V.14.04.15 FINAL
Wedding Menu B- £45.00 per Person (2016)
Starters
Seasonal Vegetable Soup served with a Bread Roll (GF, V)
Terrine of Venison, served with Cumberland Sauce and Salad Garnish
Asparagus, Sun Dried Tomato and Goats Cheese Tart served on a bed of Organic Mixed Leaves (V)
Eyemouth Crab Cake served with an Apple and Beetroot Salsa and Rocket Salad
Second Courses
Champagne Sorbet or Salmon poached in a Champagne and Shallot Sauce (GF)
Main Courses
Beef Wellington – Pan Seared Fell Bred Fillet Steak laid on a Crouton of Chicken Liver Pate and wrapped in Puff Pastry,
oven baked and served with a Madeira Jus
Pan Fried Halibut Steak served with Crushed New Potatoes and a Shrimp and Crayfish Velouté
Chicken Supreme wrapped in Serrano Ham, stuffed with a Wild Mushroom Mousse with White Wine and Rosemary Sauce
Creamy Wild Mushroom & Port Brioche (V)
All Main Courses are served with Rosemary Roast Potatoes and Seasonal Vegetables
Puddings
Lemon Meringue Tart served with a Champagne Glaze
Strawberry Shortbread with Chantilly Cream and a Warm Butterscotch Sauce
Sticky Toffee Pudding with Lakeland Vanilla Ice Cream
Dark Chocolate Mousse with a Mint Syrup and White Chocolate Crème Anglaise
Cheeses of Cumbria and Lancashire – served with Chutney, Celery, Grapes and Biscuits (as a supplementary course £5.00 pp)
Coffee and Petit Fours