Autumn Winter Wedding Menu
AUTUMN/WINTER WEDDING MENU First Courses
Tortellini of Cornish crab Lemongrass and ginger sauce Langoustine raviolo Sauce vierge, langoustine bisque (Supplement £5.25) Confit of Scottish salmon Herb purée, fennel cream Pressed terrine of foie gras Madeira jelly, green bean and truffle salad Raviolo of local quail Wild mushrooms, light tarragon and quail jus Walnut crusted seared foie gras Braised chicory, Xeres sauce Pressed terrine of winter vegetables Truffled mayonnaise, roquette Main Courses
Roasted line caught Cornish sea bass Parsnip and ginger purée, chicken jus roti Truffle butter poached Cornish turbot Braised ox cheek, cep sauce (Supplement £10.50) Pan fried Cornish brill Glazed shallots, red wine Roast breast of local chicken Potato purée, wild mushroom ragout Slow roast fillet of Hinton Estate beef Celeriac remoulade, glazed shallots, red wine jus (Supplement £10.50) Slow roast loin of local lamb Boulanger of potato and garlic, tapenade jus Risotto of wild mushrooms and black truffle Mascarpone and parmesan Caramelized onion tart tatin Puy lentils and wild mushroom ragout
Desserts
Selection of cheeses Biscuits and homemade breads (Supplement £10.50) Cinnamon poached pear Crispy fritter, butterscotch, vanilla ice cream Passion fruit mousse Exotic fruit, coconut ice cream Dark chocolate tart White chocolate ice cream Hot prune and Armagnac soufflé Prune and Armagnac ice cream Set vanilla buttermilk Spiced fig, honeycomb Dark chocolate and orange confit mousse Confit orange sorbet, dark chocolate ice cream
We ask that you choose one set menu for all guests; the same starter, main and dessert course. Whilst we request that you choose the same menu for the whole party, if you or your guests have any special dietary requests we will be happy to create a menu especially to suit their requirements. Three courses £75.00 per person Coffee and petit fours £5.25 per person Inclusive of VAT For parties of 10 or more guests a 12% service charge will be added to your bill.
Tortellini of Cornish crab Lemongrass and ginger sauce Langoustine raviolo Sauce vierge, langoustine bisque (Supplement £5.25) Confit of Scottish salmon Herb purée, fennel cream Pressed terrine of foie gras Madeira jelly, green bean and truffle salad Raviolo of local quail Wild mushrooms, light tarragon and quail jus Walnut crusted seared foie gras Braised chicory, Xeres sauce Pressed terrine of winter vegetables Truffled mayonnaise, roquette Main Courses
Roasted line caught Cornish sea bass Parsnip and ginger purée, chicken jus roti Truffle butter poached Cornish turbot Braised ox cheek, cep sauce (Supplement £10.50) Pan fried Cornish brill Glazed shallots, red wine Roast breast of local chicken Potato purée, wild mushroom ragout Slow roast fillet of Hinton Estate beef Celeriac remoulade, glazed shallots, red wine jus (Supplement £10.50) Slow roast loin of local lamb Boulanger of potato and garlic, tapenade jus Risotto of wild mushrooms and black truffle Mascarpone and parmesan Caramelized onion tart tatin Puy lentils and wild mushroom ragout
Desserts
Selection of cheeses Biscuits and homemade breads (Supplement £10.50) Cinnamon poached pear Crispy fritter, butterscotch, vanilla ice cream Passion fruit mousse Exotic fruit, coconut ice cream Dark chocolate tart White chocolate ice cream Hot prune and Armagnac soufflé Prune and Armagnac ice cream Set vanilla buttermilk Spiced fig, honeycomb Dark chocolate and orange confit mousse Confit orange sorbet, dark chocolate ice cream
We ask that you choose one set menu for all guests; the same starter, main and dessert course. Whilst we request that you choose the same menu for the whole party, if you or your guests have any special dietary requests we will be happy to create a menu especially to suit their requirements. Three courses £75.00 per person Coffee and petit fours £5.25 per person Inclusive of VAT For parties of 10 or more guests a 12% service charge will be added to your bill.
