FOODIE WEDDING BREAKFAST
The Foodie Menu
Priced at £75pp (2021); £80pp (2022)
THE WARM CANAPES - your selection of 4
Salmon & Dill Cakes — with creme fraiche and capers
Baby Stilton Tartlets — with spiced apple chutney
Goats Cheese Fritters — with roasted red pepper sauce
Mini Sausage & Mash — with chives
Thai Style Crab Cakes — with sweet chilli dipping sauce
Mushroom Filo Baskets — with quails egg and chive hollandaise
Scallops With Apricot — wrapped in smoked bacon
Mini Mozzarella Samosa — with sun dried tomato and pesto
Bite Sized Beef Burgers — with Cheddar cheese and gherkin
Poached Salmon On Toast — with honey and sesame seeds
Lamb & Apricot Kofta — with minted cucumber raita
Scallop, Chorizo & Red Pepper Skewers
THE COLD CANAPES - your selection of 4
Smoked Salmon Blinis — with creme fraiche and caviar
Parmesan Shortbreads — with feta, cherry tomato and black olive
Smoked Salmon Bread Baskets — with dill cream & cucumber
Mediterranean Vegetable Crostini — with truffle oil
Pâté On Melba Toast — with caramelised red onion chutney
Chicken Tikka Kebabs — with peanut satay dipping sauce
New Yorker Shortbreads — with pastrami, gherkin, and cream cheese
Crab Filo Baskets — with creme fraiche and lemongrass
Marinated Tiger Prawns — with crisp mange tout and lime zest
Griddled Polenta — with hummus and smoked mackerel
Vegetable Frittata — with hummus, black pepper and chives
Baby Asparagus Tips — with Proscuitto and hollandaise
Bang Bang Chicken Tarts — with mango, spring onion and peanut satay
Caesar Salad Croustades — with or without chicken breast
3 gourmet courses from the wonderful selection below
After dinner tea and filter coffee with petit fours
Your choice of evening food from the Graze menu
Cooked breakfast for overnight guests
Smoked Salmon Pâté — Smoked salmon and poached salmon together in
a light and fresh pâté served with seeded biscuits and a pickled fennel &
Goats Cheese Mousse — A light and mild goats cheese mousse with
heirloom tomatoes, parmesan wafer, micro basil and balsamic pearls.
Rustic Chicken & Pork Terrine — Poached Chicken breast with seasoned
minced pork and asparagus wrapped in streaky bacon and pressed into a
meaty terrine, served with piccillili gel and pickled cauliflower.
Heritage Tomatoes & Burrata — ancient variety Isle of Wight tomatoes
with the very best mozzarella, finished with baby basil, basil pesto and black
Parma Ham with Cantaloupe melon — Simple but amazing. The finest
Parma ham and sweet Cantaloupe melon finished with fig jam and raspberry
Port Poached Pear with Goat's Curd — Soft and sweet poached pear
with a soft and creamy goats curd mousse, baby rocket, broken walnuts and
laced with a red wine vinegar & balsamic reduction.
Torched Mackerel with Pickled Beetroot — A fillet of local mackerel
on thin slices of pickled beetroot presented with a fresh apple & caper salad.
Somerset Asparagus Hollandaise — Tender shoots of local asparagus
draped in a chive hollandaise (available April - June) and may be finished
with with bacon crumb.
Warm Artichoke & Westcombe Cheddar Tart — Individual tarts of
local Westcombe cheddar, artichokes and chives finished with lemon scented
Prawn & Crab Smoked Salmon Pillow — Cornish crab and pink prawns
with finely diced avocado wrapped in Scottish smoked salmon and served
with melba toast and a tomato & coriander salsa.
Canon of Lamb — The most tender cut of lamb possible, oven roasted and
served with a minted pea puree, pea shoots, lamb sauce and burnt onion
Slow Cooked Beef Short Rib — boneless short rib of beef cooked long
and slow and finished with pancetta lardons, baby onions, smoked garlic and
a red wine reduction. Served with broccoli spears.
Pan-Fried Monkfish — with lentil dahl, roasted & pickled cauliflower and
coriander oil. With buttered kale.
Supreme of Chicken Wrapped in Pancetta — on saffron & herb risotto
with baby asparagus and mange tout.
Sirloin of West Country Beef — roasted sirloin served medium rare and
presented with caramelised shallots, heritage carrot and salsa verde.
French Trimmed Rack of Lamb — in a crushed pink peppercorn crust
with black pudding bonbon and served with a redcurrant and pink
Roasted Fillet of Salmon — served on braised fennel with chargrilled
baby courgettes and draped with a sauce bearnaise.
Slow Roasted Pork Belly — with a honey & garlic glaze, spiced apple &
golden raisin compote and cider sauce. Served on bubble & squeak.
Confit Duck Legs — two confit duck legs served with celeriac puree and
wilted butter spinach finished with red wine reduction.
Roast Chicken & Chorizo — a skin on supreme of chicken roasted and
served with chorizo bits and a rich bean & tomato cassoulet.
Roast Breast of Pheasant — served on a sage, chestnut and shallot
seasoning and finished with port and damson sauce. With cavolo nero.
Butternut Squash Open Ravioli — layers of garlic roasted butternut
squash with fresh egg pasta, wilted spinach, brown butter sauce & toasted
Lentil & Sweet Potato Loaf — on courgetti with tomato, red pepper, and
chick pea ratatouille.
Gnocchi Puttanesca — wholegrain quinoa with gnocchi, capers, olives, red
kidney beans and chickpeas in a chilli tomato sauce.
Classic Creme Brulee — with raspberries and thyme shortbread
French Style Apple Tarts — with Chantilly cream and spiced apple
Elderflower, lemon & gin cheesecake — with lemon curd mousse
Lemon Possett — with blueberries and meringue teardrops
Sticky Toffee Pudding — with butterscotch sauce and toasted hazelnuts
Eaton Mess — with Cheddar strawberries and Devon cream
Vanilla Panna Cotta — with raspberry coulis and pink peppercorn
Rich Chocolate Pot — with salted caramel, creme fraiche and fudge pieces
Pineapple Carpaccio — with a dark rum reduction and mango chilli salsa
Espresso Panna Cotta — with warm chocolate brownie
Almond, Pear and Honey Frangipane — with Disaronno black cherries
Baked Cinnamon Cheesecake — with peanut brittle crust and pouring
Strawberry Pavlova — with strawberry coulis and white chocolate drizzle
Star Anise Poached Pears — with chocolate sauce and black pepper tuile
Summer Fruit Tarts — with clotted cream
Yoghurt Panna Cotta — with honey and stem ginger