Wedding Breakfast

First course

Alresford watercress & potato soup, potato chip, crème fraiche (V)
Balsamic roasted tomato soup, basil pesto (V)
Warm New Forest blue cheese “cake”, red wine poached baby pear (V)
Whisky cured Scottish salmon, cucumber pickle, watercress mayonnaise
Pressed ham hock terrine, quail egg, vegetable pickle, piccalilli dressing
Aberdeen Angus fillet of beef carpaccio, wild roquette, shaved Old Winchester
Truffle buttered duck liver parfait, red onion marmalade, brioche
Prawn & crayfish cocktail, compressed apple, celery, little gem, Marie Rose sauce

Main course

Roast aged sirloin of beef, Yorkshire pudding, roast potatoes red wine jus
Fillet of beef wellington, dauphinoise potatoes, fine beans wrapped in bacon (£5.00 supplement)
Sea bream fillet, saffron potatoes, braised fennel, roasted cherry vine tomatoes
Slow roasted lamb, pomme anna, black olive tomato & rosemary jus
Wiltshire venison loin, potato rosti, spinach, roasted onions, juniper jus (£5.00 supplement)
Slow cooked pork belly, carrot puree, bubble & squeak croquette, cider jus
Herb crusted hake, saute new potato & sun blushed tomatoes, shrimps
Corn fed chicken breast, Lyonnaise potato, asparagus, celeriac puree
Sea trout fillet, new potatoes, tomato butter sauce, capers
Aubergine, tomato & spinach parmigina, herb polenta “chips” (V)
Asparagus, pea & broad bean risotto, wild garlic pesto, Old Winchester crisp (V)

Desserts

Peanut butter parfait, toffee ice cream, banana bread
Dark chocolate mousse, drunken cherries, honeycomb
Baked vanilla cheesecake, passion fruit jelly, raspberry sorbet
Seasonal fruit crumble oat topping, vanilla custard
Vanilla pannacotta, berry compote, shortbread
Sticky toffee pudding, vanilla ice cream, candied walnuts, butterscotch sauce
British cheese selection (supplement of £3.00)

Menu £48.00

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