Wedding Luncheon

Menu Choices

Please choose one starter, one main course and one dessert for each attending guest.

V · VegetarianVE · VeganGF · Gluten-freeDF · Dairy-free

Course one

Starters

  • Feta and Pomegranate Salad (V)
  • Garlic and Chilli King PrawnsWith artisan bread; can be made GF.
  • Fresh Bruschetta and Toasted SourdoughBalsamic glaze; VE, DF; can be made GF.
  • Sautéed Mushrooms and Toasted SourdoughGarlic sauce; DF, GF; can be made VE.
  • Brussels Pork Liver PâtéChutney and toasted brioche.
  • Red Onion and Goats’ Cheese TartletCan be made GF.
  • Smoked SalmonMini capers, pickled cucumber, pea shoots and Bloody Mary sauce.

Course two

Mains

  • Feather Blade BeefRoast potatoes, pig in blanket and Yorkshire pudding; can be made GF and DF.
  • Roasted Chicken BreastWhite wine and tarragon sauce, champ mash and seasonal vegetables; can be made GF.
  • Oven Roasted SalmonNew potatoes, seasonal vegetables and lemon sauce.
  • Steak PieChive mash, pickled red cabbage and seasonal vegetables; can be made DF and GF.
  • Wild Mushroom Stroganoff (V)Served with rice.
  • Vegetarian Wellington (VE)Tomato coulis, sweet potato mash and seasonal vegetables; can be made GF.
  • Lamb RumpRedcurrant sauce, dauphinoise potatoes and seasonal vegetables.

Course three

Desserts

  • Mango and Passionfruit Sorbet (VE, GF)
  • Lemon TartRaspberry coulis, fresh cream and meringue kiss; can be made GF and DF.
  • Chocolate BrownieChocolate ganache and mandarin coulis; can be made GF and DF.
  • Strawberry CheesecakeStrawberry coulis; can be made GF and DF.
  • Sticky Toffee PuddingVanilla ice cream; can be made GF and DF.
  • Apple CrumbleVanilla ice cream or custard; can be made GF and DF.
  • Fresh Fruit Pavlova (GF, VE)

Ready to choose?

Record each guest’s name, meal choices and dietary requirements on the RSVP page.

Go to RSVP