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The Classic Package
Civil Ceremony- £895 including VAT
Room Hire for The Domus (Friday & Saturday)- £1660 including VAT
Room Hire for Palace House (Friday & Saturday)- £1660 including VAT
Room Hire for The Domus (Thursday- Sunday)-£1200 including VAT
Room Hire for Palace House (Thursday-Sunday)-£1200 including VAT
Classic Catering Two Pimms or Beaulieu Gin Mojito’s During your
Drinks Reception
Three Course Wedding Breakfast
Half bottle of House Wine with your meal
Mineral Water with your meal
One Glass of Prosecco for the toast
Cake stand and Knife
Personalized Menu Cards
Chair Covers or Gilt Chairs
Dedicated Event Manager to ensure the smooth running of your wedding reception
£75 per person including VAT
These packages are subject to availability on selected dates throughout 2013 & 2014. Please ask for availability
Drinks Menu
A Choice of the Following for your Drinks Reception
Homemade Pink LemonadeSparkling ElderflowerOrange JuiceBeaulieu Apple JuiceHomemade Lemonade ~ProseccoKir RoyaleSparkling Wine & Crème de CassisBelliniSparkling Wine & Peach PureeBeaulieu Gin MojitoLime Segments, Sugar Syrup, mint leaves. Gin & Beaulieu Apple JuicePimmsWinter PimmsJake’s Orchard Pure Apple Still CiderJake’s Orchard Strawberry and Blackcurrant still Cider
The Following Wines are Included within the Package
Terre Forti Chardonnay 2009 ItalyLight and fresh with aromatic apple and peach
Alto Bajo,Merlot 2012 ChileCool, crisp and fruity, hints of pineapple and passion fruitcut by citrusy lime and gooseberry
Terre Forti Sangiovese 2009 ItalyFresh, dry red with classic Savgiovese character: crisp cherry and raspberry fruit
Alto Bajo, Sauvignon Blanc 2012 Chile Deep ruby in colour with a warming flavour of cherry, raspberry and hints of herb and mint
Wandering Bear Rosé USA A delicious smooth easy drinking rosé, wonderfully refreshing with a hint of natural raspberry and strawberry sweetness.
Your Autumn Menu
Wedding Breakfast
Starters
Cream of Chestnut Mushroom Soup
Chicken Liver Parfait served with a Red Onion Compote and Toasted Brioche
Pea Veloute with a Mint Oil and Pea Shoots
Parma Ham and Fig Salad with a Honey and Mustard Dressing
Beetroot Cured Salmon with Roasted Fennel and Watercress Salad
Main Course
Corn-Fed Breast of Chicken wrapped in Pancetta served with Sorrel Dauphinoise Potatoes and a Red Wine Jus
Seared Duck Breast, Dauphinoise Potatoes, Sauteed Savoy and Pancetta served with a Port Wine Jus
Morroccan Spiced Rump of Lamb with Sweet Potato and Chickpea Tagine
Pan Roasted Salmon served with a Leek Risotto Cake and Saffron Veloute
Desserts
Lemon Tart served with a Passionfruit Glaze
Dark Chocolate Tart with a Mascarpone and Cherry Compote
Champagne Jelly served with Hampshire Strawberries and New Forest Clotted Cream Ice Cream
Autumn Pudding served with Clotted Cream
Baileys Cheesecake served with Espresso Cream