Grinkle Park Wedding Breakfast Menus

Classic Wedding Breakfast

Starters

• Homemade Cream of Country Vegetable Soup
  served with bread rolls
• Chicken liver pate with homemade apple
  chutney and Toasted brioche
• Traditional Yorkshire pudding with a rich red
  wine and onion gravy

Mains

• Traditional roast chicken breast with stuffing roast
  Potatoes, gravy and Yorkshire pudding
• Oven roasted leg of lamb with creamed potato,
  served with a rosemary and olive jus
• Field mushroom, ricotta and roasted pepper
  pitiviere served with a butternut squash puree

All Main Course are served with Chefs selection of market fresh vegetables and potatoes

Deserts

• Cream filled profiteroles with a rich
  chocolate sauce
• Rustic apple crumble with homemade custard
• Baked chocolate cheesecake with
  vanilla pod ice cream

The Finale

• Freshly brewed coffee or tea served with homemade fudge

Palmer Wedding Breakfast

Starters

• Homemade roasted tomato and basil soup
  served with bread rolls
• Pressed chicken and tarragon terrine,
  apple chutney and toasted brioche
• Succulent prawns bound in Marie rose
  sauce with crisp lettuce and brown bread

Mains

• Traditional roast English sirloin with roast potatoes, Yorkshire pudding and onion gravy
• Pan fried chicken supreme with a mushroom, white wine tomato and tarragon sauce, chateau potatoes
• Supreme of salmon with a fresh herb crust and a white wine and dill cream
• Baked goat’s cheese and red onion tart, crisp salad and basil pesto dressing

• Traditional roast English sirloin with
  roast Potatoes, Yorkshire pudding
  and onion gravy
• Pan fried chicken supreme with
  a mushroom, white wine tomato and
  tarragon sauce, chateau potatoes
• Supreme of salmon with a fresh herb crust
  and a white wine and dill cream
• Baked goats cheese and red onion tart
  crisp salad and basil pesto dressing

All main courses are served with Chef’s selection of market fresh vegetables and potatoes

Desserts

• Sticky toffee pudding served with
  butterscotch sauce and vanilla ice cream
• Brandy snap basket of seasonal fruits
  and berries with vanilla ice cream and
  duo of coulis
• Baileys vanilla Crème Brûlée with
  homemade shortbread

The Finale

• Freshly brewed coffee or tea served with homemade fudge

Moorland Wedding Breakfast

Starters

• Homemade Cream of Cream of Wild
  mushroom soup with garlic croutons
  Served with bread rolls
• Cured gravadlax salmon with lemon and
  cracked black pepper
• Crown of melon filled with tropical fruits
  and pink champagne sorbet
• Smoked duck breast, pickled beetroot,
  chive Crème Fraîche and orange segments

Mains

• Individual beef Wellington served on a red
  wine and thyme jus and chateau potatoes
• Pan fried chicken supreme with a mushroom,
  white wine tomato and tarragon sauce,
  chateau potatoes
• Supreme of salmon with a fresh herb crust
  and a white wine and dill cream
• Baked cherry vine tomato and parmesan
  cannelloni in a rich tomato sauce

All main courses are served with Chef’s selection of market fresh vegetables and potatoes

Deserts

• Warm chocolate fudge brownies served
  with a chocolate and orange sauce and
  vanilla pod ice cream
• Traditional English strawberry and sherry trifle
• Fresh raspberry mousse served with homemade shortbread
• Cheese and biscuits with celery, apple and grapes

The Finale

• Freshly brewed coffee or tea served with homemade fudge

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