Wedding Menus
Starters
Traditional
Tomato & basil soup with ciabatta croutons (v)
Roasted plum tomatoes blended with sweet basil leaves served with oven toasted ciabatta croutons.
Chicken liver parfait, red onion and fig marmalade
Smooth pate of chicken livers, brandy, port and baby shallots. All accompanied with caramelised red onion, figs and toasted Brioche.
Traditional smoked salmon and prawns
A classic blend served in a more modern style.
Smoked chicken Caesar salad
Classic Caesar salad with freshly smoked chicken breast.
Trio of melon with woodland berries (v)
Succulent sliced melon with a woodland berry terrine and raspberry coulis.
Chef’s Selection
White bean soup
Rich velvety bean soup with background flavours of lemon, thyme and truffle oil.
Confit duck and sage terrine, cherry tomato chutney
Prime gressingham duck legs marinated in citrus and herbs, slowly cooked in goose fat, layered with sage and set in a terrine wrapped in green leeks served with rich cherry tomato chutney.
Cured salmon
Slices of salmon, cured in a mix of star anise and juniper berries served with chilli and lime marinated cucumber salad and creme fraiche.
Char grilled Mediterranean vegetable salad (misto style)
Slivers of courgette, aubergine, red onion and peppers char grilled and set on a rocket and balsamic salad with a black olive and tomato dressing.
Seared beef carpaccio
(£1.00 per head supplement)
Black pepper and thyme crusted rib of beef, thinly sliced and served rare accompanied by capers, rocket leaves and mustard cress with a fresh horseradish dressing.
Why not have an intermediate course?
Champagne sorbet with iced strawberries - £2.50 per head
Lemon sorbet wtih a lemon crisp - £2.50 per head
Orange sorbet with a passionfruit curd - £2.50 per head
Pan-fried scallops with black pudding and tomato coulis - £5.50 per head
Crayfish, crab and radish salad - £5.00 per head
Poached smoked haddock with a cockle and fresh herb sauce - £4.50 per head
Choose 1 starter to be served to all of your party plus a vegetarian alternative.
(Prefer something else of a family favourited - then just tell us)
Main Courses
Traditional
Roasted Sirloin of beef
Premium sourced sirloin of beef with caramelised shallots, Yorkshire pudding and red wine jus.
Roast leg of lamb
Succulent Gloucestershire lamb roasted in a salt, thyme and rosemary crust served with rich lamb jus.
Apricot and herb stuffed loin of pork
Prime cherry field farms Irish pork stuffed with apricot and herbs.
Roast turkey breast with cranberry and pork stuffing
Norfolk reared turkey roasted to perfection accompanied with a forced sausage meat stuffing with cranberries, orange and port served with a turkey jus.
Confit tomato stuffed salmon en croute with hollandaise sauce
Supreme of salmon with confit tomatoes, latticed in butter puff pastry served with thick hollandaise sauce finished with chopped dill.
Chef’s Selection
Prosciutto wrapped pan-fried chicken
Corn fed chicken wrapped with prosciutto di crudo served with creamy chive veloute sauce.
Canon of lamb with spinach and pancetta
(£2.50 per head supplement)
Tender loin of Gloucestershire lamb wrapped in a spinach and pancetta.
Fillet of beef medallions with sauce au poivre
(£2.50 per head supplement)
6 oz fillet of beef medallions served with creamy green peppercorn sauce.
Pan fried supreme of cod
Line caught cod pan frid in English butter served with a warm scallion and herb dressing.
Crusted rack of lamb
4-bone rack of Gloucestershire lamb crusted with brioche, herbs and Dijon mustard served with redcurrant lamb jus.
Vegetarian Options
Plum tomato tatin with roasted red onions
Vegetable bundle with harissa dressing
Goat’s cheese and Mediterranean tower with basil pesto
Butternut squash and sage filo tart
Tofu and braised leek Wellington
Baked flat mushroom with confit tomato and mozzarella
ALL MAIN COURSES SERVED WITH 3 SEASONAL VEGETABLES & 2 TYPES OF POTATO
Choose 1 main course to be served to all of your party plus a vegetarian alternative. (Prefer something else or a family favourite - then just tell us)
Desserts
Traditional
Crème brûlée
A classic set egg custard dish flavoured with vanilla and caramelised, finished with a tuile biscuit.
Meringue with strawberries and cream
Heart shaped meringue nest with soft Chantilly cream and topped with Champagne macerated strawberries, finished with fruit coulis.
Caramelised lemon tart
Deep citrus flavours set in a butter paste base served with wild berries and lemon sugar syrup.
Toffee cheesecake
Biscuit base toffee cheesecake with soft centre dark chocolate sauce finished with caramelised banana.
White chocolate and rum torte with dark chocolate sauce
White chocolate mousse with a hint of sweet rum encased in white chocolate served with dark chocolate sauce.
Chef’s Selection
Apple and blackberries
Kentish apple mousse with a blackberry jelly topped with crunchy oat crumble.
Honey and milk pannacotta
Kentish honey and milk softly set topped with a lightly spiced mango compote.
Bread and butter pudding
Classic bread and butter pudding finished with vanilla bean ice cream.
'Rocky road' tart
Chocolate tart with marshmallow, hazelnut and raspberries served with natural yoghurt.
St Augustine’s Assiette ala patisserie
A collection of miniature desserts served with various fruit coulis.
Coffee & Mints
Choose 1 dessert to be served to all of your party.
(Prefer something else or a family favourite - then just tell us).