Minimum Numbers of 50 People
One choice per course
Starters
- Cream of wild mushroom, roasted garlic and tarragon soup, salted butter & crusty bread roll
- Smoked mackerel pate, balsamic watercress, toasted croute & salsa verde
- Tian of crab & crayfish, pressed tomato, cucumber crème fraiche
- Duck, pistachio and foie gras terrine, spiced fig chutney salad, pesto bread
Main Course
- Herb crusted rack of lamb, minted pea puree, dauphinoise potatoes, roasted thyme carrots & chorizo & rosemary red wine jus
- Pan fried duck breast, scallop potatoes, garlic pak choi, honey parsnips & redcurrant jus
- Slow roasted local belly pork, herb fondant potato, red wine black pudding cubes, tender stem broccoli, apple compote & sage crème
- Herb crusted pan fried seabass, confit fennel, chive butter potato cake & white wine dill sauce
Dessert
- Chocolate fondant, honeycomb ice cream, mint dust
- White chocolate cheesecake, tropical fruit salsa, mango lime sorbet
- Iced strawberry & nougat parfait, almond tuile
- Redbush caramel velvet tea panna cotta orange salad and sugared almonds
- Three local cheeses, roasted figs, grapes, celery, crackers, salt crusted butter, sultana compote & lavender syrup
Filter coffee and mints
£44.00 per person (2018)
£48.50 per person (2019)
Menu Inclusions:
- Reception room hire in the Waterloo Suite
- Regal red carpet welcome
- Use of a traditional silver cake stand and knife
- White linen napkins, cloths, table and glassware
- Menu cards (two per table)
- The service of a Master of Ceremonies
- Trip to the Follies for Photographs for the Bride & Groom
- Overnight accommodation in our Bridal Suite for the Bride and Groom