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Sample Wedding Menus

Autumn Menu 2016

Our head chef, Adam Krajewski, is pleased to offer our 2016 locally sourced & seasonal menus for you to choose from.

Please select a menu for the entire party consisting of 1 first course, 1 main course and 1 pudding (omitting either the first or pudding course for a 2 course meal) plus a vegetarian choice for any named vegetarians.

If you would prefer to offer your guests a choice of 3 dishes from the first and main courses (e.g. meat/fish / vegetarian) there would be an additional charge of £3 per person.

If creating your own menu is of interest to you, Adam would be happy to talk through a menu with you.

Choose either 2 or 3 courses, followed by tea and coffee.

Other Sample Menus

Starters

Served with fresh home made bread rolls- either plain, herbed or sun-blush tomato

  • Spiced parsnip & apple soup with parsnip crisps (v)
  • Classic prawn cocktail with crème fraiche and granary bread
  • Pressed duck terrine with a plum jelly.
  • Chicken & chorizo salad with toasted hazelnut dressing
  • Mozzarella, Puy lentil, sun blush tomato and garden herb salad (v)

Mains

Served with either roasted baby potatoes or Potato Dauphinoise and a choice of 2 vegetables from our list

  • Slow roasted belly of pork, sage & apple, with parsnip puree
  • Breast of chicken stuffed with sage & pear, roasted & served with a wild mushroom sauce
  • Shepherd's or cottage pie
  • Roast rib of Sussex beef with potato & horseradish mash, Yorkshire pudding & red wine gravy
  • Poached salmon stuffed with saffron creamed leeks
  • Roast squash & beetroot strudel with either tomato or creamy mushroom sauce (v)

Desserts

If you would like us to serve your wedding cake as the pudding this would be at a cost of £3 per person

  • Sussex cheese plate (3 sussex cheeses, biscuits, fruit & chutney)
  • Treacle tart and fresh local cream
  • Bramley apple crème brulee
  • Eton mess with Autumn berries
  • Dark chocolate brownie with fresh cream
  • Plum & almond tart

Vegetables

Your Main Course is served with either roasted baby potatoes or Potato Dauphinoise and a choice of any 2 of the following hot vegetables

  • Braised shallots with thyme
  • Roasted autumn vegetables
  • Braised winter greens, smoked bacon wholegrain mustard
  • Cauliflower cheese
  • Honey roasted parsnip and carrots
  • Spiced red cabbage, apple & cider
  • Broccoli with almond butter