Wedding and Party Menu 2

Rillette of Fresh and Smoked Salmon
served with sliced Avocado and a Lemon and Herb Dressing
Pan Fried Breast of Duck
sat onto a bed of Baby Spinach with a Griottine Sauce
Casserole of Seafood served in a Puff Pastry Case
with a Saffron and Herb Sauce
* * * * *
Roast Stuffed Breast of Guinea Fowl
garnished with Fresh Tagliatelle and a Rosemary Sauce
Braised Local Trout set onto a bed of Pilaff Rice
served with a Red wine and Bacon Sauce
Pan Fried Tenderloin of Pork
served with a Confit of Courgettes and a Rich Honey Sauce
* * * * *
Alsaienne Tart with an Apple and Cinnamon Sorbet
and a Calvados Sauce
White and Dark Chocolate Mousse
served with a Julienne of Orange Sauce
Delice of Marscapone garnished with Prunes
set onto a Strawberry Coulis
* * * * *
£27.50 per person
Please choose one dish only from each course for your menu
N.B For parties of 40 or more people it is necessary to hire the Kestral Suite
at a room hire charge of £10.00 per head.

Wedding and Party Menu 3

Roulade of Smoked Salmon served with a
tartare of Fresh Salmon and Capers and a Dill Sauce
A Terrine of Chicken laced with Brandy
surrounded by a Julienne of Vegetables and a Balsamic Dressing
A Salad of Poached haddock garnished with Puy Lentils
and served with a Herb and Shallot Cream Sauce
* * * * *
Braised Turbot set onto a Julienne of Savoy Cabbage
and served with a Nantua Sauce
Roasted Breast of Duck served with Pommes Anna
and a moreille Sauce
A Mille Feuille of Beef served with Rosti Potatoes
and a light Bacon Sauce
* * * * *
Grand Marnier and Orange Bavarois
served with Fresh Citrus Fruits
Pear Tart Bourdalou with Poire William Sorbet
and a Rich Chocolate Sauce
Delice of Banana and Chocolate
simply served with a Pistachio Sauce
* * * * *
Coffee with Petit Fours
£32.50 per person
Please choose one dish only from each course for your menu
N.B. For Parties of 40 or more people it is necessary to hire the Kestrel Suite
at a room hire charge of £10.00 per person.

Buckland-Tout-Saints Wedding Buffet Menu

Starters served at the table
A Hot or Cold Soup
OR
one choice from the following:
A Parcel of Smoked Salmon and Prawns with a
Lemon and Dill Dressing
Chilled Galia Melon with Blackcurrant Sorbet
A Terrine of Chicken with a Red Onion Marmalade and Balsamic Dressing
* * * * *
The Main Course
Honey Glazed Gammon
Roast Topside of Beef
Baked Breast of Chicken stuffed with Vegetables
Dressed Salmon
Terrine of Seafish and Herbs with a Paprika Sauce
Vegetarian Quiches
Salads
Salad Piemontaise: Potatoes, Gherkins, Shallots, Herbs, Bacon and Mayonnaise
A Salad of Chicory, Blue Cheese and Walnuts
Mixed Leaf and Herb
Fresh Vegetables with a Balsamic Dressing
Fresh Warm Bread
Hot New Potatoes
* * * * *
Desserts
French Lemon Tart with a Fresh Orange Sauce
Apricot Delice with a Strawberry Coulis
A Rich Dark Chocolate Mousse Flavoured with Orange
Coffee with Petit fours
£27.50 per person
N.B For parties of 40 or more people it is necessary to hire the Kestrel Suite
At a room hire charge of £10.00 per person