Page 19 - Castillo with Rate Card

Starters
Caprese salad with Greek basil and pesto dressing (v)
Sharing platter to include a selection of continental meats, homemade houmous, feta cheese, olives and freshly baked breads Warm Camembert tart with pomegranate syrup fig & pistachio (v)
Trio of layered crab, tomato and avocado timbale, Cajun salmon on frisee and mango salad, tiny glass of prawn cocktail
Mains
Pan fried chicken breast in a champagne and cream sauce with bashed new potatoes and mixed greens
Slow roasted Great Garnetts pork belly served with spiced apple puree and cider sauce, crisp roast potatoes and braised red cabbage
Lamb rump with a red wine and rosemary jus, set on a herb mash and served with baby vegetables Beef Wellington, served on a bed of cabbage and leeks with dauphinoise potatoes and port jus Artichoke, wild mushroom & goats cheese wellington, steamed vegetables & tomato fondue (v)
Desserts
A selection of sweet treats for guests delight served on a tiered stand
Tarte au citron with crème fraiche and fresh berries
Sticky toffee pudding with toffee sauce and freshly whipped Chantilly cream
Trio of strawberry and mascarpone cheesecake, mini profiterole curl and lemon posset and ginger tuile
Evening food options to include : wood fired pizza, mac and cheese station, mini takeaways, hog roast, BBQ, paella, crepe station and fish and chips
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Wedding Guide