Wedding of Nicholas and Yazmin
Guests 250


Scallops Wrapped in Prosciutto Ham, with a Butternut Squash and Watercress Puree
Slow Roast Belly Pork with a Sticky Chilli and Honey Glaze, with Pak Choi


Slow Braised Succulent Beef Short Rib with a Red Wine and Wholegrain Mustard Sauce
Pan Fried Hake Fillet, served with Chorizo, Asparagus and Smoked Paprika & Garlic Butter
Herb Crusted Rump of Lamb served with a garlic, rosemary, redcurrant and port jus.

Served with Truffled Dauphinoise Potatoes and Selection of Vegetables


Chocolate & Salted Caramel Brownie with Vanilla Ice-cream
Crème Brulee with Raspberry Coulis, Vanilla Ice Cream and Shortbread