Venue Cranfield Wedding (Inserts)
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Starters Corn-fed chicken, apricot and tarragon terrine toasted rye bread served with a fine herb salad
Langoustine bisque crab and chervil fritter
Loire valley goat’s cheese baked with rosemary and garlic, paprika and lemon puff pastry shards, tomato chutney with lamb’s leaf and pickled shallot salad Main courses Pink roasted beef fillet finished with pancetta and hazelnut truffle crushed potato galette, roasted sweetcorn purée, fine green beans and salt-baked vine tomatoes
Lamb loin fillet with a brioche herb crust redcurrent rosemary jus, dauphinoise potatoes, green bean bundle and roasted Chantenay carrots
Lemon sole paupiette filled with a smoked salmon mousseline served on vegetable spaghetti with saffron poached potatoes and a lemon butter sauce
Desserts Hot chocolate fondant berry compote and vanilla pod ice cream
Raspberry and kiwi pavlova
Summer fruit and pink champagne jelly with clotted cream
Coffee and chocolates Please pre-select one option from each course
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