Wedding Menus
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Notes:
Where an item listed on the left represents a category comprising multiple entries, | Copyright © 2000-2008 The ABC Connection. All rights reserved |
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Wedding Menus
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Wedding Menu A | ||
| Item price: | Per person: £22.50 | Min persons: |
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Please select one dish from the starters, one from the mains and one from the desserts.
STARTERS Chef’s selection of soups:- Tomato and roasted red pepper Topped with green pesto croutons Wild mushroom and white wine soup Topped wit chopped chives Potato and watercress soup Garnished with mini chips Cream of vegetable soup With Deep fried leeks Chicken and ham terrine Set with cider with a tomato foccica Vegetable red pepper and mozzarella terrine With tomato foccica (Vegetarian option for above terrine) Smoked fish Tian Smoked haddock and mackerel bound with Horseradish, pressed and Topped with crème fraiche Rosette of melon Garnished with soft berries and a sweet fruit sauce Salmon and cod terrine With a lemon chutney oOo MAIN COURSE Herb crusted salmon fillet With a white wine reduction Braised lamb shank With root vegetables and red wine Roasted stuffed rack of pork Carved and served with a sage jus Chicken Gremolata Supreme of chicken marinated with fresh garden Herbs garlic and lemon Corn fed chicken supreme Pan fried with a wild mushroom and fennel cream sauce Roasted rump steak Green peppercorn sauce or Cherry tomato and herb butter All the above will be served with a selection of vegetables and potatoes to accompany the dish oOo DESSERT Lemon brandy snap basket Lemon mousse filled brandy snap basket garnished with soft berries Chocolate cheese cake With a vanilla sauce Chocolate chip and cinnamon baked pudding With traditional custard White Chocolate Truffle Torte Garnished with Raspberries and Drizzled with a Duo of Chocolate Sauce Apple Flan served with Crème Anglaise oOo Tea, Coffee and Chocolate Mints | ||
Wedding Menu B | ||
| Item price: | Per person: £26.95 | Min persons: |
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Please select one dish from the starters, one from the mains and one from the desserts.
STARTERS Chef’s selection of soups French onion soup Topped with Welsh rarebit crouton Minestrone soup Parmesan Croissants Roasted vegetable soup With roasted vegetable crisps Green pea and ham soup Red pepper crouton Pressed duck terrine With green peppercorns and a gooseberry jam crostini Char grilled Vegetable terrine Gooseberry jam crostini (Vegetarian option for the above terrine) Warm smoked bacon and asparagus tart Roquette and shaved parmesan Baby leek and asparagus Roquette and shaved parmesan (Vegetarian option for the above tart) Cajun Salmon Pickled strips of vegetables with sauce vert Salmon and place terrine Wrapped with sushi noiri and smoked salmon drizzled with a yogurt and chilli dressing with a herb salad !/2 baby pineapple Filled with exotic fruits drizzled with a coconut and ginger syrup oOo MAIN COURSE Smoked haddock and prawn fishcake Bound with fresh mashed potato and garnished with a king prawn, with wilted greens and a Sweet sundried tomato coulis Roasted rack of lamb Brushed with garlic and rosemary, served with a Rich reduced pan jus Pork fillet Filled with stilton and thyme wrapped with Pancetta and served with a Cider and cream sauce Fillet of beef Pan fried and topped with wild mushrooms and red onion confit, Lattice pastry red wine reduction Supreme of chicken `chasseur` Filled with wild mushrooms, sun dried tomato and Tarragon served with a rich sauce Pan fried duck breast Coated with brown sugar and honey, Roasted and Presented with a hot noodle salad oOo DESSERTS Citrus Syrup sponge White chocolate sauce Sticky toffee pudding Butterscotch sauce and vanilla ice cream Cointreau crème brûlée Topped with shortbread Basil Pannacotta Vanilla and basil flavoured, with a sambuca soaked strawberry Assiette of chocolate 3 mini chocolate sweets Summer pudding With mascarpone cheese Cheese and biscuit platter Served with grapes and chutney oOo Tea, Coffee and Chocolate Mints | ||