The Entire Menu Is Gluten & Dairy Free
Baby figs marinated in honey and brandy wrapped in parma ham.
Oriental slow cooked belly of pork served on little gem lettuce leaves brushed with garlic, sage and truffle oil, served with a piquant sweet gingery apple sauce.
Seared roast beef Peking with little stir fried sticks of vegetable, held with bamboo cocktail sticks
Zesty orange chicken salad with fennel served on Chinese spoons.
Aloo Tikka – Indian spicy potato and lentil patties, made in miniature and served with a tangy tamarind dipping sauce
Puff ball pakora with a peanut and chilli dipping sauce
Persian Herb frittata topped with artichoke cream and roasted cherry tomatoes
King prawn tails sautéed in olive oil, garlic and lemon juice, served hot on scallop shells with a garlicky mayonnaise dip
The Wedding Breakfast
Tempura king prawns & squid served with a lemony mayonnaise dip
Chorizo cups with Westcombe ricotta, wine poached pear, red onion marmalade
Montgomery cheddar shortbread with Camelot blue and spiced pear or, gorgonzola fresh figs, honey.
Selection of little local butchers sausages with wild crabapple jelly glaze and mustard cream dip
Mezze- mini lamb Kebabs, Tzatziki, Roasted Aubergine Charmoula, (Beetroot) Hummus served with Gem Salad and Pita Bread
Antipasti-Selection of Italian cured meats, Tomato and Mozzarella, Marinated Olives, Artichokes or Mushrooms a La Greque served with Rocket Salad and Ciabatta
Home smoked blagdon trout Pate, Heritage Beetroot 3 Ways-Roasted, Pickled and Puree, Nettle Pesto, Charred Bread
Elizabethan Herb and Flower Salad, our own salad leaves, Crumbled Stawley Goats Cheese, Elderflower Dressing
Upton Apple & Somerset cider brandy sorbet (separate extra course)
Lemon Roasted Chicken Breast, Warm Salad of New Potatoes, Spinach and Marinated Tomatoes, Nettle And Wild Garlic Pesto
Braised Blade of Local Beef, Crushed Potato Lyonnaise, Grain Mustard Crème Fraiche, Watercress, Red Wine Reduction
Crispy Confit Belly Pork, Fennel Crackling, Creamed Leeks, Fondant Potato, Somerset Cider Jus
Butterflied leg of lamb with harissa marinade, cooked on a barbecue and served sliced on platters with roasted tomato compote, basil and mizuna leaves.
Roasted Butternut Squash stuffed with Leek and Gruyere Risotto (V)
Chermoula Stuffed Courgette, Parmesan, Lemon and Parsley Crumb, Tomato Fondue (V)
Spiced Chickpea and Sweet Potato Croquettes, Green Bean and Tomato Salsa, Roasted Garlic and Mint Yoghurt (V)
All the above served with seasonal vegetables or salad.
Eton Mess-Home made Meringues, Whipped Somerset Double Cream and Strawberry, Raspberry and Elderflower
Dark Chocolate Ganache, Shortbread Crumb, Raspberry Chantilly, Chocolate Sauce
Lemon Posset, Berry Compote, Clotted Cream, Shortbread
The Evening Buffet
Classic West Country Ploughman’s-A selection of local & artisan cheeses, Somerset honey glazed ham, pork pies, homemade chutneys, pickled gherkins & onions & coleslaw served with chunky artisan breads.
The Along The Silk Road Feast
Mini Peking duck pancakes with plum sauce
Mint marinated lamb kebabs with tahini and honey dip
Pork & Chinese leaf and Vegetable dim sum, served with a sesame oil, roast garlic & ginger dipping sauce
Tempura king prawns & squid served with a peanut butter and sweet chilli dipping sauce
On The Tables
Small dishes with prawn crackers, carta di Musica bread and dips of tom yum and with roasted vegetables, also minced prawn with yogurt, lemon and coriander and hummus
The following dishes will be brought out at different times and placed on the tables for guests to help themselves, allowing them to take a culinary trip.
Vietnamese Beef Salad
Served cold, with a rub containing lemon grass, chilli, garlic, tamarind, with ribbons of cucumber, bean sprouts, finely grated mooli, finely shredded red pepper, filled out with a little baby gem lettuce. Fresh zingy mint, rice vinegar and sugar dressing.
Roast chicken with sumac, za’atar and lemon
Bowls of Kosheri
Delicious green lentils and rice warmed with cinnamon and middle eastern spice, caramelised onion, topped with deep fried noodles and bowls of tabbouleh.
Colourful raw vegetable salad
Grated carrot, finely shredded fennel, tiny heads of cauliflower, sliced radish. Dressing of hazelnut oil, orange, garlic, chives and olive oil.
Thai red fish curry
With coconut and a warm spicy red curry sauce. Served with small bowls of sticky rice and a salad with mango, fish sauce, rocket, lime and coriander.
Two platters placed on each table one with Baklava, Turkish delight, medjool dates and decorated with fresh flowers, and a second platter with half a pineapple scooped out and sliced up, with lots of lovely exotic fresh fruit, decorated with flowers and leaves and fresh herbs. Both platters may be passed around and guests can either help themselves with fingers or serving spoons
Cold Summer Platter Wedding Breakfast
Mini Yorkshire pudding with rare roast beef and fresh horseradish cream
Devilled crab in cucumber cups and bloody mary aioli
Parmesan polenta crostini deep fried and topped with somerset apple and sultana chutney and Dorset blue vinney cheese.
King prawn tails sautéed in butter, garlic and lemon juice and served hot on scallop shells with a roasted garlic aioli
Whole salmon fillet sandwiching a white fish mousseline with asparagus and tarragon in it, served with hollandaise or salsa verde
Cold roast duck breast, finely sliced, served with orange and grapefruit segments with a citrus and honey sauce.
Spicy root vegetable salad-beetroot, butternut squash and parsnips roasted in chilli, sea salt, black pepper and rosemary, with a rich balsamic vinegar & olive oil dressing
Mixed salads, with mixed leaves, cucumber, fine beans, avocados blanched young carrots, roasted vegetables and seeds with a good virgin olive oil dressing.
Pudding Platters – to be placed on each table
Platters of gooey chocolate brownies with little meringues sandwiched with cream and decorated with flowers from our garden
Platters of hollowed out pineapples, strawberries, blueberries, raspberries, physalis and grapes, decorated with flowers.