top of page

Wedding Breakfast Sample Menu 


  • Smoked duck breast with cherry compote upon an oat cake (gf)

  • Foie Gras with apricot jam on toasted brioche finished with dark chocolate

  • Half quail's egg topped with a smoked salmon and Hollandaise sauce (gf)

  • Flaky pastry layers of smoked salmon with dill and cream cheese mix

  • Sun-dried tomato, mozzarella and olive kebabs (v)

  • Local walnut bread slice topped with goats cheese, apricot and honey (v)

  • Black olive tapenade on baguette topped with cherry tomatoes (v)

  • Hand cut cured sausage, Gouda cheese and mini gherkin kebab (gf)

  • Creamy goats cheese topped with basil, honey and fig upon an oatcake (v) (gf)

  • Smoked salmon blinis with dill crème cheese


  • Seared scallops and prawns presented in a rich cream cheese and herb sauce, lightly gratinated

  • Local Perigord Salad with smoked duck, walnuts, foie gras and garlic toast

  • Chef's hot smoked salmon served with beetroot, horseradish and citrus creme fraiche (gf)

  • Globe artichoke salad with preserved lemon mayonnaise (v) (gf)

  • Chef's duck liver & pork terrine accompanied by fresh plum & Port compote (gf)

  • Honey roasted beetroot, goats' cheese and walnuts presented on a bed of rocket (v)

  • Goats cheese and dill terrine, light salad, roast red pepper coulis and crisp toast (v)

  • Charcuterie platter of jambon sec, cured meats with accoutrements, sun dried tomatoes, green salad and rustic bread

  • Fresh asparagus wrapped in Parma ham, griddled and served with Béarnaise sauce

Main Course

  • Beef fillet with foie gras and rich red Pineau sauce

  • Medallions of beef slow cooked in red wine with glazed button mushrooms and silver-skin onions and bacon lardons

  • Salmon escalope marinated in thyme, honey, garlic and then baked (gf)

  • Tender lamb rump seasoned with a rosemary, lavender and garlic rub, served upon celeriac puree, finished with a rich Merlot sauce

  • Filet of fish gently pan-fried in butter, served on a light zesty tomato & lime salsa

  • Slices of Magret duck breast perched upon duck rillettes and a slice of brioche, finished with a rich Madeira and wild mushroom sauce

  • Duet of fish upon caramelised fennel and carrot, served with saffron sauce

  • Filo pastry tart spread with fresh pesto, roasted tomatoes and feta cheese, toppedwith rocket and pine nuts (v)

  • Sliced grilled aubergine, layered with mozzarella, parmesan cheese and rich homemade tomato sauce (v) (gf)

  • Filo pastry base filled with a rich but light mascarpone sauce of mushrooms, Pineau and fresh parsley (v)

  • Artichoke hearts and asparagus spears blanched, marinated, char-grilled mixed with goats cheese, pasta and lemon dressing (v) (gf)

All main courses served with either Dauphinoise, Salardaise or new potatoes and seasonal fresh vegetables


  • Chocolate brownie base topped with an indulgent chocolate mousse

  • Light yeast sponge soaked in rum sugar syrup, finished with crème Chantilly and fresh soft fruits

  • Cats tongue biscuits enclosing a fresh strawberry bavarois mousse, topped with more fresh strawberries and créme Chantilly

  • Soft seasonal fruit Pavlova

  • Lemon tart, crème Chantilly

  • Panna cotta served with seasonal fresh fruits, creme Chantilly

  • Chocolate mousse garnished with homemade biscuit

  • A traditional local dessert of Armagnac scented apples in a light filo style pastry, served with vanilla ice cream

  • Pear and almond tart, fresh egg custard

Coffee served from a coffee station

bottom of page