Sample Wedding Menus

The following menus are merely an indication of the kind of food we can prepare for the wedding feast.
Our head chef is happy to sit down with you to discuss your ideas. Catering for special diets is not a problem.

At Hazelwood we have a policy of using only the best in local and organic ingredients where ever possible.

Canapes @ £7 person for 3 options

Fresh Sushi
Smoked Salmon with Curd Cheese on Blinis
Little Onion Scones topped with Caramelised Onions & Tomatoes
Bruscetta with either Smoked Mackeral Pate or Chicken Parfait
Chef's Special Parmesan Cheese and Herb Straws
Little Baked Sausage Rolls
Bite Sized Asparagus, Tomato or Mushroom Frittata

Light Summer Buffet @ £26 p/p

Freshly Baked Bread Rolls (Brown and White)
Marinated Olives and Dipping Aioli

Free-Range Chicken Pieces in a Lemon and Thyme Sauce
Fresh Fish Skewers (Cod/Salmon) with Aioli
Vegetarian Skewers with Mild Garlic Sauce
Local Sausages

Vegetable Couscous Salad
Buttered New Potatoes
Mixed Green Leaf Salad
Tomato, Mozarella and Basil Salad

- A suggestion would be to use the wedding cake as dessert-

2 Course Buffet @ £30 p/p

BBQ Local Free Range Chicken Pieces with Lemon & Tarragon Sauce
Fresh Salmon and Dill Fish Cakes with Horseradish Mayonnaise
Little Meatballs served in a Spicy Tomato Sauce

Basmati Rice
Buttered New Potatoes
Garlic Bread
Mixed Green Leaf Salad 
Tomato & Fresh Basil Salad  
Grated Carrot & Coriander Salad

*
Homemade Chocolate Mousse
or
Caramelised Oranges with Stem Ginger Ice Cream

Formal 3-Course Wedding Feast @ £35.95 p/p
-Please choose 2 options from each course-

Cream of Pea and Tarragon Soup (summer)
Roast Butternut Squash and Ginger Soup (winter)
Goats Cheese Filo Parcel served with Red Onion Chutney
Smoked Salmon on Pumpernickel Bread with Mediterranean Salad
Local Beef Carpaccio (£1.50 supplement p/p)

*
Local Roast Duck Confit served with a Redcurrant Jus
Local Rack of Roast Lamb served with a Red Wine Jus
Fresh Fillet of Sea Bass (or Hake) served with a Tomato Salsa (summer)
Or with a Lemon and Tarragon Cream Sauce (winter)
Spinach Roulade filled with Curd Cheese, rolled in Walnuts
and served with a Roasted Red Pepper Sauce (summer)  (v)
Parsnip Roulade filled with Sage and Onion Stuffing
and served with a Rich Red Onion Gravy (winter)  (v)

-All are served with Seasonal Vegetables and Potatoes-

*   *
Rich Chocolate Rum Truffle Torte with Fruit Coulis
Meringue Nests filled with Devon Cream & Fresh Strawberries (summer)
Or a Fruit Compote (winter)
Brandy Snap Basket with a Trio of Sorbets
Selection of Local Cheese and Biscuits