Prices available upon request

  Wedding Breakfast- option 1


Fan of Melon with a mixed berry coulis

Leek and Potato soup

Prawn salad with a Marie rose sauce

Tomato and Basil soup

Creamy Garlic mushrooms on a brochette

Pate salad with a real ale chutney and olive crackers

Chunky Vegetable soup

Stilton and Broccoli soup


Roast Beef served with Yorkshire pudding

Supreme of Chicken stuffed with an apricot and sage stuffing wrapped in bacon with a thyme jus

Loin of Pork in a masala wine and mushroom sauce

Supreme of Chicken with a leek and brie sauce

Wild Mushroom risotto

Goat’s Cheese, slow roasted cherry tomato and sweet onion tart

Poached Salmon with a hollandaise sauce


Citrus Cheesecake

Warm Apple pie served with cream

Profiteroles with warm chocolate sauce

Mixed berry crumble and custard

Fruits of the forest cheesecake

Fresh fruit salad

lemon posset


Coffee and Mints




Wedding Breakfast option 2


Cream of watercress soup

Cherry tomato and sweet pepper soup

French onion soup with a cheesy crouton

Chunky minestrone soup

Smoked salmon and prawn salad with a dill dressing

Prawn skewer with a sweet chilli and ginger marinade

Tomato and buffalo mozzarella stack with a pesto drizzle

Goats cheese salad with walnuts and balsamic


Roast sirloin beef with Yorkshire pudding

Individual fish pie

Roast leg of lamb

Stuffed fillet of pork with an apricot and sage stuffing wrapped in pancetta

Grilled fillet of sea bass served on cracked new potatoes and served with mixed herb salad tossed in pine nuts and balsamic vinegar

Rack of lamb served on a parsnip puree with a red currant jus

Spinach and feta cheese tartlet

Poached fillet of sole Veronique in creamy grape tarragon and white wine sauce


Bailey’s Bread and butter pudding

Lemon posset

Chocolate boivoire

Raspberry ripple cheesecake

Individual meringue filled with cream and strawberries

Sticky Toffee pudding

Baked Vanilla Cheesecake

key lime pie


Coffee and Mints



  Optional Extras


Why not have a sorbet in between your starter and main course

Champagne, Lemon, or Raspberry Sorbet


Additional course after your dessert

Local Cheeses served with a selection of Biscuits


Replace Mints with Petit Fours





Spanish Tortilla

Sweet chilli King prawns

Smoked Salmon with cream cheese served on a blinis

Slices of Chorizo

Melon wrapped in Parma ham

Mushroom Crolines

Tempura butterfly Prawns

Stuffed sweet piquante peppers

Parma bruschetta

Goats cheese with chutney bruschetta

Chicken satay pieces


 Fresh Asparagus wrapped in Parma ham

Chicken and Liver crostini

Oriental parcels

Cherry Tomato and basil



Alternative Evening Option


Hot Pork cobs served with potato wedges


apple sauce




3 Course Carvery


Choose 2 meats from the following along with 2 starter and 2 dessert from the wedding breakfast menu (either option 1 or 2)


Roast Norfolk Turkey

Roast loin of Pork

Roast Beef

Roast leg of Lamb

Roast Gammon

All the above served with all the trimmings

IE Yorkshire pudding, stuffing balls, chipolata


Served with fresh market vegetables and roast and new potatoes



  Vintage Afternoon Tea


 selection of open sandwiches on various breads

Smoked salmon and cream cheese

Ham and mustard

Egg mayonnaise and cress

Tuna mayonnaise

Cheddar cheese and chutney

Roast beef and horseradish

prawn marie rose


Warm sausage rolls

Mixture of mini tartlets


Selection of cakes

Mini scones

Lemon drizzle cake

Victoria sponge

Chocolate sponge

Selection of cup cakes

Mini bites

 chocolate eclairs

Tea and coffee