Wedding Set Menu - £30.00 per portion

Contain meat


 Sopley asparagus with serrano ham, soft boiled egg, heritage tomatoes and olive oil dressing
 Buffalo mozzarella, vine-ripened tomato and rocket salad with reduced balsamic and basil oil
 Caesar salad – Free-range chicken breast, little gem, shaved parmesan, ciabatta croutons and Caesar dressing
 Prawn, salmon confit and avocado salad with Marie-Rose dressing
 New Forest goats cheese terrine with beetroot carpaccio
 Mudeford crab with pickled pear, lemon and fennel £2.00 supplement
 Brushetta with vine-ripened tomato, shallot & basil
 Chicken liver parfait with red onion jam and crisp toast
 Seared mackerel with Nicoise salad

Sharing board for the whole table:
Bruschetta with tomatoes, garlic and micro basil, marinated olives, local and continental meats, vegetable sticks with roasted pepper hummus, assorted breads, butter, infused oils and aioli

Main Courses

 Free-range chicken breast filled with spinach and wrapped in Serrano ham, served on basil crushed potatoes with tomato and balsamic sauce and fine beans
 Pork tenderloin fillet in a brandy and green peppercorn sauce, celeriac mash, spinach and Chantenay carrots
 Pan roasted cutlet and braised neck of Dorset lamb, fondant potato, celeriac puree, apricots and fine beans
 Fillet of turbot with Sopley asparagus, Jersey royals, peas and watercress sauce £5.00 supplement
 Slow roasted rump of Dorset lamb, garlic and rosemary roasted potatoes, swede puree, sugar snap peas and anchovy dressing
 Breast of corn-fed chicken served on chive mash with summer vegetables and Chardonnay cream sauce
 Fillet of sea bass served on Mudeford crab mash with dressed rocket leaves and clam chowder
 West Country beef fillet with truffle mash, baby vegetables caramelised shallots and Madeira jus £5.00 supplement
 Fillet of sea bream with chive crushed potatoes and chorizo ratatouille
 Sirloin steak with sauté potatoes, grilled tomato & mushroom, rocket leaves and mustard seed dressing
Mediterranean vegetable and buffalo mozzarella stack with roasted red pepper sauce and basil oil
 New forest mushroom tagliatelle, in a tarragon cream sauce with roasted cherry tomatoes and truffle oil
 Cannelloni of sautéed spinach and ricotta cheese with tomato sauce and dressed leaves


 Trio of mini desserts – Sopley berry pavlova, vanilla panna cotta with pistachio praline and sparkly chocolate tart
 Summer pudding with clotted cream
 Orange and passion fruit tart with orange caramel sauce
 Baked vanilla cheesecake with glazed raspberries
 Lemon tart with raspberry sorbet and hazelnut praline
 Double chocolate cheese cake with Belgian chocolate sauce
 New Forest gateaux – Chocolate sponge, cherries and Chantilly cream
 Strawberry parfait with olive oil cake
 Lemon meringue tart with raspberries & pistachio’s
 Crème brulee with poached pear and brownie pieces and shortbread biscuit
Watermelon and mint granita with mint cream
 Egg custard tart served with Sopley rhubarb
 Jasmine tea parfait with lemon verbena and meringue

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