Venue Cranfield Wedding (Inserts)

Gold menu

Starters Corn-fed chicken, apricot and tarragon terrine toasted rye bread served with a fine herb salad

Langoustine bisque crab and chervil fritter

Loire valley goat’s cheese baked with rosemary and garlic, paprika and lemon puff pastry shards, tomato chutney with lamb’s leaf and pickled shallot salad Main courses Pink roasted beef fillet finished with pancetta and hazelnut truffle crushed potato galette, roasted sweetcorn purée, fine green beans and salt-baked vine tomatoes

Lamb loin fillet with a brioche herb crust redcurrent rosemary jus, dauphinoise potatoes, green bean bundle and roasted Chantenay carrots

Lemon sole paupiette filled with a smoked salmon mousseline served on vegetable spaghetti with saffron poached potatoes and a lemon butter sauce

Desserts Hot chocolate fondant berry compote and vanilla pod ice cream

Raspberry and kiwi pavlova

Summer fruit and pink champagne jelly with clotted cream

Coffee and chocolates Please pre-select one option from each course