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Weddings

As one of the most important meals of your life, the wedding breakfast can be hard to decide on. We have lots of ideas to help you strike the balance between providing a menu that's original and interesting with something that all your guests will love - we can adapt any of these ideas to suit you or come up with something totally new!

Menu 1

Starters

Cream of wild mushroom & tarragon soup served with rustic bread (many other flavours available) (v)

Chicken liver & port pate served with red onion marmalade & Melba toast

Thai fishcakes served with sweet chilli dressing & wild rocket

Warm, soft boiled chorizo Scotch egg served with dressed leaves

Halloumi & watercress salad with courgette ribbons & lemon dressing (v)

 

Main Course

Pan fried chicken breast served in a creamy white wine, smoked bacon, mushroom & lemon thyme sauce on a crushed new potato cake  

Honey glazed salmon fillet served on a bed of samphire and baby leeks with a lemongrass & coconut broth

Slow roasted belly pork with crispy crackling, apple and parsnip mash & a Calvados jus

Roast topside of beef served with Yorkshire pudding, rosemary roast potatoes & red wine gravy

Trio of Shropshire sausages served on a champ mash with caramelised onion gravy

Seared rump of lamb served with dauphinoise potatoes & Shrewsbury sauce

Braised blade of beef served in a Merlot & shallot sauce on a bed of champ mash

Roasted butternut squash & goats cheese lasagne (v)

Other vegetarian alternatives are available

All main courses are served with a selection of fresh appropriate vegetables

 

Puddings

Trio of desserts

Meringue nest with fresh summer berries - Chocolate Brownie - Lemon posset served in a shot glass with edible flowers

 

Individual Puddings

Glazed apple tart with vanilla custard

Lemon meringue roulade with fresh lemon sauce

Chocolate and hazelnut brownie with homemade vanilla ice cream

Raspberry and white chocolate cheesecake

Eaton mess

Sticky toffee pudding with Chantilly cream

                                                

Menu 2

Starters

Homemade, gin cured gravlax served with peashoots and a creamy mustard & dill dressing 

Baked baby camembert served with an almond & apricot topping & crusty bread (v)

Roasted shallot & smoked bacon tartlet with rarebit top and confit cherry tomatoes

Game terrine served with plum compote, dressed leaves and toasted brioche

Warm Parma ham, roasted peach, mozzarella & rocket salad

 

Main Courses

Sirloin steak served with hand cut chips, garlic roasted field mushroom, confit tomato, dressed leaves & béarnaise sauce

Chicken supreme filled with sundried tomato, mozzarella & fresh basil served with slow roasted baby potatoes, balsamic tomatoes and seared asparagus

Pan fried sea bass served on crushed new potatoes with a creamy baby leek & prosecco sauce

Herb crusted rack of lamb served with chargrilled Mediterranean vegetables and a red pepper reduction

Pork tenderloin wrapped in Parma ham served with fondant potato & a creamy cider & apple sauce

Spinach, ricotta & pine nut roulade served with a roasted vine tomato sauce (v)

Other vegetarian alternatives are available

All main courses are served with a selection of fresh appropriate vegetables

 

Puddings

Trio of Cocktail Desserts

Mojito meringue pie– Strawberry Daiquiri Cheesecake – Pina Colada Pannacotta

 

Individual Puddings

Fresh lemon tart with blueberry compote

Salted caramel & pecan meringue roulade

Chocolate, lime & pistachio torte

Honeycomb & Amoretti cheesecake

Almond & pear frangipane with homemade chocolate ice cream

Mango & passionfruit pannacotta

 

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