Lovely menu

Assorted Dry Nibbles served during Reception

Starter

Carrot & Coriander Soup, Butternut Squash Soup, Tomato & Basil Soup or Wild Mushroom Soup, each served

Warm Focaccia (V)

Chicken Liver Parfait with Sweet Red Currant Marmalade served with Speciality Breads

Roasted Red Pepper Pâté and Mozzarella Tureen served with Speciality Breads (V)

Crown of Galia Melon filled with Summer Berries and Exotic Fruits (V)

Classic Prawn Cocktail with Thinly Sliced Brown Bread

Medley of Mushrooms with a Hint of Cream on Garlic Toast (V)

MAIN COURSE

Roasted Chicken Breast in a White Wine, Mushroom & Tarragon Cream Sauce, a Dijon & Honey Sauce or Chunky

Tomato Salsa, each served on Crushed New Potatoes

Lincolnshire Sausage and Mash with Caramelised Onion Gravy and a Sprinkle of Fried Leeks

Poached Fillet of Salmon on Leek Risotto served with Prawn and Lobster Bisque

Roasted Loin of Pork with an Apple and Cider Glaze served on Sweet Potato or Creamy Mash

Asparagus, Pea, and Leek Risotto (V)

Vegetable Wellington en croûte (V)

Served with seasonal vegetables and roasted new potatoes

DESSERT

Tarte au Citron with Summer Berry Compote

Baked Cheesecake with Raspberry Coulis

Double Chocolate Torte with Pouring Cream

Hot Apple and Blackberry Crumble with Lashings of Custard

Hot Sticky Toffee Pudding with Toffee Sauce and Vanilla Custard

Homemade Brownie with Salted Caramel Ice Cream

Freshly Brewed Cafetières of Coffee with Chocolates

Basket of Breads with Olives and Balsamic Olive Oil Dip available at £3.50 per person

FANCY Menu

A Selection of Cold Canapés circulated during Reception

Starter

Leek & Potato Soup with Parsley Oil (V), French Onion Soup with Cheesy Crust or Minestrone (V)

Oak-Smoked Salmon and Caviar on Rye with Horseradish Crème Fraîche, Black Pepper, and Fresh Dill

Roasted Vine-Ripened Tomatoes with Baby Mozzarella, Fresh Basil, and Black Olives, served with Garlic Toast (V)

Crab Cakes with Sweet Chilli Sauce or Cod & Pancetta Fish Cakes with Tartar Sauce on a Micro Leaf Salad

Stilton, Walnut and Endive salad with Walnut and Dijon Vinaigrette (V)

Each served with a selection of breads

Main Course

Roasted Cod Fillet with a Chilli, Lime, and Herb Glaze

Lincolnshire Fillet of Lamb served on a Bed of Roasted Summer Vegetables or Roasted Root Vegetables with a Red Currant and Cabernet Jus and a Skewer of Fresh Rosemary

Guinea Fowl Supreme cooked in a Bacon, Shallot, and Port Wine Sauce (£2 supplement)

Cadeau of Wild and Cultivated Mushrooms cooked in a Cream and White Wine Sauce with a hint of Stilton served with a Puff Pastry Top (V)

Butternut Squash Risotto Garnished with Parmesan Shavings (V)

Served with seasonal vegetables and potatoes

Dessert

Eton Mess

Strawberry Shortcake

Banoffee Pie with Banana Cream

Chocolate Truffle Mousse

Individual Glazed Fresh Fruit Tart

Desserts served with Fresh Fruit Coulis or Pouring Cream

Freshly Brewed Cafetières of Coffee with Chocolate Truffles

Basket of Breads with Olives and Balsamic Olive Oil Dip available at £3.50 per person

Extravagant Menu

A selection of Hot and Cold Canapés circulated during Reception

Starter

Mozzarella, Sun-dried Tomato, and Black Olive Pansotti with Flaked Parmesan (V)

Seared Sea Scallops with a Fresh Citrus dressing on a Micro Leaf Salad

Warm French Onion and Goats’ Cheese Tartlet with Balsamic Dressing and Fresh Watercress (V)

Poached Salmon and Monkfish Terrine with Curly Endive and Beetroot Chutney

Sweet Melon or Fresh Figs draped with Prosciutto

Accompanied by a Basket of Speciality Breads with Olives and Balsamic Olive Oil Dip

Main Course Slow-roasted Lamb with Moroccan Spices and Apricots served with Cranberry Couscous and sprinkled with Toasted

Almonds and Leafy Coriander

Seasonal Medley of Fish fresh from the Market with a Lemon and Dill Dressing

Honey-brushed Gressingham Duck Breast cooked in a rich Port sauce served with Oven Roasted Root Vegetables

Slow-roasted Fillet of Beef served on a Creamy Horseradish Mash (£2 supplement)

Oven-roasted Red Peppers stuffed with Cranberry Couscous topped with Harissa-spiked Tomato Sauce, Toasted Almonds, and Leafy Coriander (V)

Traditional Beef Wellington with Dauphinoise Potatoes and Fine Green Beans (£2.50 supplement)

Served with seasonal vegetables and hot buttered new potatoes

Dessert

Assiette of desserts, choose 3 from the list Mini Fruit Pavlova

Mini Strawberry Shortcake Baileys Cheesecake

Fresh Fruit Tartlet Double Chocolate Mousse

Lemon & Lime Tart Tiramisu

Mini Lemon Meringue Chocolate Cup

Mini Banoffee Pie

Cheese

Choice of Three Cheeses served with Celery, Homemade Chutney and Biscuits

Freshly Brewed Cafetières of Coffee with Chocolate Truffles