Spring Wedding Breakfast Menu

Please choose one dish per course for your party:

Starters
Selection of Mezze
Pea soup with crispy smoked pancetta
Fennel and feta with pomegranate seeds
Smoked mackerel pate with horseradish cream and sourdough toast
Asparagus with hollandaise sauce and chives
(available from late April until mid-June) (Supplement)
Roast pepper salad with ricotta and balsamic reduction
Home smoked duck breast with walnut, rocket and mustard dressing

Mains
Roasted leg of Romney Marsh lamb with ratatouille and mint sauce
Roasted Salmon with crushed peas, Nicola potato and Beurre blanc
Roasted duck breast with chick peas salad and tahini sauce
Slow roasted belly of pork with green beans and parsley sauce
Asparagus, mint and lemon risotto
(available from late April until mid-June)
Wild mushroom and runner beans risotto with parmesan and herb oil
Steamed four grains with herbs and couscous salad

Desserts
Rhubarb bread and butter pudding (when available - April onwards)
Chocolate and apricot tart
Fruit in season and almond tart
Chocolate brownie with Seville orange ice cream
Strawberry and white chocolate cheese cake