This classic style of wedding catering is still the most popular. Your guests simply sit back and relax and allow our team to serve you with a delicious 3 course meal.

You can choose up to 3 starters, main courses and desserts to create your own unique menu to offer your to guests, please see our menus below to give you some inspiration. Alternatively Wayne would be delighted to work with you to create something more bespoke.

Price £39.00 per person

Price includes:

White Linen Table Cloths
White Napkins
Waiting Staff
White China Plates
Silver Cutlery
Salt & Pepper

Starters

Homemade seasonal soup served with crusty bread and butter
Duck liver pate with pear and fig chutney and toasted brioche
Buffalo mozzarella, heritage tomato and rocket salad with rustic pesto reduced balsamic
Gin cured salmon, wasabi avocado, compressed melon and pickled cucumber
Ham hock terrine with piccalilli and toasted sour dough
Crispy goats cheese apple and beetroot, watercress and candid pecans
Crispy duck salad with glass noodles and hoi sin and orange dressing
Free range chicken Caesar salad, with little gem, shaved parmesan and rustic croutons
Prawn, salmon and avocado salad with Marie-Rose dressing
Seared scallops with chorizo, cannellini bean puree & lemon £3 supplement
Twice baked Dorset blue Vinney soufflé with pear, walnut and watercress salad
Oven baked field mushroom filled with risotto, shaved parmesan with wild rocket

Antipasti sharing stater £3.00 supplement. Honey roasted ham, salami, Palma ham, chorizoBruschetta with semi dried tomato & rustic pesto, Chargrilled vegetables, Buffalo mozzarella, tomato & rocket salad, Marinated olives, Assorted breads with virgin oil, aged balsamic & salted butter

Main Courses

(Note – You may choose up to a maximium of 3 options, when you choose more than 1 main course, we will decide on suitable vegetable and potato garnish for all)
Free-range chicken breast filled with spinach and ricoatta, wrapped in Serrano ham, served on basil crushed potatoes with tomato cacciatore sauce and fine beans
Fillet of wild sea bass served on Mudeford crab mash with dressed rocket leaves and clam chowder
Pan fried rump of Dorset lamb with pistachio crust, dauphinoise potato, Sopley asparagus, chantenay carrots with port and redcurrant sauce
Slow roast Bridport pork belly, wholegrain mustard mash, braised cabbage with bacon and shallot, cider jus
Set trout,  olive pressed potatoes, samphire roasted tomatoes and rustic pesto
Roasted breast of guinea fowl £3.00 supplement –  fondant potato, parsnip purée, cavlo nero, New Forest mushrooms, parmesan baked onion and Jus
Corn fed chicken breast, New Forest mushrooms, champ mash, tender stem broccoli and chardonnay cream sauce
Fillet of sea bream with chive crushed potatoes and chorizo ratatouille
Braised shank of Dorset lamb with root vegetables, butter beans and rosemary and parsnip mash
Sirloin steak with sauté potatoes, grilled tomato & mushroom, rocket leaves and peppercorn sauce
Hampshire beef fillet steak £5.00 supplement – Served on brioche crouton with pate , roasted shallots, horseradish mash, baby vegetables and Madeira Jus
Duo of venison £5.00 supplement – Pan fried loin and homemade pie with celeriac dauphinoise potato, chestnut purée, braised cabbage and red wine sauce
Mediterranean vegetable and buffalo mozzarella stack with roasted red pepper sauce and basil oil
New forest mushroom tagliatelle, in a tarragon cream sauce with roasted cherry tomatoes and truffle oil
Cannelloni of sautéed spinach and ricotta cheese with tomato sauce and dressed leaves

Roasted butternut squash with Mediterranean vegetables and herby seeds

Stuffed peppers filled with roasted vegetable cous cous and tomato and cumin sauce

Desserts

Trio of mini desserts – Cherry bakewell tart, Sopley berry pavlova and sparkly chocolate brownie (to be taken by the entire adult wedding party)

Individual plated desserts

Summer pudding with clotted cream
Orange and passion fruit tart with orange caramel sauce
Baked vanilla cheesecake with glazed raspberries
Lemon tart with raspberry sorbet and hazelnut praline
Double chocolate cheesecake with Belgian chocolate sauce
Lemon meringue tart with raspberries & pistachio praline
Dorset apple cake with salted caramel and clotted cream
Crème brûlée with poached pear and brownie pieces and shortbread biscuit
Warm cherry Bakewell tart with pistachios and cherry ripple ice-cream
Sticky toffee pudding with vanilla ice-cream and salted caramel sauce
Warm chocolate brownie with vanilla bean ice-cream