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Sample Wedding Menus

Spring 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

  • Spring leek and sweet potato soup (v)
  • Honey roast vegetable tart with a goats cheese glaze (v)
  • Confit chicken, parmesan & baby gem salad
  • Gratin of smoked haddock & spinach
  • Ham hock & parsley terrine with piccalilli

Mains

Served with hot new potatoes and a choice of either 2 salads or 2 hot vegetables from our list

  • Roast chicken supreme with a smoked bacon sauce
  • Braised blade of sussex beef cottage pie & glazed carrots
  • Slow cooked sussex pork belly, crispy crackling, parsnip puree, Bramley apple & sage compote
  • New Season shoulder of Lamb Wellington with a minted jus
  • Steamed fillets of sole, white wine and saffron cream sauce with purple sprouting broccoli
  • Red onion, rocket & blue cheese filo parcel with either a pine nut and balsamic salad or spiced tomato sauce (v)

Desserts

If you would like us to serve your wedding cake as the pudding this would be at a cost of £3.50 per person

  • Sussex cheese plate (3 sussex cheeses, biscuits, fruit & chutney)
  • Citrus posset with vanilla shortbread
  • Baked vanilla cheesecake with a champagne rhubarb compote
  • Classic crème brulee
  • Plum & Almond tart with cream
  • Chocolate & praline mousse

Vegetables

Your Main Course is served with hot new potatoes, green salad and a choice of any 2 of the following hot vegetables:

  • Roasted spring vegetables
  • Cauliflower & cheese
  • Crushed, buttered root vegetables
  • Braised red cabbage
  • Seasonal green bean and pea medley with herb butter
  • Broccoli with almonds

Salads

Or any 2 of the following salads:

  • Beetroot with yoghurt and fennel seeds
  • Celeriac, apple and chicory in mustard and honey dressing
  • Radish, mint and feta
  • Spring vegetable salad (beans, baby leaves, peppers, onions) and a herb vinaigrette
  • Red cabbage and raisin coleslaw
  • Couscous with sun-blush tomato and spring onion