Dinner
Well we had a fine old time sampling the various menu options. Thanks to Steph, Steph, Peter and Anthony who helped us with making our selections. I'm not sure the rest of the restaurant guests were quite sure what to make of our table, but we certainly enjoyed ourselves :-)
Thus, the menu has been decided and is shown below. Once you've decided on your preference, please let us know.
Canapés
Sweet Pepper and Goat's Cheese Tart (V)
Smoked Salmon Blinis
White Prawn and Chive Mousse
Feta Cheese, Tomato and Olive Tortilla (V)
Pork Liver Paté and Cranberry Crostini
Entrée
Cream of Broccoli and New Forest Blue Cheese Soup with a Toasted
Almond Cream (V/N)
Gevrik Goat's Cheese, Roasted Tomato Chutney and Poached Baby Pear with Balsamic
Reduction (V/GF)
Smoked Chicken, Artichoke Hearts and a Piquollo Pepper Salad with a Black Olive
Tapenade Dressing (DF/GF)
Main
Baked Fillet of Pork wrapped in Pancetta topped with an Eryngi
Mushroom and Sorrel Cream (GF)
Honey Glazed Duck Supreme served with Blackberry and Kumquat Jam (GF/DF)
Roquette Flavoured Risotto topped with Sweet Peppers edged by a Spiced Rosemary
Oil (V/GF)
All mains are served with a selection of roast and steamed vegetables
Dessert
Passion Fruit Tartlet served with Fresh Raspberry Compote
Summer Berry and Orange Muscat Set Wine with a Quenelle of Crème Fraiche
Tea and Coffee
Petit Fours
Wedding Cake
Supper
Chef's Selection of Three Local Hampshire Cheeses served with Grapes, Celery, Tomato Chutney and Flavoured Breads
Wines
Edward Sheldon Champagne
Louis Latour, Macon Lugny, Les Genievres
Santa Helena Cabernet Sauvignon
V = Vegetarian
GF = Gluten free
DF = Dairy free
N = Contains nuts