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WEDDING MENU

Below are some ideas for your wedding reception meals which you may find useful in planning your day.


The Dovecot Menu

Pork and Pistachio Terrine with Pink Lady Apple Salad, Sour Cherries and Brioche

Heywood Farm Chicken Breast with Carrot and Star Anise Puree, Crushed Peas, New Potatoes in Truffle Butter and Port Wine Sauce

Lemon Curd Meringue Tart with Lime Cream and Blackberries

Freshly Filtered Coffee, Tea & Herbal Infusions with Handmade Fudge



The Jardines Menu


Cornish Hake Fillet with Steamed Mussels, White Wine Broth, Shallots, Cream and Parsley

Creedy Carver Duck Breast with Orange and Star Anise Sauce Fennel Puree, Organic Heritage Carrots and Fondant Potatoes

Passion Fruit Mille Feuille with Lime Curd and Chocolate Ice Cream

Freshly Filtered Coffee, Tea & Herbal Infusions with Handmade Fudge


The Mulberry Menu


Ravioli of Halibut and Shrimp with Crayfish Sauce and Parmesan

Beef Fillet with Kohlrabi Puree, Onion & Horseradish Rosti Potato, Beetroot Fondant, Red Wine Sauce

Rhubarb Custard with Pistachio Praline, Turkish Delights and Vanilla Cream

Freshly Filtered Coffee, Tea & Herbal Infusions with Handmade Fudge



Vegetarian starters


Butternut Squash and Cerney Goats Cheese Ravioli With Confit Tomatoes and Walnut Pesto

Aubergine Caponata Salad  with Parmesan Wafers, Celery Leaf and Red Wine Vinegar Dressing


Vegetarian Main Course


Spinach and Wild Mushroom Pithivier, White Onion Puree, Anna Potatoes, Madeira Cream Sauce

Vine Tomato Caramelised Red Onion Puff Pastry Tart with Thyme, Shallots & Organic Cotswold Blue Cheese


Sample Buffet menu

Guts are seated at fully laid tables and served from beautifully presented buffet tables


Herb Crusted Salmon Fillet with Poached Asparagus and Lime Creme Fraiche

Sweet Chilli Baked Wiltshire Ham with Fennel and Apple Coleslaw

Watercress Roulade with Cream Cheese, Soft Herbs and Roasted Beetroot (V)

Buckwheat Noodle Salad with Aubergine, Mango, Coriander, Sesame Oil and Basil

Mograbiah Salad with Oven Dried Tomatoes, Tarragon and Nigella Seeds

Celeriac and Lentil Salad with Crushed Hazelnuts and Mint

Hot New Potatoes with Black Pepper and Parsley butter

Caramel and Macadamia Nut Cheesecake

Chocolate and Morello Cherry Tart with Vanilla Sauce

Freshly Filtered Coffee, Tea & Herbal Infusions with handmade Fudge




Sample BBQ menu  


Butter-flied Stream Farm Trout with Cucumber Yoghurt, Dill and Parsley

Ginger and Soy Chicken Breasts with Spring Onion and Mango Salsa

Somerset Beef Burger with Spiced Tomato Relish, Shredded Salad and Mayonnaise

Portabello Mushrooms with Garlic, Shallots and Gruyere Cheese (V)

Salads


Rocket, Pink Lady Apple, Pickled Leeks, Caerphilly Cheese, Walnuts and Dried Sour Cherries

New Potato Salad with Grain Mustard Mayonnaise, White Onion, Chives and Parsley

Baby Pasta with Marinated Tomatoes, Toasted Pine Kernals, Basil and Extra Virgin Olive Oil

Roasted Red and Golden Beetroot Salad with Baby Spinach Leaves, Chervil and Sunflower Seeds

Eton Mess Dark Chocolate and White Chocolate Layered Mousse