Wedding Set Menu - £30.00 per portion
Contain meat
Vegitarian
Deserts
Starters
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
Desserts
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