Wedding Menu

Starters:

Sustainable Brixham crab cake with a caper pesto

Wild Rocket & Hampshire watercress salad

OR

Ripped buffalo mozzarella (V)

Chargrilled sweet peppers, courgette salad & red basil pesto dressing

Mains:

Pressed belly of Dingley Dell pork

Creamed Heritage potato mash, apple puree and cider pan gravy

OR

Grilled Ragstone goats cheese (V)

Sweet pepper and tomato confit

Braised wild rice

Dessert:

Organic lemon and raspberry tart

Lime mascarpone

If you have any dietary requirements which are not met by the menu, then please let us know, and we will arrange a suitable alternative. Please email your menu choices to Kate as soon as possible.