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Sample Wedding Menu

Starters

Marinated pigeon breast with sauteed spinach and cherry coulis

Fresh asparagus spears wrapped in smoked salmon
 
Chicken liver parfait with melba toast
 
Homemade potato and leek soup

Poached and smoked salmon terrine with lime and dill aioli

Carpaccio of beef with parmesan shavings and fresh coriander

Twice baked goats's cheese and thyme soufle with red onion confit
 
Ham hock terrine on toasted brioche with homemade pear and date chutney

Salad of Parma ham with ricotta, red chicory and baby spinach
 
Wood smoked salmon and land cress timbale with balsamic dressing


Main Courses

Pan fried medallions of beef on purple sprouting and potato rosti
with a red wine jus

Roasted troncon of turbot with sauce vierge

Pan seared duck breast on sauteed baby spinach with fruits of the forrest salsa

Herb crusted rack of lamb with a rosemary jus

Medallions of monkfish on chorizo mashed potato with a mango,
chilli and red onion salsa
 
Asparagus and new potato open ravioli with a mint and mascarpone sauce
Fillet of halibut on blanched asparagus with lime nage
 
Roasted rump of Romney Marsh lamb with sweet potato mash and redcurrant jus
 
Grilled whole plaice with shrimp and parsley butter
 
Sweet potato, butternut squash, chaumes cheese crumble with cauliflower puree
 
Pan seared venison loin on buttered spinach with a red wine jus
 
Brie and broccoli pithivier with dressed rocket 

 
Desserts

Pink Champagne and strawberry jelly with homemade shortbread biscuit

Chocolate Nemesis with clotted cream

Mint creme brulee
 
blueberry frangipane with vanilla icre cream
 
Strawberry and raspberry Eton mess

Lemon syllabub with fresh raspberries 
 
Orange pannacotta with roasted fig
 
Baked raspberry and ricotta cheesecake
 
Lavender mousse with honeycomb and raspberry compote

Chef's trio of desserts - treacle tart, creme brulee and chocolate nemesis 

The above dishes are just an example of what we can prepare for your big day. Please contact Penny Brown - Wedding Co-ordinator who can discuss all the options to suit your tastes and budget. Email penny@flackleyashhotel.co.uk or call on 01797 230651.
 
 

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