Gastro Wedding Menu

 



 

 

‘Through our proffessional chefs, together, we have created a menu that maximises our use of quality produce, and one that puts a contemporary twist on all the classics. It means that there is a menu to suit all tastes and budgets. From the kitchen setup, to choosing your wines to complement your wedding breakfast, you can relax and leave everything to us.’  

 

Breads (freshly baked)

Roasted tomato and basil

Cheese and chive

Whiskey and sultana

Pimento and tarragon

Olive and rosemary

Garlic and parmesan

Cranberry and thyme

Potato and spinach

Soups

Traditional root vegetable, chive cream and golden sippets

Curried parsnip with a coconut cream foam and coriander

Creamed wild mushroom, scented with chervil, black pepper straws

Leek and potato with blue cheese croutes

White onion soup, cheddar and sage croslini and pea pesto

Carrot and ginger soup with cumin sippets

Roasted plum tomato and basil soup, pimento and crème fraiche

Spiced butternut squash and sweet potato soup

Prawn bisque with crab dumplings

Smoked haddock corn chowder

Starters

Meat

Chicken, wild mushroom and bacon terrine, balsamic baby onion salad and mustard dressing

Smoked chicken salad, dressed leaves with crisp bacon and mango salsa

Pressed terrine of corned chicken and duck liners, with a fig and port reduction and rocket salad

Homemade chicken liver parfait, red onion and beetroot confit and warm sultana and whiskey bread

Spiced belly of pork, squash confit and apple compote

Smoked ham hock and Wendsleydale cheese terrine with a raisin puree

Homemade duck liver and orange pale, herbed crostini, red onion and berry marmalade

Classic caeser salad- choice of chicken, prawn or smoked salmon

Pan fried homemade corned beef served upon a chive potato cake, brown sauce jus

Starters

Fish

Duo of melon with freshwater prawns and bloody Mary sauce frisse leaf garnish

Pressed salmon and haddock terrine, spiced potato salad and green herb dressing

Home cured gravlax , beetroot puree and horseradish dressing and micro herbs

Warm seared salmon topped with herb crumb served on a pea, mint and haddock risotto

Thai fishcakes with pak-choi and chilli dressing

Smoked salmon and prawn parcel, crayfish rillette and a citrus crème fraiche

Seared scallops, spiced pork belly and pickled apple puree

Salmon and herb roulade with a celeriac remoulade and lemon mayonnaise

Warm smoked haddock, spinach and red onion tarte, poached egg and pea hollandaise

Pan fried mackeral fillet on a horseradish, tarragon and celeriac puree, pea cream and dressed rocket

Starters

Vegetarians

Pressed goats cheese and plum tomato with basil terrine with a gazpacho dressing

Roasted pear, blue cheese and rocket salad with a sharp raspberry vinaigrette

Fantail of melon, elderflower, strawberry and blueberry jelly, raspberry coulis

Warm wild mushroom, garlic and chive fricassee served on toasted ciabatta with oven dried tomatoes

Seaved cherry tomato and red onion salad with torn mozzarella olives and basil oil

Char grilled veg antipasto, red pepper panacotta, sweet potato dressing

Traditional main courses

Roast chicken with sage seasoning and bacon wrapped sausage

Roast turkey with sultana seasoning and bacon wrapped sausage

Roast loin of pork-apple sauce and sausage apricot farce

Roast topside of beef with shallot confit

Roast sirloin of beef with shallot confit

All are served with Yorkshire puddings, roasted potatoes and seasonal vegetables

 

Main courses-meat

Roasted fillet of beef, fondant potato, and mushroom filled with spinach, sauté of red onion and baby tomatoes finished with a red wine and roast beet jus

Braised beef steak, champ potatoes, thyme roasted carrots and bacon and horseradish dumplings

Pan fried rib eye steak, dauphinoise potatoes, shitake mushrooms, and a provenscale sauce

Herb crusted cannon of lamb and confit of belly, potato terrine, and shallot puree, creamed pees and a tomato and rosemary jus

Duo of Yorkshire lamb-lamb cutlets and mini shepherd’s pie with carrot and swede puree, fondant potato and red wine jus

Roast rump on lamb, provencale vegetables, blue cheese dauphinoise and wilted spinach

Braised lamb shank, mustard mash , roasted root veg, pea puree and a red wine and thyme jus

Loin of pork stuffed with a wild mushroom farce, cheddar and leek mash, caramelized red cabbage and a red wine jus

Roast rib of pork, bubble and squeak, balsamic glazed baby onions, chantennay carrots and red current jus

Trio of pork-crispy belly, braised cheek and tender loin, served on a parsnip puree with fondant potato and cider jus

Pan roasted supreme of chicken with a chorizo tarragon and pea risotto, pak chop and sweet potato confit

Pan fried supreme of chicken, crushed potatoes, asparagus spears and crispy bacon, finished with a mustard glaze

Lemon and thyme chicken supreme, pancetta and shallot ballentine, stem broccoli and glazed baby carrots

Griddled duck breast served with a duck confit croquette, broccoli purees and roast fig sautéed spinach finished with a rich glaze

Pan fried supreme of duck, macerated plums, star anise glaze pak choi and vanilla scented mashed potato

Slow cooked confit of duck leg with colcannon mash creamed leeks and fine beans

Slow cooked Lamb Shank on a bed of Pomme puree, with roast Vegetable and a rich red wine and mint gravy.

Fish

Seared tuna with smashed sweet potatoes, flash fried pimentos and red onions, glazed pak choi and citrus oil and herbs

Char grilled roundelle of salmon with a smoked haddock mousse, chive crushed new potatoes, leek puree, pan fried baby tomatoes and a lemon veloute

Pan fried fillet of halibut served with creamed spinach and confit potatoes finished with a sweet corn and clam chowder

Fillet of seabass with local asparagus spears, parmesan mash, and flash fried pimentos abd sauce vierge

Monkfish tail wrapped in Parma ham bacon and tarragon rosti, sweet potato salsa and pak choi

Pan fried fillet of cod, garlic mash, roasted provencale vegetable stack and a champagne and caper dressing

Speciality fish pie- salmon, haddock, prawns and scallops topped with herb mash-stem broccoli and baby carrots

Welsh rarebit glazed fillet of haddock served upon a bed of chive crushed potatoes, fine green beans and sauce vierge

Vegetarians

Wild mushrooms risotto, asparagus spears, roasted vine tomatoes and a soft poached egg, herb oils and infusions

Red onion tarte tatin, cauliflower rarebit, roast fine green beans, olive oil mash and balsamic syrup

Garlic mushroom, spinach and roasted pimento tian, sweet potato chips and spring onion cream

Goats cheese fondue, shitake mushrooms, rissole potatoes and roasted med veg

Aubergine moussaka with Greek salad, hummus and pitta bread chips

Wild mushroom and leek strudel, asparagus and pea risotto red pepper dressing and parmesan Crips.

Thai green vegetable curry with egg noodles and cucumber dressing and coriander naan

Spinach and ricotta tortellini served with pimento cream and dressed rocket

 

Deserts (all homemade)

Duo of Belgian chocolate terrine, baileys anglaise and tuille garnish

Raspberry mousse, shortbread and coconut cream

Citrus lemon tart, berry compote and crème fraiche

Baked vanilla cheesecake, plum confit, Chantilly cream and pistachio biscuit

Chocolate dipped profiteroles filled with fresh cream and warm chocolate fondant

Red berry panacotta with citrus crème fraiche

Brandy snap basket filled with strawberry Eton mess, raspberry dressing

Chocolate and black cherry roulade, chocolate fondant, strawberry garnish

Warm apple and berry crumble tart, cinnamon scented custard

Sticky toffee pudding, butterscotch sauce, vanilla pod ice cream

Warm pear frangipane, vanilla anglaise

Exotic fruit platter, mango sorbet

Fruits of the forest pudding, citrus cream, cassis coulis

 

Cheeses

Cheeseboard selection to include, brie, stilton and mature cheddar with celery and grapes

Yorkshire cheese platter to include, Wensleydale, cheddar, Yorkshire blue and Coverdale served with chutney and accompaniments

Gourmet cheeseboard to include pont l’eveque, vignette, Roquefort and Cornish yarg, served with chutneys and accompaniment  

 

Teas and Coffees

Call Ged 07984 319168 or James 07834 097210 0r Email

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