Wedding Menu
For details regarding our Wedding and Function packages please contact Caroline Wells on 01883 334966 or email caroline@surreynational.co.uk.
Alternatively, you can order a brochure containing information regarding our packages.
Canapés
Served Cold
- Bruschetta with Sun Blushed tomato and Bayonne Ham
- Smoked Salmon Blinis
- Filo Cup filled with Mediterranean Vegetables & creamy Goats Cheese
- Melon and Peppered Strawberry Brochette (v)
Served Hot
- Chicken Satay with Peanut Sauce
- Filo Cup with Spinach and Ricotta (v)
- Honey Mustard Chipolatas
- Mini Sausage and Mash
Starters
Served Cold
- Salmon Gravad Lax
- Chef's own recipe, served with a Cucumber and Horseradish Mousse
Garnished with Dill and Mustard Dressing - Crab and Crayfish Cocktail
- In an Orange and Tarragon Dressing
Served with Malted Walnut and Date Bread - Thai Turkey Salad (c)
- With a Ginger and Lime Dressing
- Tomato, Avocado and Belgium Chicory Salad (v) (c)
- With a Hazelnut Vinaigrette
- Fruit Coupe (v) (c)
- Melon, Mandarin and Grape
Served Hot
- Asparagus and Parma Ham (c)
- On a bed of Spinach with a Balsamic and Ginger Reduction topped with Melted Parmesan
- Baked Goats Cheese (v) (c)
- With herbs and garlic on a bed of Salad Leaves and served with a Mango and Chive Dressing
- Mediterranean Vegetable Tartlet (v)
- Roasted Vegetables set in a Pastry case with Red Leicester Cheese
Watercress and Rocket Sauce - Soup Selection (v)
- Roasted Plum Tomato with Fresh Basil
Carrot, Orange and Lovage
Leek, Potato and Vintage Cheddar
Intermediate Courses
- Sorbet
- A Refreshing and Palate Cleansing Second Course
Choose from Citron, Champagne and Strawberry or Blackcurrant and Rum - Consommé
- A Classic Clear Soup Infused with Cognac and Truffle Oil
Served Hot or Cold - Chilled Soup
- Melon and Keta Caviar Soup
Main Courses
- Sauté Chicken Supreme (c)
- Filled with a Sun Blushed Tomato Mousse
Saffron Mashed Potatoes and Carrot & Bean Bundle
Chablis Sauce - Sauté Chicken Supreme
- Stuffed with Sage and Bacon
Finished with Puff Pastry
With a Celeriac, Pea and Carrot Vegetable Stack
Buttered New Potatoes
Shiraz Jus - Confit of Barbary Duck (c)
- With a Blackberry and Madeira Sauce
Carrots and Courgettes Bundle and Spiced Potato Cake - Baked Salmon Fillet (c)
- On a Bed on Spinach and French Beans
Paprika Parmentier Potatoes
Dill, Cream and Poached Apricot Sauce - Vegetable Risotto (v) (c)
- Butternut Squash with Spinach and French Beans
- Baked Field Mushrooms (v)
- Filled with a Parsnip Mousse and topped with a Lattice Pastry
- Roast Sirloin of Beef with Horseradish Jus
- Served with Roast Potatoes and Seasonal Vegetables
- Rack of Lamb
- Coated in light Breadcrumbs flavoured with Ginger, Lemon Grass and Chilli
Served with Snow Peas and Carrot Battons
Roasted New Potatoes
Desserts
Served Cold
- Sugared Cinnamon Pastry Cone
- Filled with Raspberry Cream and Mixed Berries
- Chocolate Box
- Filled with a Peach and toasted Hazelnut cream
Garnished with Roasted Peaches and Crispy Nougatine Cocoa Nibblets - Cappuccino and Chocolate Brownie Mousse
- Flavoured with Tia Maria
Garnished with Flaked Chocolate and a Baby Pear - Chocolate and Whisky Truffle
- With mixed Chocolate Flakes and Mango and Strawberry Salsa
- Baked Vanilla and Raspberry Cheesecake
- With a Fruit Coulis
Served Hot
- Rhubarb, Strawberry and Ginger Crumble Tart
- Served with Crème Anglaise
- Cherry Pie
- With Vanilla Ice Cream
- Steamed Chocolate Pudding
- With a luscious Chocolate sauce and Strawberry cream
- Coffee and Chocolate Mints