WEDDING BREAKFAST

2 OR 3 COURSE MEAL

STARTERS

Heritage tomato bruschetta, vegan mozzarella & basil oil (ve)

Roasted sweet potato soup, topped with crumbled vegan feta cheese, spring onion & chilli oil (ve)

Wild mushrooms on toasted sourdough, in a cream & white wine sauce & truffle butter (v)

Parma ham bruschetta, heritage tomato, buffalo mozzarella & basil pesto

Smoked chicken Caesar salad, streaky bacon, soft boiled egg, anchovy crumb, fresh rocket, lemon oil & freshly shaved parmesan

Chorizo & feta croquette with chipotle mayonnaise

Ham hock & pea terrine, orchard fruit chutney & sourdough toast (df)

Crayfish, crab & chilli salad, poppadom basket lime yoghurt & mango salsa (gf)

Beetroot cured salmon, horseradish crème fraiche, crispy capers (gf)

MAINS

Vegan feta, sun dried tomato & courgette filo pie, dusted with oregano salt served with a Romanesco sauce & confit new potatoes (ve)

Ratatouille stuffed aubergine, topped with vegan feta crumb & served with glazed sweet potato (ve)

Wild mushroom, dolcelatte & spinach wellington, herby parmentier potatoes, mushroom & red wine sauce (v)

Herb roasted chicken supreme, fondant potato topped with truffle crumb & wild mushroom cream

Braised blade of beef, boulangaire potatoes, celeriac purée, wild mushroom & red wine jus (df/gf)

Herb crusted shoulder of lamb, dauphinoise potatoes, redcurrant & port reduction

Baked fillet of sea bass, olive mash, ratatouille of vegetables & lemon oil (df/gf)

Confit pork belly, in sticky five spice glaze, with grilled pak-choi & sesame crusted potato croquette

Prosciutto wrapped cod loin, garlic roasted baby new potatoes & minted pea purée

All mains are served with chef's selection of seasonal market vegetables