Food & Drink

Please select 4 from the following canapés

• Mini beef and horseradish yorkie
• Mini cumberland sausage wrapped in mustard puff pastry D
• Lemon and thyme chicken skewers DG
• Mini oriental fish cakes with sweet chilli sauce D
• Chicken liver parfait, caramelized red onion (G)
• Smoked salmon mousse blini with dill (G)

Vegetarian options

• Cherry tomato and bocconcini skewers (G) (D)
• Cream cheese and chive blini (G) V
• Mini mediterranean vegetable feta tart V
• Goats cheese mousse en croute with caramelized red onion V (G)
• Mini pesto and parmesan pinwheels V

D – Dairy free G – Gluten Free VG – Vegan V - Vegetarian (D) – Can be made Dairy free (G) – Can be made Gluten free (VG) – Can be made Vegan

Choose the starter, main course and dessert for all children

STARTER

• Freshly made tomato soup V D G VG
• Cheesy nachos served with tomato salsa V
• Melon with raspberry coulis V D G VG

MAIN COURSE

• Served with chunky fries and baked beans
• Chef’s special chicken strips in golden crumb D
• Butcher's beef burger served in a bun D (G)
• Butcher’s sausage (D)
• Cheese and tomato pizza V (VG)

DESSERT

• Jelly and ice cream with a fan wafer V G VG
• Chocolate mousse with whipped cream D (G)
• Fresh fruit salad V G D VG

D – Dairy free G – Gluten Free VG – Vegan V - Vegetarian (D) – Can be made Dairy free (G) – Can be made Gluten free (VG) – Can be made Vegan

Please choose a maximum of TWO dishes from each course, plus a vegetarian option for your wedding breakfast menu.

STARTER

• Soup of the day served with rustic bread V D G VG
• Ham hock terrine, piccalilli, micro cress D (G)
• Warm tartlet of goat’s cheese and caramelized onion served with rocket and balsamic glaze V
• Warm salmon, haddock and dill fishcake, micro salad, pineapple salsa
• Smoked duck, frisee salad, lightly spiced duck Jus G D
• Heritage tomato, torn mozzarella, basil and a crispy red onion salad V (VG)
• Brussel’s chicken liver parfait, red onion marmalade, micro cress (G)
• Goats cheese mousse, red onion marmalade, melba toast and micro cress (G) V
  
  

MAIN COURSE

• Stuffed breast of guinea fowl with lemon and herb, lyonnaise new potatoes, roasted cherry tomatoes and a natural jus (D)
• A trio of our favourite local butcher’s sausages with creamy garlic mash, seasonal vegetables and caramelised onion gravy (D)
• Herb crusted salmon, roasted cherry tomatoes on a bed of lemon and pea risotto (G) (D)
• Slow roasted pork belly served with bubble and squeak, black pudding, spinach and hollandaise sauce (G)
• Roast beef rump served with Yorkshire pudding and horseradish, fondant potato, seasonal vegetable medley, jus (D) (G)
• Parma ham wrapped gruyere stuffed Norfolk chicken supreme, creamy garlic mash, buttered greens G
• Oven roasted confit duck leg, braised red cabbage, creamy mash and lightly spiced duck jus G (D)
• Church farm oven roasted pork loin, creamy wholegrain mash, caramelised cider apple and rich jus G (D)

Vegetarian dishes

• Halloumi and sun blush tomatoes puff pastry tartlet, sautéed garlic spinach, balsamic glaze V
• Creamy wild mushroom and tarragon tagliatelle with a truffle oil dressed rocket and salad V (VG)
• Butternut squash and sage risotto with parmesan and rocket salad V D G VG

DESSERT

• Belgian chocolate mousse, Cointreau laced cream and forest of the fruits
• Classic crèmée brulee with shortbread V (G)
• Lemon posset with crushed raspberries, mini meringues and poppy seed shortbread V (G)
• Fresh fruit salad V D G VG
• Decadent warm chocolate brownie with vanilla ice cream and drizzled with salted caramel
• Spiced apple and rhubarb crumble tart served with vanilla ice cream (G)
• Glazed citrus tart served with chantilly cream and crushed raspberry V
• Marbled white and dark chocolate tart served with chantilly cream and raspberry coulis
• Elderflower pannacotta, spiced plum compote and traditional shortbread V (G)

Optional chargeable extra

• Cheeseboard of our finest English cheeses served with oatcakes, celery, grapes, and homemade chutneys V (G)

Followed by

Tea, coffee and infusions.

(*) If you would like to select more than two menu options (excluding vegetarian option) per course there will be an additional charge.

D – Dairy free G – Gluten Free VG – Vegan V - Vegetarian (D) – Can be made Dairy free (G) – Can be made Gluten free (VG) – Can be made Vegan

CHEF’S CONTEMPORARY HOT BUFFET

Please choose TWO dishes plus a vegetarian option

• A Selection of freshly prepared sliders served with fries and relishes (G)
  (choose two of the fillings below)
      - Mini BBQ pulled pork
      - Cajun chicken
      - BBQ pulled jack fruit V
• Mini beer battered fish
• Mini vegetable samosa with sweet chilli dipping sauce V

All served with fries.

RUSTIC GRAZING BOARD

A selection of cold meats & cheese served with rustic bread balsamic vinegar and olive oil, chutneys, relishes, olives and crudités.

MINI BANQUET

• Freshly prepared traditional sandwich platter with mixed leaves (G)
• Accompanied by a selection of FOUR items from
• Popcorn chicken with roasted garlic aioli
• Homemade bite sized cumberland sausage rolls topped with sea salt and black pepper
• Bruschetta topped with torn mozzarella, basil and plum tomatoes drizzled with olive oil V
• Skewered beef kofta with a cucumber and yoghurt dressing (D)
• Mini oriental fish cakes with sweet chilli sauce D
• Roasted red pepper and feta tart glazed with balsamic vinegar (D)

Minimum order for evening buffet is 70% of guest numbers

D – Dairy free G – Gluten Free VG – Vegan V - Vegetarian (D) – Can be made Dairy free (G) – Can be made Gluten free (VG) – Can be made Vegan