3 Course Wedding Breakfast

Wedding Breakfast

Starters

Vine ripened tomato & roasted red pepper soup, basil oil, ciabatta (V)
Free range chicken Caesar salad, smoked bacon, soft hens egg
Conker gin cured salmon, compressed melon, pickled cucumber, wasabi avocado
Smooth duck liver parfait, pear chutney, toasted sourdough
Burrata, slow roasted tomatoes, rocket, rustic pesto, balsamic (V)
Smoked chicken salad, Dorset blue vinny, gem lettuce, apple, celery & walnut
Pressed ham hock terrine, homemade piccalilli, pea salad, crostini
Prawn, salmon confit, & avocado salad, Bloody Mary dressing
Vietnamese vegetable rice paper rolls, dipping sauce (V)
Crispy goats cheese, apple, beetroot, watercress, candied walnuts (V)
Salad of watermelon, Greek feta, parma ham & mint
Baked Portobello mushroom, wild mushroom risotto, rocket, parmesan (V)
Seared scallops, crispy chorizo, cannellini bean purée, lemon oil (£5 supplement)
King prawns cooked in garlic & parsley butter, garlic ciabatta, lemon, mixed leaves (£5 supplement)

Main Courses

(Note – You may choose up to a maximum of 3 options when you choose more than 1 main course, we will decide on suitable vegetable and potato garnish for all)

Free range chicken breast filled with spinach & ricotta, wrapped in parma ham, basil crushed potatoes, fine beans, cacciatore sauce
Slow roast Bridport pork belly, whole grain mustard mash, cabbage, bacon & onion, cider jus, crackling
Fillet of wild seabass, Mudeford crab mash, clam chowder, dressed rocket
Ras el hanout lamb shoulder, garlic & rosemary roasted vegetables, tenderstem, spiced yoghurt, pomegranate salsa
Gressingham duck breast, dauphinoise potato, baby spinach, asparagus, cherry sauce
Seared Yellowfin Tuna Niçoise, new potato, fine beans, tomato, free range egg, spinach, olive, anchovies, sherry & dijon dressing
Corn fed chicken breast, champ mash, purple sprouting broccoli, new forest mushrooms, Chardonnay cream sauce
Slow cooked beef brisket, horseradish mash, panache vegetables, smoked bacon, wild mushroom & roasted shallot bourguignon sauce
Mediterranean vegetable and mozzarella stack, roasted red pepper sauce, basil oil, micro salad (V)
Black garlic roasted cauliflower steak, superfood grains, crispy kale, chimichurri sauce (V)
Beetroot wellington, mushroom duxelle, horseradish mash, burnt carrot purée, tenderstem, plant power jus (V)
New forest mushroom tagliatelle, roasted cherry vine tomatoes, truffle oil Spinach & ricotta cannelloni, caponata, micro salad (V)
Deconstructed beef wellington, fondant potato, new forest mushrooms, Parmesan baked onion, baby vegetables, Madeira jus (£10 supplement)
Lobster tempura, stir fried vegetables, glass noodles, mango salsa (£10 supplement)

Desserts

Individual plated desserts

Dorset apple cake, clotted cream, salted caramel
Warm double chocolate brownie, white & dark chocolate sauces, vanilla bean ice cream
Lemon meringue tart, raspberries, pistachio praline
Sticky toffee pudding, clotted cream ice cream, butterscotch sauce
Passion fruit pavlova, Chantilly cream, summer berries, raspberry coulis
Baked vanilla cheesecake, served with raspberry 3 ways
Cherry bakewell tart, raspberry ripple ice cream, pistachio
Crème brûlée with poached pear and brownie pieces and shortbread biscuit
Crème brûlée with poached pear &. mini brownie pieces, shortbread biscuit
Apple & blackberry crumble tart, with custard
Vegan chocolate brownie, mango 3 ways
Tropical fresh fruit salad

Trio of mini desserts

Select 3 desserts from the list below, all guests need to have the same dessert with the exception of special dietary requirements:

Baked vanilla cheesecake
Salted caramel cheesecake
Passion fruit pavlova
Sparkly chocolate brownie
Sticky toffee pudding Profiteroles with Baileys chocolate sauce
Sopley berry pavlova
Lemon tart
Cherry Bakewell tart
Dorset apple cake
Sparkly chocolate tart