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    Weddingstuff

    Uploaded by

    Megha Banerjee
    The document outlines a wedding menu including starter, main and dessert courses with options such as pea and mint soup, fillet of beef, sticky toffee pudding, and a selection of English cheeses.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Weddingstuff

    Uploaded by

    Megha Banerjee
    15 views1 page
    The document outlines a wedding menu including starter, main and dessert courses with options such as pea and mint soup, fillet of beef, sticky toffee pudding, and a selection of English cheeses.

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    weddingstuff

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    The document outlines a wedding menu including starter, main and dessert courses with options such as pea and mint soup, fillet of beef, sticky toffee pudding, and a selection of English cheeses.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    15 views1 page

    Weddingstuff

    Uploaded by

    Megha Banerjee
    The document outlines a wedding menu including starter, main and dessert courses with options such as pea and mint soup, fillet of beef, sticky toffee pudding, and a selection of English cheeses.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Wedding Menu 2018

    Starter
    Pea and mint soup, with chive crème fraiche and crispy bacon lardons.
    Salad of hot smoked salmon, fennel apple and celeriac remoulade with watercress mayonnaise.
    Chicken Caesar salad with baby gem and garlic croutons
    Bruschetta of mozzarella with salami, roast beetroot and citrus dressing
    Heritage tomato salad with local goat cheese, baby cress and balsamic dressing
    Main
    Fillet of beef with horseradish mash with Yorkshire pudding, red wine jus and seasonal veg
    Corn fed chicken, garden pea, smoked bacon, baby onions, and tarragon sauce with fondant potatoes
    Grilled seabass with crab crushed new potatoes and lobster dill sauce
    Pork fillet with chicken and truffle mousse with saffron fondant and seasonal veg
    Rosemary infused rump of lamb braised lentil Cassoulet with dauphinoise potatoes and olive and red
    wine jus
    Fried tofu with shitake mushrooms with Tenderstem broccoli, rice and sesame dressing (V)
    Desserts
    Summer berry meringue roulade
    Sticky toffee pudding with butterscotch sauce, cinnamon ice-cream
    Cambridge burnt cream with raspberries
    Passion fruit and white chocolate cheesecake
    Selection of Four English cheeses, with grapes and biscuits

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