EXAMPLE WEDDING MENU

Cream of leek & potato soup
Thai chicken soup with lemon grass, chive & coriander
Cream of carrot & coriander soup
Cream of roast red onion soup with goat’s cheese crouton
Cream of summer vegetable soup with garlic croûtons
Spinach & watercress soup with sesame seeds & crème fraîche
Curried tomato soup with wild rice, sour cream & poppadum
Brown cap mushroom soup with tarragon Chantilly cream
Winter vegetable broth with herb dumplings
Game broth with port & pearl barley
Salmon & potato soup

Chicken & vegetable terrine with green pepper corn mayonnaise
Chicken liver timbale with Russet apple compot & orange dressing
Chicken liver parfait with Cumberland sauce & Melba toast
Guinea fowl terrine with apricots & Plassey chutney
Smoked duck & roast garlic terrine with tomato chutney

Layers of mussles, salmon, prawn & plaice wrapped in nori with green mayonnaise
Salad of Goldstone gravad lax with avocado & ranch dressing
Goldstone gravad lax with natural yoghurt, coarse mustard & dill dressing
Prawn salad with pink mayonnaise & ranch dressing
Poached salmon with leaf salad & Hollandaise sauce
Salmon wrapped in phyllo with a chive & tomato beurre blanc
Soused Tern trout with soda bread & fresh horseradish
Spiral of sole with prawns, salmon mousse & Vermouth sauce

Smoked chicken salad with avocado & mustard honey dressing
Spinach, red onion & cherry tomato salad with goat’s cheese & hot mustard dressing
Little gem, feta, red onion & garlic crôuton salad
Goldstone Caesar salad (with grilled chicken optional)
Avocado, mozzarella & roast pepper salad
Fresh peach, goat’s cheese & rocket salad with ranch dressing

Garlic mushrooms in a phyllo cup with a cream sauce
Ashley asparagus with Hollandaise sauce, melted butter or grated Parmesan & mayonnaise

(available May-June)
Galia or honey dew melon with orange & grapefruit segments & port
or with strawberries & Champagne or forest fruits & cassis
Prawn, salmon & mussel vol au vent with chive beurre blanc
Mille feuille of roast aubergines, peppers & pesto chantilly with confit of garlic purée

Fillet of beef Wellington with Madeira wine sauce
Roast rib or sirloin of beef with Yorkshire pudding & fresh horseradish
Beef Bourguignon with button onions & mushrooms
Grilled fillet steak with brandy soaked wild mushroom glaze
Fillet of pork wrapped in bacon & Rosemary with plum tomato & red wine sauce
Medallions of pork with paprika, shallots, mushrooms & cream
Breast of chicken filled with Camembert & pesto with herb liaison
Breast of chicken filled with pesto & sun dried tomatoes & mozzarella with herb cream

Breast of chicken stuffed with leeks & wrapped in bacon with a herb cream
Medallions of lemon chicken with brown butter & parsley
Breast of chicken wrapped in bacon, onion, mushrooms & sage, in phyllo pastry with a herb cream
Breast of chicken stuffed with garlic cream cheese & a hazelnut & parsley dressing
Breast of chicken filled with lemon, Rosemary & butter & roast bacon
Breast of chicken filled with Dolcelatte & wrapped in pancetta with pesto cream

Seared breast of duck with orange & Cointreau glaze
Seared breast of duck with blackcurrant & Cassis sauce
Seared breast of duck with prunes & vodka sauce

Roast rack of English lamb with lavender & garlic glaze
Roast rack of lamb with Reform sauce
Roast rack of lamb with herb crust & roast garlic glaze
Shank of English lamb with red wine & shallots

Fillet of lemon sole with lemon, caper & olive butter
Grilled salmon with crème fraîche & sun dried tomatoes
Poached salmon with Hollandaise sauce
Escalope of salmon cooked in Champagne with saffron liaison
Salmon poached in Vermouth with a herb cream
Grilled salmon with a Clementine & lemon chutney & crème fraîche

Wild mushroom risotto with salsa Verdi & spicy tomato sauce
Avocado, sun dried tomato & mozzarella Charlotte with star anis nage
Phyllo cup of wild rice, Stilton cheese & Mediterranean vegetables
Mustard pancakes filled with leeks & Gruyère cheese with a pesto cream
Wild mushroom frittata with goat’s cheese & hazelnut dressing
Mediterranean vegetable Tatin with goat’s cheese, sun dried tomatoes & pesto
Roast Mediterranean vegetable Charlotte with goat’s cheese & tomato sauce

Chocolate Nemesis with crème fraîche
Chocolate truffle
Chocolate marquise with coffee bean sauce
Chocolate roulade with butterscotch sauce
Crème brûlée (vanilla, Grand Marnier, Drambuie, chocolate)
Key lime pie
Lemon tart with crème fraîche
Lemon posset with rataffia
Lemon Bavarois with shortbread (vanilla, orange, forest fruits, natural yoghurt)
Pavlova (forest fruits, sticky toffee, passion fruit)
Tarte tatin with mascarpone (apple, pear, banana)
Rum baba with caramelised oranges
Bread & butter pudding with cinnamon & English custard
Steamed chocolate pudding with chocolate sauce
Baked Hungarian cheesecake (forest fruits, praline, blackcurrant)
Apple crumble with English custard
Spotted dick with English custard
Golden syrup sponge with English custard
Ashley strawberries & cream (June – August)

British & continental cheeses

Coffee or tea