FOOD & DRInK
We offer a selection of menus to impress your guests on your wedding day. Our menus are created in-house using locally sourced produce wherever possible to ensure high quality catering and food service which is second to none.
Welcome drinks from prosecco to classic cocktails are available to wow your guests on arrival. Customise your all inclusive wedding package to suit your budget and preferences. Our dedicated bar staff will continue to serve your guests from the bar and with table service throughout your wedding reception and evening party.
Our in-house Chefs have created the menu options below but if you can’t find what you are looking for, just ask and we will be happy to provide alternatives to suite your individual tastes and dietary requirements.
CANAPES
Canapes are appetisers that are served on platters by our waiting staff during your drink’s reception, following your wedding ceremony and they are the perfect way to keep your guests entertained while you disappear to have photographs taken in the house and grounds.
Choose up to four options from the selection below:
SMOKED SALMON, CRÈME FRAICHE & DILL TOAST
SOMERSET BRIE & CRANBERRY RELISH ON A TOASTED CROSTINI
LEMON TEMPURA BATTERED KING PRAWN
CAJUN CHICKEN & ROASTED RED PEPPER (GF)
SWEET CHERRY PEPPERS FILLED WITH CREAM CHEESE & RICOTTA (GF)
MINI YORKSHIRE PUDDINGS FILLED WITH RARE ROAST BEEF & HORSERADISH
SWEET POTATO & CORIANDER FALAFEL (VE)
BEETROOT HOUMOUS CROSTINI (VE)
£8.00 (4 per person)
STARTERS
WARM GOATS CHEESE & FIG PARCELS
with a rocket & balsamic salad
ANTIPASTO PLATTER (PER TABLE)
served with a selection of Mediterranean meats, Manchego cheese, fresh olives & flat breads
ROASTED VEGETABLE SOUP
with herb croutons (Ve) (GF)
CLASSIC PRAWN COCKTAIL
Atlantic prawns in a Marie Rose sauce
served with baby gem lettuce, avocado & tomatoes (GF)
CHICKEN LIVER & COGNAC TERRINE
with plum & apple chutney & toasts
GREEK PASTA SALAD
with Feta cheese, olives & garlic oil
MAIN COURSES
BREAST OF CHICKEN
served with a creamy garlic, pancetta & Prosecco sauce (GF)
TRADITIONAL ROAST TOPSIDE OF BEEF & YORKSHIRE PUDDING
served with a red wine jus
PAN FRIED FILLET OF SEA BASS TOPPED WITH NORTH ATLANTIC PRAWNS
served with red pepper and chive butter sauce (GF)
SLOW ROASTED LEG OF LAMB
served with roasted garlic & rosemary stuffing and a rich roast jus
ROASTED VEGETABLE WELLINGTON SLICE
with tomato and fresh basil sauce (V)
All served with Chef’s choice of seasonal potatoes and fresh market vegetables.
THAI SPICED VEGETABLE CURRY
served with coconut infused rice (Ve)
ROASTED BUTTERNUT SQUASH TOPPED WITH A VEGETABLE & SEED MEDLEY (Ve)
DESSERTS
LEMON PANNA COTTA TART
served a blueberry coulis
BLACK FOREST ROULADE
topped with white & dark chocolate ganache
CRÈME BRULEE
served with shortbread
BAKED VANILLA CHEESECAKE**
served with willd berry compote
WARM BELGIAN CHOCOLATE FONDANT **
served with vanilla pod ice cream
CHEESE SELECTION*
Mature English Cheddar, Blue Stilton and Somerset Brie
Served with an assortment of cheese biscuits on platters garnished with grapes and Fruit chutney
*served as a dessert for a supplement cost, please enquire
**can be Gluten Free or Vegan
CHILDRENS MENU
STARTERS
FAN OF GALIA MELON & STRAWBERRIES
served with a raspberry puree
CREAMY TOMATO SOUP
served with a crusty baguette
MAIN COURSE
TRADITIONAL BATTERED POLLOCK FILLET
served with chips, peas and tomato ketchup
PENNE PASTA IN A RICH TOMATO SAUCE TOPPED WITH PARMESAN
served with a slice of garlic bread
BATTERED CHICKEN CHUNKS
served with chips, peas or beans
DESSERTS
BELGIUM CHOCOLATE MOUSSE
topped with fresh cream and raspberries
BANANA SPLIT
with whipped cream, vanilla ice cream & topped with chocolate sprinkles
The above are a selection of the Chef’s suggestions available for weddings and banquets.
You and your guests remain seated for your meal and are served all the courses by our waiting staff. Being waited on can be less stressful for you and your guests. Three courses are generally served (starter, main course, dessert). This service style is most appropriate for more formal black-tie affairs and weddings.
Our Coney Suite can offer this formal dining for up to 230 guests, seated on round or long tables, each table dressed with a table cloth and cloth napkins.
MAIN MENU – Two choices are to be selected for all guests other than those guests with special dietary requirements
CHILDREN’S MENU – One choice is to be selected for all guests other than those guests with special dietary requirements
Please take into consideration that some of your guests may require a vegetarian or special diet meal and your co-operation will ensure that all your guests’ needs are catered for.
Customers’ suggestions are very welcome and will be costed individually.
FINGER BUFFET
ASSORTED SANDWICHES * (V GF)
10 ROUNDS PER PLATTER
Smoked Salmon
Tuna Mayo
Free Range Egg Mayo & Cress (V)
Ham & Tomato
Cheese & Pickle
Coronation Chicken
THESE PLATTERS SERVE 20
SELECTION OF MINI QUICHE * (V) **
HOT SAUSAGE ROLLS OR VEGAN SAUSAGE ROLLS **
can also be served cold
INDIAN SELECTION * (V, VE) **
vegetable samosa, pakora and onion bhajis served with mango chutney
VEGAN PLATTER *(VE)
a selection of appetizers, cheese & pickles
THESE PLATTERS SERVE 20
SMOKED SALMON & CREAM CHEESE BAGELS
FRESH FRUIT PLATTER (GF, V, VE)
A SELECTION OF READY TO EAT FRESH FRUIT
including strawberries, grapes, melon
BRIE & CRANBERRY WONTONS *(V)
SEASONED JACKET POTATO WEDGES (V, VE) **
MINI CAKES *(GF)
A selection of cakes
BOWLS OF SNACKS, EACH SERVES 10
Choose from:
Hand-cooked Sea Salt Crisps
Chilli Tortilla Chips
Vegetable Crisps
THESE PLATTERS SERVE 10
HONEY & LEMON CHICKEN KEBABS *(GF)
chunks of fresh chicken marinated & served hot on skewers with peppers
BREADED CHICKEN GOUJONS **
strips of chicken breast coated in breadcrumbs
ANTIPASTO WITH FRESH OLIVES *(GF)
a selection of cured meats including salami, coppa & chorizo, served with olives, fresh bread and sundried tomatoes (GF option available)
CHEESE & CRACKERS *(V)
a selection of bite size cheese including stilton, cheddar, brie
FAN OF GALIA MELON & STRAWBERRIES
served with a raspberry puree
Each platter will be labelled accordingly and where stated is suitable for – Vegetarian (V), Vegan (Veg), Gluten Free (GF)
*Some platters can be altered to suit the dietary requirements of the following, please ask – Vegetarian (V), Vegan (Veg), Gluten Free (GF)
** can be served hot – NOTE: hot food is NOT available after 4 pm on Sundays & Mondays
FOOD ALLERGIES AND INTOLERANCES
The EU Food Information for Consumers Regulation No (1169/2011) has set rules for new requirements which state that from December 2014 all food businesses must declare any of 14 identified allergenic ingredients which are used in non-pre-packed or loose foods that are sold or provided. Please check with your guests whether they have any food allergies and / or intolerances and ensure you inform us accordingly.