppers

Chicken Normande (calvados, sage & crème fraiche) served with Caramelised Apples

Navarin of Lamb enriched with Madeira served with Garlic & Herb Mash

Leg of Lamb Steak scented with Lavender Honey, Rosemary & Garlic served with a Rich Red Wine Sauce enhanced with All Spice & Orange

Porc Dijonnaise (Whole-grain Mustard & Brandy Cream Sauce) served with Wild Rice Pilaff

Turkey Breast Escalope coated with Roast Pepper, Basil & Pine-nut Crumb served with a LightVermouth Sauce

Wild Mushroom Stroganoff served with Buttered Noodles

All served with a Panache of Vegetables

Desserts

White Chocolate & Baileys Cheesecake served with Dark Chocolate Sauce

Lemon Meringue Roulade served with Fresh Raspberries & Redcurrants

Poached Pears in Cabernet Sauvignon served with a Bitter Chocolate Sorbet

Tutti Frutti Choux Puffs filled with Whipped Cream & Seasonal Fruits served with a Duo of Fruit Coulis

Coconut & Cardamon Rice Pudding topped with Exotic Fruits & Pistachios

Peach Clafouti laced with White Rum served with Cinnamon Cream

Apricot Bread & Butter Pudding laced with Whisky served with Crème Patisserie & Marmalade Sauce

Toffee Apple Crepes served with Calvados Ice-Cream

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