Wedding Menus

'The menus below reflect Jacqui’s enthusiasm for using both local and seasonal produce. Along with good food you can expect an experienced team of waiting staff who enjoy looking after people on their special day and work hard to fulfil all your personal requirements. Jacqui enjoys meeting clients prior to their event to discuss their day in detail and these meetings involve tailoring menus to suit individual requirements and drawing up a schedule for her team to work to. Jacqui or a senior colleague will be present throughout your day to ensure that everything runs smoothly. During your preparation you are welcome to make contact by phone or e-mail to seek advice and discuss the detail of your event. The prices quoted reflect this personal service. A quotation and terms and conditions are available on request'..



Canapé Menu A (Price on Application)
(serves up to 100 guests)

Poached and smoked salmon with horseradish, crème fraiche And dill in filo tartlets
Roast carrot, squash, cumin and feta puree on Parmesan biscuit with sour cream topping
Roast topside of beef served rare in mini Yorkshire puddings with horseradish cream
Empanadas (served warm)
mini hot water crust pastries filled with Chorizo and goats cheese served hot
Creamy Gorgonzola topped with a red wine poached pear on crostini
Smoked trout and horseradish cream on home-made puff pastry
Sweet potato and ginger spring rolls
Broad bean and herby goats cheese crostini
Thai style fishcakes
Beetroot and walnut hummus in a filo basket with sour cream topping
Spicy pea and potato samosas
Prawn, chilli, ginger, garlic and coriander spring rolls
(choose 5 from the selection)

Canapé Menu B (POA)
(serves up to 100 guests)

Cheddar and fresh rosemary mini muffins (served warm)
Hot puff pastry bites with Colston Bassett stilton
Pea guacamole on mini rice crackers
Devils on Horseback (hot)
Creamy goat’s cheese tartine topped with roasted red and yellow peppers
Locally smoked mackerel pate in filo tartlets
Tomato, chilli and basil salsa in filo tartlets
Black olive tapenade on polenta squares
Mushroom a la crème in a filo tartlet (served warm)
Chicken liver pate crostini
Bacon and cheddar puff pastry bites
Smashed cannellini bean, garlic and parsley crostini
Roast Mediterranean vegetables in a filo basket with home-made parsley pesto
(choose 5 from the selection)

Canapé Menu C (POA)
(serves up to 100 guests)

Artichoke and white bean dip with fresh parsley
Lemony chick pea hummus
Broad bean, mint and feta cheese dip
Beetroot and walnut hummus (hot)
Carrot, orange and dill hummus
Served with spicy pitta crisps and vegetable crudité
(choose 3 from the selection)

What is included?
• preparation of your canapés on the day
• service by staff to set up your welcome reception drinks
• Staff to circulate amongst your guests with canapés served on black slate tiles and to top up drinks as required
• glasses required to serve your reception drinks





Starter Menu (POA)
(serves up to 80 guests)

Antipasti platter (for sharing)
To include coppa, Milano and fennel salamis with baby leaves, home-made hummus olives, semi dried tomatoes and mini mozzarella. Served with artisan sourdough bread and South Downs’ butter

Provencal terrine served with baby leaf salad, crusty bread and a tomato and basil salsa
Terrine made of three layers – courgette and marjoram, tomato and basil and spinach and nutmeg with a little gruyere cheese between the layers

Platter of locally smoked fish
For example: Salmon, Gravadlax, eel, trout, and mackerel. Served with accompaniments – cucumber relish, horseradish cream, sweet mustard and dill pickle Local artisan breads and South Downs’ butter

Rosettes of locally smoked salmon or Gravadlax filled with poached salmon mousse and fresh dill
Served with crusty bread and tomato concasse

Crispy parsley crusted tiger prawns, served with a rocket salad and tomato and chilli jam and crusty bread
Breadcrumbs blitzed with lots of fresh parsley for a lovely green colour

Roasted pepper, olive and local goats’ cheese tart, served with baby leaf salad and Balsamic vinaigrette
Short crust pastry tart, filled with a red pepper puree then roast yellow pepper dice and olive pieces. Finished with slices of goats cheese and melted in the oven.

What is included?
• One choice of starter served plated to your guests
• Service by staff to set up, serve and clear away from your starter
• Drinks service during your meal, staff will open and serve your wines, top up as required and provide plenty of jugs of water or other soft drinks provided by you
• Wine and water glasses for your tables

 




Hot Menus (POA)
(serves up to 80 guests)

(price dependent on choices selected. A personal quotation available on request)

Braised pork with cider and apples
Local pork shoulder cooked slowly in Sussex cider with carrots, onions and celery. The sauce finished with a hint of double cream and slices of local apples caramelised

Thai yellow curry of chicken with sweet potato
Free-range chicken pieces cooked in a home-made curry paste of cumin, coriander and fennel seed with chilli and garlic, finished with coconut milk, palm sugar, fish sauce and sweet potatoes with lots of fresh coriander

Beef Rendang
A hot and sour curry made with a home-made spice paste, tamarind, coconut milk and toasted kerrisk

Steak and ale pie topped with Jacqui’s home-made puff pastry
Pieces of local Sussex braising beef cooked slowly in Black Sheep beer with carrots, onions and garlic

Chicken and leek pie topped with Jacqui’s home-made puff pastry
Locally reared chicken cooked slowly in a home-made chicken stock with carrot, onion and celery for flavour. Finished in a rich veloute sauce with sautéed chestnut mushrooms and lots of fresh parsley

Almond beef curry
Made with freshly roasted cumin, cardamom, ginger, chilli, onions and garlic finished with ground almonds, yoghurt and fresh coriander

Chicken and mushroom casserole with cider
Pieces of locally reared chicken breast cooked in vintage Sussex cider with chestnut mushrooms, lots of fresh parsley and a hint of cream

Chicken with olives and preserved lemon
Locally reared chicken, cooked slowly with preserved lemons, cumin, ginger, coriander, saffron, parsley and Kalamata olives. Red pepper dice added for colour

Portuguese pork, bean and Chorizo casserole
Pieces of free-range, local pork, ham hocks and bacon cooked slowly with Chorizo, peppers, tomatoes, smoked paprika and cannelloni beans

Lamb Tagine with Medjool Dates
Local Sussex lamb shoulder marinated in saffron and cinnamon then cooked slowly with tomato, onions, garlic, spice mix and finished with almonds, Medjool dates and raisins

Fish Pie
Pieces of cod, smoked haddock, Scotch salmon fillet and tiger prawns in a rich Mornay sauce flavoured with lots of fresh dill. Topped with creamy mashed potato and a cheddar crust

Parsley crusted salmon fillet served with pepperonata
A slow cooked stew of red and yellow peppers, tomatoes, onions, garlic cannellini beans. Finished with fresh basil pesto

Potato, tomato, spinach and chickpea curry
Spiced with cumin, fenugreek, ginger, chilli and paprika

Pepperonata served with a Brie, walnut and baked leek crepe

Red and Yellow peppers stuffed with Quinoa
Filling made with quinoa, diced summer vegetables, tamari, lemon juice, soy, fresh parsley and topped with toasted almonds

What is included?
• One choice of main course served with two accompaniments appropriate to the choice. Suitable for service ‘sharing style’
(dishes brought to guests where they are seated to serve themselves)
• Alternatively three choices of main course plus one accompaniment appropriate to the choices. Suitable for service ‘buffet style
(guests come to the table to be served by staff)
• All the serving dishes you will need in white china.
• Service by staff to set up, serve and clear away from your meal
• Drinks service during your meal, staff will open and serve your wines, top up as required and provide plenty of jugs of water or other soft drinks provided by you
• Wine and water glasses for your tables

 



Court Garden Farm Hog Roast
(Serves up to 120 guests)

Free-range Sussex pig, roasted over a wood fire
£800.00

Salad Menu A
(POA)
,


Green salad of mixed baby leaves and toasted seeds with a French dressing

Tomato and red onion salad with mini mozzarella and fresh basil

Mediterranean couscous salad with pesto,
Made with red and yellow peppers, courgettes, red onion, butternut squash and lots of fresh herbs

Hot roast new potatoes with fresh rosemary and lemon
New potato salad made with a mix of mayonnaise and crème fraiche, spring onion and garden mint


Home-made Bramley apple sauce

Sesame buns provided by a local artisan bakery

Salad Menu B
(POA)

Tabula Kisir
A salad of Bulghur wheat with red and yellow peppers, tomatoes, spring onions, flaked almonds and fresh dill with a slightly spicy tomato coriander and chilli dressing

Red pepper, tomato, avocado salad with a lime and honey dressing & fresh coriander

Summer salad of fresh peas, broad, beans, mange tout and fennel with lemon and rapeseed oil dressing

Greek salad of Kalamata olives, diced cucumber, cherry tomatoes, Feta cheese and fresh basil

Pasta salad with roast Mediterranean vegetables, sun blush tomatoes, home-made tomato pesto and fresh parsley, mint and basil

Salad of wild rocket with courgette ribbons, pine-nuts, Parmesan and Balsamic vinaigrette


Home-made Bramley apple sauce,

Locally produced pitta breads, or a herb and sea salt focaccia,

What is included?,
• The option to serve your meal buffet style or as platters of meat brought to guests where they are seated to serve themselves
• A choice of four from the salads selection
• Service by staff to set up, serve and clear away from your meal
• Drinks service during your meal, staff will open and serve your wines, top up as required and provide plenty of jugs of water or other soft drinks provided by you
• Wine and water glasses for your tables



Cold Menu- (POA)
(Serves up to 80 guests)


Sussex topside of beef, served medium rare

Perrets Farm turkey breast, braised and sliced

Ham carved from the bone

Selection of home-made quiche and tarts
For example quiche Lorraine goats cheese and spinach, smoked salmon and asparagus

Fritatta with Nutknowle goats cheese, spring onion, peas, chard and asparagus; with fresh dill and parsley

Pork, spinach and herb terrine
A rough texture pate made from different cuts of pork and bacon with pigs liver. Using fresh parsley, sage, rosemary and thyme

Jacqui’s home-made pork pie
Made with hot water crust pastry and served sliced

Savoury gateau Pithivier
Puff pastry filled with cooked risotto rice, sundried tomatoes, goats cheese, fresh summer herbs and roasted peppers, squash and courgettes.

Chicken and ham pie
Chicken breast and smoked ham hocks set with gelatine and made with hot water crust pastry

Served with locally produced chutney, relish and mustard


Hot roast new potatoes with rosemary,

Couscous salad with Mediterranean roast vegetables, fresh basil pesto and fresh parsley,

A salad of green and yellow sauté courgettes, French beans, baby leaves and finely sliced radish; finished with a dressing of tahini, orange juice and zest and olive oil.

Summer salad of blanched, peas, French beans, double podded broad beans, fennel shavings and rocket; finished with classic mustard French dressing

Baby leaf salad with radish and courgette ribbons and a French dressing

Greek salad
Kalamata olives, cucumber, cherry tomatoes and feta cheese

Cherry tomato salad with cucumber, shallot, capers and mint

Pasta salad made with fresh cherry tomatoes, sun blush tomatoes, and tomato pesto, finished with lots of fresh basil

What is included?

• A choice of three from the main selections and four salads
• A selection of locally produced breads, for example, Sussex Bitter sourdough, sundried tomato, Campanillou and South Downs’ butter
• The option to serve your meal from a buffet table or as platters and dishes brought to guests where they are seated to serve themselves
• Service by staff to set up, serve and clear away from your main meal
• Drinks service during your meal, staff will open and serve your wines, top up as required and provide plenty of jugs of water or other soft drinks provided by you
• Wine and water glasses




Dessert Menu (POA)
(serves up to 80 guests)

Squidgy chocolate sponge roulade with chocolate mousse and cream
Served with seasonal strawberries, raspberries and blueberries

Belgian chocolate torte
Using 70% Belgian Callebaut chocolate with double cream to make the topping, on a light sponge base. Served with seasonal strawberries, raspberries and blueberries

Tarte au citron
A short crust pastry tart filled with a very lemony custard; topped with crystallised lemon peel. Served with lightly whipped cream

Baked vanilla cheesecake with blueberries
Served with jugs of single cream

Glazed pear and frangipane tart
Served with jugs of single cream

Passion fruit and lemon curd meringue roulade
Home-made meringue roulade filled with a light lemon curd and passion fruit cream

Blush meringues made with crystallised rose petals, served with summer berries and Chantilly cream

Lebanese rose and orange cheesecake
Served with lightly whipped Chantilly cream

What is included?
• A choice of one dessert served plated to guests at their seats
• Alternatively a choice of three desserts served buffet style
• Service by staff to set up, serve and clear away from your dessert
• Tea, peppermint tea and cafetiere style coffee
• Tea and coffee set up for guests to serve themselves (no limit to the number of cups)
• Set up and service of your toasts
• Champagne flutes
• Chef’s time to cut and serve your wedding cake

 



Evening Options
(serves up to 100 guests)

Selection of local Sussex Cheeses and artisan breads
(POA)

Tremains organic cheddar, Sister Sarah hard goat’s cheese, Levin Down ‘camembert’ style soft cheese from the Goodwood estate, Barkham Blue
a list will be provided to you


Sussex Best sourdough, walnut, rye and rosemary sourdough, Campaillou, South Downs’ butter


Selection of red and green grapes, celery, cherry tomatoes and locally made chutney

What is included?
• Staff to set out your evening cheese buffet and to clear in plates and wash up
• Staff to manage your bar (drinks supplied by you) and clear and wash glasses
• Two glasses per head supplied for your use during the evening

Hot dogs and/or bacon baps
(POA)

Prepared with sausages made on the farm and locally produced artisan sesame seed rolls

Served with locally made tomato and chilli relish and English mustard

What is included?
• Your hot dogs/baps served on platters wrapped in napkins for guests to serve themselves.
• Staff to manage your bar (drinks supplied by you) and clear and wash glasses
• Two glasses per head supplied for your use during the evening

 



Finger Buffet Menu – A: (POA)
(serves up to 80 guests)

Selection of freshly made white and granary sandwiches filled as follows:

Poached and smoked salmon with crème fraiche and dill
Coronation chicken with baby leaves
Hummus with rocket
Egg mayonnaise with chives
Bacon, lettuce and tomato
(choose 4 from the selection)


Filo tartlets filled with roast Mediterranean vegetables
Cheddar cheese scones with rosemary
Individual mushroom and thyme leaf quiches
Slices of home-made pork pie
Mini ‘pasties’ filled with feta, spinach and sun blush tomatoes


Selection of cakes served as individual bite size portions for example:
Coffee and walnut cake
Carrot cake
Fruit scones with jam and cream
Pink and coffee flavoured macaroons (two sandwiched with cream)
Tunisian orange cake with cinnamon
Chocolate almond cake with chocolate ganache


Tea and coffee

Finger Buffet Menu – B: (POA)
(serves up to 80 guests)

Selection of freshly made white and granary sandwiches filled as follows:

Cheddar cheese with tomato relish
Honey roast ham with lettuce tomato
Smoked mackerel pate with cucumber
Egg mayonnaise with chives
Creamy goats cheese with roasted peppers
(choose 4 from the selection)


Individual traditional ‘quiche Lorraine’
Home-made sausage rolls made with free-range pork
Cheddar cheese scones with rosemary
Mini savoury muffins with bacon, red onion and rosemary
Italian kebabs
made with cherry tomato, basil leaf, olive and cucumber


Selection of cakes (served as individual bite size portions) for example:

Caramelised almond squares
Lemon drizzle cake
Fruit scones with jam and cream
Victoria sponges with raspberry jam
Chocolate brownies

Tea and coffee

What is included?

• The option to serve your meal buffet style or ‘sharing’ style (platters brought to guests where they are seated to serve themselves)
• Service by staff to set up, serve and clear away from your tea
• Drinks service during your meal, staff will serve and top up tea and coffee and serve soft drinks (provided by you) if required
• Water glasses for your tables




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