Woodhill Wedding Breakfast

4 course fine dining wedding breakfast

STARTERS

  • Lobster terrine
    new potato, cucumber and dill salsa
  • Thai style fishcakes
    coriander and chilli mayo
  • Roulade of smoked salmon
    orange, blueberry and fennel pollen
  • Smooth duck liver pâté
    fig and port chutney, toasted brioche
  • Ham hock terrine
    homemade pease pudding, piccalilli gel, toasted brioche
  • Local shore crab
    pink grapefruit, avocado salsa
  • Lobster and truffle risotto
  • Asian style salad of belly pork and king prawns
  • Confit duck and foie gras terrine
    apple and cinnamon compote, toasted brioche
  • Grilled goats cheese with honey & thyme infused roasted vegetables (V)
  • Twice baked cheese soufflé
    apple & hazelnut (V)
  • Roasted squash & thyme soup (VG) (V)
  • Slow roast tomato & basil pesto soup (VG) (V)
  • White onion Velouté (VG) (V)
  • Roast butternut squash and thyme soup (VG) (V)
  • Thai style vegetable salad (VG) (V)
  • Israeli cous cous
    harissa spiced vegetables, chermoula, pita bread (VG) (V)

SORBETS

  • Limoncello with Lemon & Lime Sorbet
  • Champagne Sorbet
  • Passion Fruit & Mango Sorbet with Passoa
  • Raspberry sorbet with Chamord

MAIN COURSES

  • Medallion of beef fillet
    braised ox tail, wild mushroom duxelle, baby vegetables, pommes mousseline
  • Twelve-hour braised beef
    baby vegetables, caramelised onion mash.
  • Roasted cannon of sirloin
    woodland mushrooms, baby onions and smoked bacon, pomme moussseline
  • Roasted loin
    slow cooked shoulder of Northumbrian lamb, petit pois a la francaise, sarladaise potatoes
  • Roasted saddle of local venison
    creamed cabbage and bacon, pommes puree, blackberries, and sloe gin
  • Herb roasted chicken supreme
    ballotine of leg, seasonal vegetables, pommes puree
  • Roast Chicken breast
    pancetta, braised little gem, peas, baby onions, boulangère potatoes
  • Slow cooked belly pork
    creamed savoy and pancetta, caramelised apple puree, Stornoway black pudding mash
  • Supreme of salmon
    lobster mousse, green vegetables, cocotte potatoes, champagne sauce
  • Pan fried supreme of sea bream
    chowder of mussels, king prawns, smoked haddock
  • Grilled asparagus
    wild mushrooms, sauteed potatoes, truffle & free range poached egg (V) (VG - no poached egg)
  • Wild mushroom wellington (V) (VG available)
  • Thai vegetable curry
    jasmine rice (VG) (V)
  • Pea, truffle & tarragon risotto (VG) (V)
  • Moroccan style vegetable tagine
    cous cous, warm pitta bread (VG) (V)

DESSERTS

  • Trio of Chocolate
    Chocolate mousse, brownie, white chocolate cheesecake, with honeycomb
  • Warm chocolate brownie with Madagascan vanilla ice-cream.
  • Caramelised lemon and meringue tart
    blackcurrant sorbet
  • Fresh berry Pavlova
    raspberry sorbet
  • Woodhill hall Eton mess - mixed berries
    meringue, Chantilly cream, strawberry gel
  • Raspberry panna cotta
    fresh berries, honeycomb & meringue
  • Sticky toffee pudding
    caramel sauce, fudge ice cream & honeycomb
  • Warm blueberry & almond tart
    toffee ice cream
  • White chocolate & raspberry cheesecake
    white chocolate mousse, raspberry gel
  • Pistachio and chocolate baked Alaska
  • Selection of cheeses
    quince jelly and biscuits
  • Assiette of berries
    raspberry gel, raspberry sorbet & honeycomb (VG) (V)
  • Vegan chocolate brownie
    passion fruit sorbet (VG) (V)
  • Red wine poached pear
    champagne sorbet, fresh berries (VG) (V)
  • Chocolate & coconut tart
    mango sorbet (VG) (V)