The Classic Package

Civil Ceremony- £895 including VAT

Room Hire for The Domus (Friday & Saturday)- £1660 including VAT

Room Hire for Palace House (Friday & Saturday)- £1660 including VAT

Room Hire for The Domus (Thursday- Sunday)-£1200 including VAT

Room Hire for Palace House (Thursday-Sunday)-£1200 including VAT

Classic Catering Two Pimms or Beaulieu Gin Mojito’s During your

Drinks Reception

Three Course Wedding Breakfast

Half bottle of House Wine with your meal

Mineral Water with your meal

One Glass of Prosecco for the toast

Cake stand and Knife

Personalized Menu Cards

Chair Covers or Gilt Chairs

Dedicated Event Manager to ensure the smooth running of your wedding reception

£75 per person including VAT

These packages are subject to availability on selected dates throughout 2013 & 2014. Please ask for availability

Drinks Menu

A Choice of the Following for your Drinks Reception

Homemade Pink LemonadeSparkling ElderflowerOrange JuiceBeaulieu Apple JuiceHomemade Lemonade ~ProseccoKir RoyaleSparkling Wine & Crème de CassisBelliniSparkling Wine & Peach PureeBeaulieu Gin MojitoLime Segments, Sugar Syrup, mint leaves. Gin & Beaulieu Apple JuicePimmsWinter PimmsJake’s Orchard Pure Apple Still CiderJake’s Orchard Strawberry and Blackcurrant still Cider

The Following Wines are Included within the Package

Terre Forti Chardonnay 2009 ItalyLight and fresh with aromatic apple and peach

Alto Bajo,Merlot 2012 ChileCool, crisp and fruity, hints of pineapple and passion fruitcut by citrusy lime and gooseberry

Terre Forti Sangiovese 2009 ItalyFresh, dry red with classic Savgiovese character: crisp cherry and raspberry fruit

Alto Bajo, Sauvignon Blanc 2012 Chile Deep ruby in colour with a warming flavour of cherry, raspberry and hints of herb and mint

Wandering Bear Rosé USA A delicious smooth easy drinking rosé, wonderfully refreshing with a hint of natural raspberry and strawberry sweetness.

Your Autumn Menu

Wedding Breakfast

Starters

Cream of Chestnut Mushroom Soup

Chicken Liver Parfait served with a Red Onion Compote and Toasted Brioche

Pea Veloute with a Mint Oil and Pea Shoots

Parma Ham and Fig Salad with a Honey and Mustard Dressing

Beetroot Cured Salmon with Roasted Fennel and Watercress Salad

Main Course

Corn-Fed Breast of Chicken wrapped in Pancetta served with Sorrel Dauphinoise Potatoes and a Red Wine Jus

Seared Duck Breast, Dauphinoise Potatoes, Sauteed Savoy and Pancetta served with a Port Wine Jus

Morroccan Spiced Rump of Lamb with Sweet Potato and Chickpea Tagine

Pan Roasted Salmon served with a Leek Risotto Cake and Saffron Veloute

Desserts

Lemon Tart served with a Passionfruit Glaze

Dark Chocolate Tart with a Mascarpone and Cherry Compote

Champagne Jelly served with Hampshire Strawberries and New Forest Clotted Cream Ice Cream

Autumn Pudding served with Clotted Cream

Baileys Cheesecake served with Espresso Cream