Selection of canapés
Scottish Queen Scallop & spicy crab gratin Duck Foie gras with homemade brioche toast, quince jelly Sautéed wild mushrooms in a butter puff pastry vol au vent with chive cream
Lemon sole paupiettes, crab mousse on a bed of spinach & creamy lobster sauce Fillet of beef wellington with port jus and sautéed green beans Grilled Welsh lamb cutlets, dauphinoise potatoes, cherry butter sauce All served with seasonal vegetables
Lemon Pavlova roulade with blackberry coulis Chestnut sundae Dark Chocolate Fondant, Coffee Ice Cream Selection of British cheeses, oat biscuits, celery and apple chutney
Old Winchester cheese soufflé & spinach, Parmesan crisp Luxury seafood & crab gratin, creamy lobster sauce & homemade bread toast Hand sliced Scottish smoked salmon tartar with grated egg mayonnaise
Roast rump of Grain fed beef, Shallot & red wine gravy Beech Smoked haddock fillet, sautéed spinach, buttery mash & cheddar cheese sauce Roasted Barbary duck breast, green peppercorn sauce & sweet potato mash All served with seasonal vegetables
Alfonso mango cheese cake, black berry coulis Chocolate fondant with vanilla ice cream Sticky toffee pudding with caramel ice cream Selection of British cheese with oat biscuits, celery & apple chutney
‘Something Borrowed’ is a menu of your choice. We would like to cater to your every need on your special day, so if you have a theme or any ideas or changes to the existing menus, we would be happy to discuss this with you, we understand not everyone wants the same thing, as every wedding should be unique.
We can do themed food to your taste and the price will depend on what you choose.
The chef’s at the Red House look forward to hearing your ideas and working with you to make your day perfect.
Old Winchester cheese soufflé, spinach & Parmesan crisp Smooth duck liver duck & brandy pâté, onion compote, homemade toasted bread Royal Greenland Prawn cocktail & Devon crab mayonnaise, Rye bread
Roast tenderloin of Free range pork, mustard gravy & celeriac mash Roast cod fillet with lemon & parsley crust, Béarnaise sauce & grilled plum tomatoes Free range chicken breast stuffed with Gruyère & sautéed wild mushrooms, Tarragon All served with seasonal vegetables
Classic Lemon Tart with crème fraiche Warm chocolate fondant with vanilla ice cream Sticky toffee pudding with caramel ice cream Selection of British cheese with oat biscuits, celery and apple chutney