THREE COURSE WEDDING BREAKFAST MENU ... - south-farm.co.uk€¦ · Roast Tomato & Pepper Soup (with Basil Bread in Flower Pots) (V) Available Jun-Oct Gravadlax (cured Salmon) served

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T: 01223 207581 E: [email protected] South Farm, Shingay-cum-Wendy, Royston, Hertfordshire SG8 0HR

t: 01223 207581 e: [email protected]

THREE COURSE WEDDING BREAKFAST MENU

This is our most popular style of meal consisting of a traditional three course meal served to the table, plus coffee & the cutting and serving of your wedding cake. You choose one starter, one main and one dessert with a vegetarian default if necessary (please see the note at the bottom regarding other dietary requirements).

STARTERS

Seasonal Vegetable Stack with Goats Cheese and Balsamic Dressing (V)

Home-grown Red Kuri & Broad Bean Soup (with Focaccia in Flower Pots) (V) Available Nov-May

Roast Tomato & Pepper Soup (with Basil Bread in Flower Pots) (V) Available Jun-Oct

Gravadlax (cured Salmon) served with a Roasted Pepper, Baby Leaf Salad and Honey, Mustard and Dill Dressing

Salmon, Prawn & Fennel Cheesecake Blue Cheese Torte with Roasted Baby Plum Tomatoes (V)

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Ham Hock Terrine on a Pea Puree with a Piccalilli Dressing Game Terrine with Sweet Tomato & Peri Peri Chutney (Pigeon, Pheasant, Rabbit & Venison) Seasonal Ravioli (V) Red Kuri Squash – October to April Broadbean, Pea & Mint – May to September Cavolo & Ricotta – October to March Sag Chard Paneer (V) We can use Polenta instead of Paneer for a Vegan alternative Chargrilled Lemon Chicken and Fennel Salad Duck Spring Roll with Pickled Cucumber and Carrot Salad

For larger photos please click this link to Thomas Bakers online South Farm Wedding Gallery



http://southfarmfood.com/

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MAINS - Served with seasonal vegetables and seasonal potatoes unless specified.

Slow-cooked Crispy Pork with Vegetable Puree

Pork Tenderloin with Pistachio Crust and Pork & Apricot Jus

Beef Wellington (a surcharge of £4 per person applies)

Marinated Fillet of Beef with South Farm Herbs served with a Béarnaise Sauce

(A surcharge of £3 per person applies)

Feather Blade of Beef with Morel Mushroom Sauce

Slow Roast Rump of Lamb on a Shallot Puree Roast Haunch of Venison with Gin & Juniper Jus Corn-fed Chicken Supreme lined with Truffle Butter

Chicken wrapped in Parma Ham stuffed with a Sweet Red Pepper Mousse



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Confit of Duck with slow-cooked Borlotti Beans Turkey Paupiette, an escalope strapped in Pancetta around Sweet Potato & Tarragon and Sausage Meat Stuffing Pan Fried Cod with Wild Mushrooms and mixed Root Puree

Monkfish wrapped in Parma Ham with Crayfish Ravioli Filo parcel filled with Chard, Mascarpone, Pine Nuts and Wild Mushrooms (V) Sesame Haloumi Parcels infused with Chilli & Citrus on a Citrus Cous Cous (V) Red Onion & Goats Cheese Tarte Tatin (V)

Aubergine Cannelloni on Bulgur Wheat and Cous Cous (V)





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DESSERTS

Either choose one dessert for all or select a stunning Assiette of miniature desserts (surcharges apply – please see below). Alternatively, if you are finding it difficult to choose one dessert, you can opt for three desserts from our ‘Dessert Medley’ menu as detailed below. We serve these buffet style and it gives your guests a choice of delicious desserts with no extra cost!

Seasonal Fruit* Cheesecake with Pimms Compote Lemon & Ginger Posset served with an Elderflower & Fruit Confit and Almond Biscuit

Hot Chocolate Fondant with Vanilla Ice Cream & Lime Syrup

Sticky Toffee Pudding with Macadamia Sauce

Individual Seasonal Fruit* Crumble served in a Kilner Jar

Poached Pear stuffed with Almonds in Puff Pastry with a Caramel Sauce White Chocolate Mousse with Brownie Base

South Farm Eton Mess with Seasonal Fruits *



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White Chocolate Bread & Butter Pudding Fresh Garden Berry Terrine with a Muscat Jelly and Raspberry Coulis (not suitable for vegetarians) Crème Brulee with South Farm Eggs served with a Tuile Biscuit

Deconstructed Tiramisu (contains alcohol)

Chocolate Mousse served in a Chocolate Cup Trio of homemade Sorbets Shot Glass Trio of Eton Mess, Rhubarb & Lime Cheesecake, Chocolate Mousse & Raspberry Jelly (£3.50+VAT additional charge)

* Our own fruits available when in season – Rhubarb, Cherry, Strawberry, Blueberry, Raspberry, Apple, Blackberry For larger photos please click this link to Thomas Bakers online South Farm Wedding Gallery




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DESSERT ASSIETTES

These are served on rectangular white plates. The extra charge for a two choice Assiette is £2.60, three choice

Assiette is £3.60 and four choice Assiette £4.60.

A choice of:

Chocolate Fondant

Pink Champagne Strawberry Jelly in a shot glass (not suitable for vegetarians)

South Farm Eton Mess with Seasonal Fruits

Fresh Garden Berry Terrine

Seasonal Cheesecake with Pimms Compote

Crème Brulee with a Tuile Biscuit

White Chocolate Mousse with a Brownie Base

Sticky Toffee Pudding

Lemon & Ginger Posset with an Almond Biscuit

Chocolate Mousse in a Chocolate Cup

Homemade Sorbet





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DESSERT MEDLEY

The Dessert Medley is displayed on a buffet table and served by our waitresses to your guests.

Please choose 3 of the following:

Chocolate & Fresh Cream Gateaux

Lemon Tart

French Apple Tart

Dark Chocolate & Raspberry Roulade

Seasonal Cheesecake

New York baked Cheesecake

Banoffi Pie

Fresh Garden Berry Terrine with a Muscat Jelly and Raspberry Coulis (not suitable for vegetarians)

Pecan Pie

White Chocolate Mousse with Brownie Base

Chocolate and Raspberry Mogador

Peanut Butter & Chocolate Torte

Hazelnut Dacquoise

Coffee - Served in the Old Dairy with Truffles or Homemade Biscotti

Dietary requirements – We can and have catered for a huge variety of dietary requirements but we cannot do so without prior notice. Please tell us in advance if any of your guests have any dietary requirements such as allergies, diabetes or if they are vegetarians or vegans etc. and we will arrange alternative dishes with you where appropriate.





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THREE COURSE WEDDING BREAKFAST MENU ... - south-farm.co.uk€¦ · Roast Tomato & Pepper Soup (with Basil Bread in Flower Pots) (V) Available Jun-Oct Gravadlax (cured Salmon) served