Wedding Breakfast Menu 2011

Starters

Roast Tomato and Basil Soup with Chive Cream.

Pressed Free Range Chicken & Ham Hock Terrine with Cider Jelly, Basil Brioche and Tomato & Ginger Chutney.

Tomato Assiette, (Tomato Jelly, Gazpacho, Mozzarella Salad).

Terrine of Salmon, Smoked Mackerel and Crayfish with Tomato & Olive Bread,
Green Beans and Sorrel Dressing.

Tian of Hot Smoked Salmon with Horseradish Toast and Roast Lemon Dressing
(served cold).

Confit Duck, Goat’s Cheese and Parma Ham Roulade with Pepper Syrup, Roquette Salad and Herb Croutons.

Herb Crusted Goat’s Cheese with Red Onion, Tomato and Olive Salad.

Main course

Free Range Chicken Breast with Fondant Potato, Leeks and Tarragon Sauce.

Braised Shin of White Peak Beef with Basil Mash, Carrot Purée and Watercress.

Breast of Guinea Fowl with Slow Roast Leg, Butternut Squash Sauce and Celeriac.

Fillet of Derbyshire Lamb with Chicken & Basil Mousse, Nutmeg Potato Gratin,
Buttered Greens and Tomato & Rosemary Dressing.

Wild Mushroom & Spinach Oatcake Mille Feuille with Parmesan Crisp and Butternut Squash.

Pan Fried Seabream Fillet with Chorizo, Roast New Potatoes,
Tangled Leeks and Sundried Tomato Dressing.

Fillet of Salmon with Champ Mash, Samphire, Parsley and Lemon Butter Sauce.

Fragrant Courgette & Tomato Curry with Wilted Spinach, Quinoa and Leek Bhaji.

Dessert

Losehill House Rosé Wine & White Chocolate Trifle with Fresh Berries.

Baked White Chocolate Cheesecake with Passion Fruit.

Glazed Lemon Tart with Lemon Curd and Crème Fraiche.

Dark Chocolate Crème Brûlée with Hazelnut Sablè and Vanilla Marshmallow.

Lemon Assiette. (Lemon Tart; White Chocolate and Lemon Mousse;
Lemongrass Pannacotta with Lemon Tuille).

Dark Chocolate Mousse with Berry Coulis and Ginger Sablè.

Orange and Passion Fruit Tart with Orange Tuille and Passion Fruit Syrup.

Summer Berry Pudding with Pimms Pannacotta.

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We look forward to welcoming you to Losehill House...