RECEPTION DRINKS
Appletiser / Sparkling Elderflower / Orange Juice
Bucks fizz
Prosecco / Sparkling Wine
Pimms and Lemonade
Gin and Tonic
House Champagne
Kir Royale
CANAPÉS
Cotehill blue cheese mousse (v)
Prawn cocktail
Lincolnshire sausage crostini with spiced chutney
Croque monsieur
Cherry tomato, mozzarella and basil bruschetta (v)
Spring onion & potato pakora with raita (v)
Vegetable samosa (v)
Bloody or Virgin Mary
Baby salt baked jacket potato with sour cream and chive (v)
Mini curry bite (v)
Parma ham wrapped asparagus spears with aioli
SAMPLE MENU
Starters
Crab, prawn and chilli bon bons, dill cream and pickled cucumber
Grilled ‘Golden cross’, goats cheese, salt baked beetroot, rocket (v)
Beef carpaccio with caper and mustard dressing and parmesan shavings
Mains
12 hour slow cooked feather blade of local beef, hasselback potato, fine beans, parsnip crisps and oxtail jus.
Seabass en papillote, julienne vegetables and new potatoes
Moroccan vegetable tagine with spiced cous cous, sour cream and flat bread (v)
Desserts
Lemon crème brûlée´
Blueberry & gingerbread baked cheesecake, vanilla ice cream and fruit compote
Sticky toffee pudding with salted caramel ice cream