anapes - taste-buds.co.uk€¦ · trio of smoked & cured fish; hot smoked salmon; mackerel and...

To discuss menu options please email [email protected] or ring our Catering Manager on 07874 890735 Prices are estimated according to the current rate of inflation and are subject to change according to our terms & conditions.

CANAPES - Please select canapés to be served

SAVOURY

Smoked salmon on crusty rye & sunflower bread with lime crème fraiche & cracked black pepper

Warm chorizo & Manchego arancini

Tiger prawn served on a spoon with a fresh mango, chilli & coriander salsa

Mini beef burger with home-made tomato relish

Goats’ curd, rosemary & fig tartlet (v)

Mini naan topped with chicken tikka & yoghurt

Feta, olive and herb mini muffin with a minty yoghurt (v)

Mini fish & chips – crispy cod, pea puree and a chunky chip

Mini cottage and/or mini shepherds pie

Crispy fried salt & pepper squid with a sweet chilli sauce

Spiced chicken lollipop with mango chutney

Slow roasted belly of pork served on a spoon with apple chutney

Duck spring rolls with a spicy plum dip

Asparagus rolled in Prosciutto ham

Boccaccini mozzarella, cherry tomato & basil skewer (v)

Mini steak & ale pies and/or chicken & bacon pies

Puff pastry turnover with smoked applewood cheese & red onion marmalade (v)

Mini Yorkshire pudding with roasted fillet of beef & horseradish cream

Beetroot, feta & mint arancini (v)

Smoked duck breast served on a spoon with pickled cucumber & hoisin sauce

SWEET

Mini scones with clotted cream & jam (v)

Salted caramel & dark chocolate tartlet (v)

A variety of macaroons (v)


SPRING/SUMMER STARTERS

Please select 1 starter, 1 main course and 1 dessert for all your guests. Dietary requirements will be catered for separately For a choice menu (2 options per course) there is a charge of £1.00 per course or £2.50 per person for 3 courses Wedding Breakfast Menu Price from £46.75 per person (2020 - 100+ guests) Somerset white nancy goats’ cheesecake with a red onion & chilli jam and herb leaf salad (v) Ham hock & parsley terrine with home made piccalilli and toasted sour dough Minted pea, spinach & courgette soup (v) Classic prawn & crayfish cocktail Vine tomato, red onion & feta tart with rocket & a sweet balsamic dressing (v)

Add any choice from this group for a supplement (price bracket A) Baked mozzarella wrapped in Prosciutto ham served on a crostini with rustic pesto Beetroot & whisky cured salmon served with dill crème fraiche and a red chard & chicory salad Grilled asparagus with a fresh pea, broad bean & feta salad drizzled with mint dressing (v) Chew Valley smoked trout, lemon & dill patè with pickled cucumber and toasted sour dough Smoked chicken & Thai noodle salad with chilli roasted cashew nuts & a lime & coriander dressing Add any choice from this group for a supplement (price bracket B) Potted Devon crab with leeks & chives, served with a caper & lemon butter and toasted sourdough Trio of smoked & cured fish; hot smoked salmon; mackerel and pickled sea bass served with baby spinach & beetroot King prawns and chorizo pan-fried in garlic, lemon and chilli on toasted sour dough Smoked duck breast with a Vietnamese noodle salad & a lime & ginger dressing Sharing platter: A selection of smoked & cured meats, slow roasted plum tomatoes, chargrilled aubergine, peppers and artichokes, olives & Boccaccini mozzarella with rocket salad & ciabatta bread sticks Accompanied by a variety of freshly baked breads


SPRING/SUMMER MAIN COURSES

Wedding Breakfast Menu Price from £46.75 per person (2020 - 100+ guests) A trio of locally sourced sausages served with spring onion & 'Lye Cross Farm' Cheddar mash

Pork & apple, lamb & mint, pork & leek, beef & horseradish, pork & black pudding and chorizo (please select three varieties)

Salmon fillet wrapped in Prosciutto ham on rocket & Parmesan risotto drizzled with lemon oil Roasted chicken breast with goats’ cheese, & sun blushed tomato crust served on polenta with basil dressing Slow cooked belly of pork with smoked garlic & rocket mash and apple sauce Artisan pies with creamy mash, honey roasted carrots and homemade gravy (additional options on Autumn/Winter menus)

Chicken, gammon, apple & cider Spiced chickpea, pepper & peas with ginger, garlic & cumin (vegan) Smoked salmon, spinach & parsley

Add any choice from this group for a supplement (price bracket A) Roasted sea bass fillet with a braised baby gem & spring greens served with vanilla butter Lemon & thyme marinated rump of lamb on warm fine beans & tender stem broccoli with salsa verde Confit of salmon with fennel & leeks, crispy bacon and a watercress, lemon & saffron dressing Roast strip loin of beef served with roasted Mediterranean vegetables, tomatoes & olives and a rocket & oregano pesto Pork tenderloin wrapped in pancetta & sage on garlic roasted courgettes & asparagus with a wholegrain mustard sauce

Add any choice from this group for a supplement of (price bracket B) Roasted rack of lamb served with mint crushed peas & broad beans, purple sprouting broccoli and a red wine jus Salmon & halibut en croute with spinach, lemon & pine nuts served with a frisee & rocket salad & herb crème fraiche Veal wrapped in Parma ham served with black olive, sun blushed tomato & rocket salad and salsa verde Fillet of organic beef served on roasted Mediterranean vegetables with a rustic pesto Garden herb & pine nut crusted cod fillet served on leeks & spring cabbage with a mussel & dill sauce Complimentary side dishes will vary according to the requirements of each dish and will be advised upon by your Catering Manager


SPRING/SUMMER DESSERTS

Wedding Breakfast Menu Price from £46.75 per person (2020 - 100+ guests) Dark chocolate & truffle slice New York baked cheesecake with a raspberry compote Iced lemon meringue parfait with almond praline Eton mess (seasonal berries will be used) Raspberry & white chocolate panna cotta Add any choice from this group for a supplement (price bracket A) Vanilla & raspberry crème brulee with lavender shortbread biscuits Beetroot & dark chocolate pudding with crème fraiche Apple tarte tatin served with crème anglaise Summer pudding with a fresh berry sauce & clotted cream Lemon & lime tart served with a hazelnut praline & mascarpone cream Add any choice from this group for a supplement (price bracket B) Chocolate & pomegranate tart with clotted cream Crunchy peanut butter parfait with bitter dark chocolate sauce Dark chocolate & espresso mousse with pistachio biscuits Grilled pineapple with lime polenta chips and chilli crème fraiche A trio of miniature desserts: White chocolate cheesecake, raspberry crème brulee & prosecco & elderflower jelly (bespoke options available)

Fresh tea & coffee


AUTUMN/WINTER STARTERS

Please select 1 starter, 1 main course and 1 dessert for all your guests. Dietary requirements will be catered for separately For a choice menu (2 options per course) there is a charge of £1.00 per course or £2.50 per person for 3 courses Wedding Breakfast Menu Price from £46.75 per person (2020 - 100+ guests) Duck & apricot terrine with home-made chutney and toasted walnut bread ‘Lye Cross Farm’ Cheddar, onion & Somerset cider soup (v) Hot smoked salmon, served on a spiced cauliflower puree with a pickled cucumber & radish salad Twice baked wild mushroom & Gruyère soufflé with seasonal leaves (v) Roasted butternut squash, goats’ cheese & crispy bacon salad with honey dressing Add any choice from this group for a supplement (price bracket A) Smoked applewood, leek & bacon soufflé with a radicchio salad and a sherry dressing Gin cured salmon gravadlax accompanied by pickled beetroot & cucumber and a bitter leaf salad Capricorn goats’ cheese with a black olive tapenade, toasted ciabatta bread & rocket salad (v) Pumpkin ravioli with sage, garlic & pine nut butter and rocket salad (v) Confit of smoked Wiltshire bacon with grilled black pudding, soft boiled egg and a slow roasted tomato sauce Add any choice from this group for a supplement (price bracket B) Seared scallops and black pudding with pea & mint puree Game & pork belly terrine, plum & star anise chutney and toasted rosemary bread Wild mushrooms pan-fried in truffle butter on toasted sourdough (v) Crab & salmon open ravioli with brown shrimp & sage butter Sharing platter: A selection of smoked & cured meats, slow roasted plum tomatoes, chargrilled aubergine, peppers and artichokes olives & Boccaccini mozzarella with rocket salad & ciabatta bread sticks Accompanied by a variety of freshly baked breads


AUTUMN/WINTER MAIN COURSES

Wedding Breakfast Menu Price from £46.75 per person (2020 - 100+ guests) A trio of locally sourced sausages served with spring onion & 'Lye Cross Farm' Cheddar mash

Pork & apple, lamb & mint, pork & leek, beef & horseradish, pork & black pudding and chorizo (please select three varieties)

Tandoori spiced salmon fillet on a bed of sag aloo with a chilli & coriander yogurt

Braised free-range chicken breast on a wild mushroom, chestnut & thyme risotto with a Parmesan crisp Belly of Somerset pork with fondant potatoes, lightly spiced carrot puree and a red port jus Artisan pies with creamy mash, honey roasted carrots and homemade gravy (additional options on Spring/Summer menus)

Shin of beef, garlic, thyme & madeira Wild boar, chorizo, red pepper & oregano Cotswold venison, mushroom & sage Golden beet, spinach & butter beans with parsley and Cheddar

Add any choice from this group for a supplement (price bracket A) Roast strip loin of beef served with duck fat roasted potatoes, homemade Yorkshire puddings and a red wine gravy Lemon, olive & dill crusted haddock fillet with crushed potato, slow roasted cherry tomatoes & garlic sauce Slowly braised winter spiced lamb shank on pancetta & thyme mash with a red wine jus Braised shin of beef on a creamy parsnip puree served with roasted baby onions, thyme and bacon Confit of duck leg served with root vegetable gratin and a blackcurrant & port jus

Add any choice from this group for a supplement (price bracket B) Classic bouillabaisse with saffron potatoes and parsley served with sourdough croutons Herb crusted rack of lamb served with dauphinoise potatoes and a rosemary & red currant jus Cinnamon & star anise marinated duck breast with a Jerusalem artichoke & pink fir potato puree Fillet of organic beef served with smoked garlic mash, wild mushrooms & baby onions Fillet of sea bass with lemon, garlic & chorizo served with Parmesan polenta chips and a pesto dressing Complimentary side dishes will vary according to the requirements of each dish and will be advised upon by your Catering Manager


AUTUMN/WINTER DESSERTS

Wedding Breakfast Menu Price from £46.75 per person (2020 - 100+ guests) Sticky toffee pudding with a salted caramel sauce Pear, pistachio & frangipane tart Baked honey & pecan nut cheesecake with mascarpone cream Banoffee pie Vanilla & rhubarb panna cotta with an orange syrup Add any choice from this group for a supplement (price bracket A) Honey & pistachio infused crème brulee with a shortbread biscuit Apple tarte tatin topped with crème anglaise Gin & tonic cake with a lemon & lime syrup Orange & dark chocolate bread & butter pudding with crème anglaise Autumn berry trifle

Add any choice from this group for a supplement (price bracket A) Rich dark chocolate & chilli tart with crème fraiche Peanut butter parfait with crunchy banana chips and salted caramel sauce A selection of local and British cheeses with homemade chutney & biscuits Chocolate & praline truffle with a cherry compote A trio of miniature desserts: Dark chocolate marquise, blackberry cheesecake and crème brulee (bespoke options available)

Fresh tea & coffee


FAMILY-STYLE SHARING OPTIONS

Use our rustic, hand crafted wooden farmhouse tables to create the feel of a warm intimate gathering of family/friends Wedding Breakfast Menu Price from £46.75 per person (2020 - 100+ guests) STARTER PLATTERS - Add any choice from this group for a supplement Italian - A selection of smoked & cured meats, slow roasted plum tomatoes, peppers and artichokes, olives & Boccaccini mozzarella with rocket salad & ciabatta Meze - Moroccan spiced lamb with coriander and pomegranate, cous cous salad, vine-leaves, chargrilled aubergine, chick pea falafels, baba ghanoush & flat bread Greek - Lamb & mint kofte, olives, crispy salt & pepper squid, pickled cauliflower, pepper stuffed with soft cheese, watermelon & feta salad, houmous & pitta bread MAINS - Add any choice from this group for a supplement Roast pork loin stuffed with apricot & sage with a creamy wholegrain mustard sauce Roast strip loin of beef served with homemade Yorkshire puddings and a red wine gravy Leg of lamb stuffed with lemon & herbs, served with a port & redcurrant sauce Potato dish options (please choose one) - duck fat roasted potatoes, dauphinoise, creamy mash or buttered new potatoes Complimentary seasonal vegetable dishes will vary according to the requirements of each dish and will be advised upon by your Catering Manager DESSERTS (self-service from large glass dish) Irish cream tiramisu White chocolate & raspberry trifle Strawberry & rhubarb Eton mess (or classic with seasonal berries)


KNIFE & FORK BUFFET

Please select 3 main courses, 5 side dishes and 1 dessert option for all your guests. Dietary requirements catered separately MAINS A selection of the following quiches:

Red onion, goats’ cheese & rocket Smoked salmon, lemon & dill Bacon, leek & Gruyère

Whole dressed salmon with prawns & lemon crème fraiche Selection of ‘Somerset Charcuterie’ and continental cured & smoked meats Honey roasted Wiltshire ham with home-made chutney Moroccan lamb tagine Soy, ginger & sweet chilli poached salmon fillet Duck & apricot terrine with a red onion marmalade Thai chilli and coriander marinated chicken breast

Add any choice from this group for a supplement Seafood and smoked fish selection with a dill mayonnaise Medium rare roasted strip loin of beef with horseradish cream

SIDES (Additional options on Barbecue & Hog Roast menus) Mixed leaf and herb salad with classic French vinaigrette & garlic croutons Thai coleslaw with a chilli & coriander mayonnaise Cannellini & butter bean salad with smoked garlic, baby spinach and Parmesan Classic Greek salad - feta cheese, tomato, cucumber and kalamata olives Traditional Waldorf salad - sliced green apples, white cabbage, celery and walnuts Penne pasta salad with home-made pesto and roasted peppers Bulgar wheat with dry apricots, pine nuts and mint Potato, watercress & spring onion salad with an olive oil and lemon dressing or hot buttered new potatoes with sea salt & parsley A selection of artisan breads Wild rice, aubergine and lentil salad with a light garlic & cumin dressing


KNIFE & FORK BUFFET CONTINUED

DESSERTS (please select one option to be served to the table) Chocolate fudge brownie with double cream White chocolate & raspberry cheesecake Tangy lemon & lime tart Dark chocolate and ginger torte Eton mess (seasonal berries will be used) Pear, plum & pistachio tart

ADDITIONAL OPTIONS

Fresh tea & coffee Upgrade dessert to selection of local cheeses with homemade chutney & biscuits Choice dessert


HOG ROAST MENU

Whole free-range hog freshly prepared and carved on site VEGETARIAN (one option pre-ordered for vegetarian guests only) Mediterranean vegetable kebabs with halloumi cheese and a fresh pesto dressing Portobello mushrooms topped with red onions, spinach, Gruyère cheese & walnuts

SALADS - Choose four: New potato, fresh mint & spring onion salad with a light mayonnaise dressing or hot buttered potatoes Mixed herb leaf salad with a lemon vinaigrette or baby gem leaves tossed in a Parmesan dressing with croutons Feta, sun-blushed tomato, cucumber & olive salad with extra virgin olive oil Carrot, cumin & red onion salad with a fresh coriander dressing Lambs lettuce, watercress, goats’ cheese & roasted beetroot salad ACCOMPANIMENTS Sage & onion stuffing A selection of fresh white, granary and wholemeal rolls Homemade apple sauce Red onion & rosemary chutney DESSERTS (please select one option to be served to the table) Dark chocolate & truffle slice New York baked cheesecake with a raspberry compote Iced lemon meringue parfait with almond praline Eton mess (seasonal berries will be used) ADDITIONAL OPTIONS Fresh tea & coffee Choice dessert


BARBECUE MENU

MAINS - Served fresh from the grill: Locally produced beef burgers A selection of locally made sausages Chicken breast marinated in lime & coriander Chilli & lemon infused salmon fillet, minted lamb chops or garlic & rosemary marinated pork cutlets (select one, or two can be provided on 50:50 basis)

VEGETARIAN (one option pre-ordered for vegetarian guests only) Mediterranean vegetable kebabs with fresh pesto dressing or buttered corn on the cob (select one, or two can be provided on 50:50 basis) Portobello mushrooms topped with red onions, spinach, Gruyère cheese & walnuts Chick pea & spinach burgers Vegetarian sausages

SALADS - Choose four: Potato & watercress salad with a lemon and parsley dressing or hot buttered new potatoes Carrot, cabbage & celery coleslaw with maple syrup & toasted pecan nuts Mixed herb leaf salad with a lemon vinaigrette or baby gem leaves tossed in a Parmesan dressing with croutons Buffalo mozzarella, plum tomato & basil salad Cucumber, watermelon & feta salad Roasted sweet potato, & red chard salad with a minty yoghurt dressing

ACCOMPANIMENTS A variety of freshly baked rolls Homemade chilli & coriander salsa, garlic mayonnaise, tomato ketchup, and whole grain mustard

DESSERTS (please select one option to be served to the table) Eton mess (seasonal berries will be used) Lemon & lime cheesecake Vanilla & rhubarb panna cotta with an orange syrup Dark chocolate & walnut brownie with clotted cream

ADDITIONAL OPTIONS

Fresh tea & coffee Choice dessert


SPECIAL DIETARY REQUIREMENTS

We will do our very best to accommodate any essential dietary requirements with advance notice. Menu suggestions will be made on request and clients will be asked to pre-order and clearly indicate the requirements on the table plan. We recommend that you also request this information from your evening guests.

VEGETARIAN OPTIONS (please select one option per course for all your guests)

STARTERS A warm salad of baby aubergine, chick pea & grilled peppers served with a mint pesto Buffalo mozzarella on a bed of sun-blushed tomatoes & black olives drizzled with a fresh basil oil Sweet potato & coriander falafel with grilled halloumi accompanied by a fresh herb salad and lemon houmous Warm goats’ cheese & red onion tartlet with a mixed herb leaf salad and sweet balsamic dressing Poached pear, Dorset Blue & watercress salad in a honey dressing

MAINS Butternut squash, sage & rocket risotto with Parmesan shavings and truffle oil Stuffed aubergine with Gorgonzola, walnuts & basil Moroccan chick pea, lentil & spinach tagine served with grilled flat bread & a yoghurt & coriander dip Fresh penne pasta with peas, asparagus and mint in a ricotta & smoked garlic sauce Stuffed portobello mushroom with red onion, rocket & Gruyère cheese topped with a herb & pine nut crust VEGAN OPTIONS (please select one option per course for all your guests)

STARTERS Roasted tomato and pepper soup Sweet potato & coriander falafel accompanied by a fresh herb salad and lemon houmous

MAINS Moroccan chick pea, lentil & spinach tagine served with grilled flat bread Stuffed portobello mushroom with red onion, rocket & vegan cheese topped with a herb & pine nut crust

DESSERTS Summer fruit, elderflower & prosecco jelly Summer pudding


CHILDREN’S MENU If the children are having the same meal as the adults they will be charged at 50% of the menu price. Alternatively, please choose ONE option per course from the following: STARTER (please select the same option for all child guests)

Garlic bread A selection of crudités with houmous Chicken skewers with satay dipping sauce Cup of tomato soup MAINS (please select the same option for all child guests)

Pork & apple sausages with fresh peas & mashed potatoes Cod or chicken goujons with chips & salad Beef burger in a sesame bun with salad & chips Macaroni cheese Pesto pasta DESSERTS (please select the same option for all child guests)

Vanilla ice cream with chocolate sauce Chocolate chip cookie Vanilla cupcake Organic rainbow fruity ice lollies


EVENING SNACKS

A selection of freshly prepared baps

Smoked dry cured back bacon & tomato; sausage & red onion marmalade; Somerset brie with pear & ginger chutney (v)

Fresh pulled pork brioche baps

Slow roasted spiced pulled shoulder of pork served with red coleslaw

Fresh pulled beef brioche baps

BBQ pulled beef brisket with smoked cheese & baby gem

(Supplementary option - Cajun spiced potato wedges with sour cream & salsa

A selection of stone baked pizzas (Bespoke options available on request)

Margherita - Buffalo mozzarella, fresh tomato & basil (v); The Cured - Prosciutto, caramelised red onion, salami & rocket; The Hawaiian - Pulled ham hock & fresh pineapple

Traditional cheese board

A selection of local & British cheeses served with homemade chutneys, a variety of biscuits, apples, celery and grapes

Ploughman's platter

Freshly sliced Wiltshire ham, a selection of local cheeses with homemade chutney, a variety of quiche, Scotch eggs, pork pies & sausage rolls, accompanied by apples, celery and grapes with rustic bread & artisan biscuits

Italian platter

A variety of chorizo, salami & cured meats, sun-blushed tomatoes, baby peppers stuffed with cream cheese, pesto & mozzarella pasta salad, a selection of roasted vegetables and a variety of bruschetta


EVENING SNACKS CONTINUED

Finger buffet

A selection of finger sandwiches and tortilla wraps with a variety of fillings

Mini vegetable samosas with a sweet chilli dip (v)

Barbeque pulled pork sausage rolls

Chicken satay skewers

Mini beetroot & feta turnovers (v)

A variety of quiche

Spinach & chick pea falafel (v)

Hand cut crisps

Mini cheese & onion pasties (v)

Street food options:

A selection of Cornish pasties and sausage rolls

Thai green chicken curry with coconut, lime leaves, coriander and basmati rice

Wild West chilli con carne with tortilla chips, sour cream, guacamole, smoked cheese, jalapeno peppers & chilli sauce

Tiger prawn, chicken & chorizo paella with chopped parsley & lemon wedges -

Chicken & prawn Pad Thai - noodles with egg, beansprouts, leeks, chilli and spring onions garnished with peanuts, coriander & fresh lime

Slowly cooked teriyaki beef with coriander rice served with ginger, spring onions and chilli salsa

Free range, locally farmed hog roast (minimum 80+ guests)

With freshly baked rolls, crackling, apple sauce & stuffing


WINE LIST

Aldwick Buteo, Somerset, England*……….......................................................................................................................... ......................................................................................................................................................................................................................

Our blended white wine. Beautiful, dry, full of fresh fruity flavours of ripe peaches, gooseberry and passion-fruit

Antonio Rubini Pinot Grigio, Italy........................................................................................................................................................................................................................... ................................................................................................................................

Soft, delicate apple and pear with hints of white peach and elderflower

Luis Felipe Edwards Lot 66, Sauvignon Blanc, Rapel Valley, Chile.................................................................................................................................................................................................................................................................................................

A fresh palate with herbaceous aromas and a touch of lime sorbet, melon and passion fruit

Don Jacobo Rioja Blanco, Bodegas Corral, Spain .............................................................................................................................................................................................................. ..................................................................................................................

Made from the Viura grape and bottled young to deliver a crisp, rich aromatic Rioja with flavours of cherries, cassis, oak and white pepper

Durbanville Hills, Chardonnay, South Africa.................................................................................. .................................................................................................................... ............................................................................................................................. ....

Matured in oak barrels to create striking peach, apricot, citrus and vanilla notes on the nose with hints of butterscotch and toffee that carry on through the palate

Aldwick Bacchus, Somerset, England*….………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….

Known as England’s answer to Sauvignon Blanc, this wine offers hints of tangerine and grapefruit

Kleine Zalze Vineyard Selection Chenin Blanc, South Africa, ................................................................................................................................................................................................. .........................................................................................................

A hand harvested elegant, full bodied wine. Ripe and silky-smooth, with rich guava fruit and honeyed character

Gavi Ca’ Bianca Pietmonte, Italy...................................................................................................... ....................................................................................................................... .................................................................................................................................

Showing white flower and green fruit aromas, with a touch of honey and minerality on the palate

Castell de Raimat Albarino, Spain............................................................................................ ................................................................................................................................ ...............................................................................................................................

This fashionable grape shows delicate aromas of citrus, dried flowers and spice with a hint of sweet vanilla and dried fruit; the palate is well rounded and the finish refreshing


WINE LIST CONTINUED

Aldwick Flying Pig, Somerset, England* - AVAILABLE JANUARY 2020……………………………………………………….......................................................................................... ………………………………………………………………………………………………………………………….

A pale, light wine full of cherry, plum and damson flavours. Lightly oaked to offer just a hint of toast. We serve slightly chilled

Beaujolais-Villages, Pascal Clément, France………………………………………………………………………………….…………………………………………………………….………………………………..………………………………………………………………………………………………………………………………..…….

Cherry-red, fresh and bursting with red and bramble fruit on the nose, the palate is relatively soft

Pablo Old Vine Grenacha, Spain………………………………………………………………………………………………......................................................................................... ............................... ………………………………………………………………………………………………………………………….

Hand harvested from 100 year old vines, this medium bodied wine boasts luscious blackberry fruit flavours intertwined with smoke, spice and dark chocolate undertones

Uno Due Cinque Zinfandel, Feudi Salentini, Italy............................................................................................................................................................................................................. ................................................................................................................

This elegant, intense award winning wine has a great structure on the palate with spicy aromas and a pleasant finish of vanilla & cocoa

Passori Rosso Veneto, Italy.................................................................................................. ................................................................................................................................... …………………………………………………………………………………………………………………………..

A rich, smooth red wine, showing plum and dried fruit followed by notes of spice and vanilla. Produced from late harvested Merlot and Corvino grapes

Aldwick Regent, Somerset, England*..………………………………………………………………………………………………………………………………………………….…………………………………………………………………………………………………………………………………………………………………………………

A fuller bodied wine offering cinnamon, winter spice and Victoria plums, with light tannins.

Kleine Zalze Vineyard Selection Cabernet Sauvignon, Stellenbosch, South Africa............................................................................................................................................................................... ......................................................................................

Grapes harvested from 30 year old vines ensure this depth of blackcurrant richness coupled with a soft vanilla barrique character

Rosé Wine Aldwick Mary Rose, Somerset, England* …............................................................................................................................ ............................................................................£19.95

A pretty pale pink dry rosé wine. Delivering flavours of Strawberries and cream with a hint of apricots


SPARKLING WINE & CHAMPAGNE Imperativo Prosecco, Veneto, Italy........................................................................................................................................................................................................................... ................................................................................................................................ ..

A refreshing sparkling with delicate light fruit aromas and a crisp palate

Aldwick Jubilate Quintessentially English Brut, England*….…………….……………………………………………….…….………………………………..………..……….……………….………..…….………………………………………………………………………………………………………………………………………

A light, delicate and fruity fizz with a smooth finish, full of citrus and green apples

Alexandre Bonnet Grande Réserve Brut............................................................................................................................................................................................................................................................. .....................................................................................

A light delicate nose showing white blossom and citrus fruit. The palate is refined, with more fruity notes coming forward to the refreshing finish

Taittinger Brut Réserve, France.............................................................................................. ................................................................................................................................ ................................................................................................................................ ....

Perhaps the lightest and most elegant of the Grand Marque Champagnes, it’s intensely fragrant character, subtle biscuit complexity and superb elegance is due to a predominance of Chardonnay in the blend


WEDDING CHEESE TOWER

Wedding cheese cakes offer the perfect solution for those preferring an alternative to traditional fruit cake. Decorated with either fruit or your own flowers, cheese cakes can offer a stunning alternative for your wedding cake. After the ‘cutting of the cake’, the cheese cake can be presented to your guests on our beautiful oak boards as a delicious evening snack, accompanied by a range of freshly baked breads, biscuits, fruit & home-made chutneys. With our fantastic array of predominantly local cheeses on offer, there is sure to be one to suit the tastes of all your guests.

The 6 tier

Montgomery Cheddar

Cropwell Bishop Stilton

Wensleydale & Cranberry/Smoked Applewood

Cornish Yarg

White Nancy

Heart shaped Godminster Cheddar

Price per on request


MACAROON TOWER

This 10 tier tower offers a perfect alternative to a traditional wedding cake. The tower holds 237 macaroons of which there are 6 flavours:

Flavours

Chocolate

Raspberry

Pistachio

Lemon

Coffee

Vanilla

Price on request

Additional macaroons can be purchased to replenish the tower

anapes - taste-buds.co.uk€¦ · trio of smoked & cured fish; hot smoked salmon; mackerel and...

Documents