Wedding Menus at The Lyric Rooms

 

On Arrival

 

A Celebration Drink

(A choice Of Bucks Fizz, Sparkling Wine, Red or White Wine, Sherry, Orange Juice)

 

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Appetiser 

 

A choice of one of the following

 

Chefs Homemade Soup Served with Crispy Croutons

Roast Vine Tomato and Rocket (V)

Potato and Roast Pepper (V)

Minestrone (V)

Rustic Vegetable (V)

Cream of Leek and Potato with Crème Fraiche (V)

Celery and Stilton (V)Cream of Mushroom and Tarragon (V) 

Carrot, Apple and Butternut Squash (V)

 

Locally sourced Field Mushrooms sautéed with White Wine Parsley and Spinach served with Brie Toasted Croute (V)

 

Homemade Chicken Liver and Smoked Bacon Parfait served with a Spiced Apple and Pear Chutney and Crisp Toast

 

Natural Smoked Mackerel Terrine enhanced with Horseradish set on a Spinach and Herb Salad with a Prawn Cream

 

A duo of Cantaloupe and Honeydew Melon Ribbons with a Wild Blueberry and Garden Mint Syrup (V)

 

Fan of seasonal Melon simply served with a Wild Strawberry and Orange Compote enhanced with Schnapps (V)

 

Prawn SalsaCold Water Prawns in a richly seasoned Mayonnaise Dressing on a Crisp Bed of Autumn Salad Leaves

 

Roasted Vine Tomato flavoured with Sage and Brie Tarts served with Dressed Seasonal Leaves

 

Oaked Smoked Salmon and Asparagus Scroll

(Asparagus Marinated In Lime Dill and Honey Wrapped With Scottish Oak Salmon with Dressed Rocket)

(Extra £1.00 per Head)

 

All served with a bread accompaniment

 

GLASS OF HOUSE RED OR WHITE WINE OR ORANGE JUICE

 

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Main Courses

 

A choice of one of the following

 

Roast Striploin of Local English Beef served with Homemade Yorkshire Puddings Horseradish Sauce and Red Wine Gravy

Extra £2.00 per Head

(This can be carved In the Room - Maximum 70 People Extra £3.00 Per Head)

 

Thinly Sliced Topside of Beef Rolled with Mushroom Thyme and Garlic Farce Complimented with a Madeira Jus

 

Prime Fillet Steak Set on a Baked Croute Topped with a Rich Liver Pate accompanied with a Cognac and Herb Jus

(Extra £3.00 Per Head)

 

Rosemary and Garlic Studied Roast Leg of English Lamb Served with Apricot and Sage Stuffing and a Lamb Jus Red Wine Sauce

(Extra £1.50 Per Head)

 

Slow Cooked Shank of Lamb Simmered Gently with Sweet Peppers Caramelised Red Onion and a Bold Cabernet Sauvignon

 

Tender Pieces of Lamb Shoulder Braised In Red Wine and Local Market Vegetables Topped with a Crisp Sautéed Potato Layer

 

Roast Loin of British Pork Traditionally with a Sage and Onion Stuffing, Homemade Apple Sauce and a Natural Jus

 

Pork Loin Steak Braised with Purple Sage, Sweet White Onion and Cider finished with a Natural

Reduction enhanced with Pommery Mustard

 

Traditional Roast Lincolnshire Turkey Served with Pigs In Blankets, Cranberry and Bread Sauce with a Rich Force Meat Stuffing

 

Tender Roast Chicken Breast accompanied with Sausage and Bacon, a Rich Red Wine Gravy and Sage and Onion Stuffing

 

Chicken Supreme Baked in a Fricasse of Wild Mushroom, Baby Onion and Smoked Bacon with a Tang of Basil

 

Baked Filet of Salmon with a Herb Crust Enhanced with Garlic accompanied with a Rich Chervil Hollandaise

 

Vegetarian

 

Filo Baskets filled with Stroganoff Vegetables

 

Leek, Spinach and Chestnut Mushroom Strudel with a Watercress Sauce

 

 

Dessert 

 

A choice of one of the following

 

Layered Meringue Tower with Caramelised Fruits finished with a Rich Dark Chocolate Sauce

 

Seasonal Fruit Pavlova with Lashings of Fresh Cream

 

Homemade Bakewell Tart finished with Crème Fraiche

 

White Chocolate and Toasted Almond Roulade with an Amaretto Sauce

 

Caramelised Orange, Lime and Passion Fruit Mousse with Vanilla Shortbread

 

Traditional Crème Brulee with a Caramelised Topping and Fresh Wild Berries

 

Double Chocolate Truffle Torte with Vanilla Infused Cream

 

Traditional Profiteroles filled with Lashings of Chantilly Cream served with Hot Chocolate Sauce

 

 

A Selection of Cheese and Biscuits Served with Grapes

Extra £2.50 Per Head

(Cheese and Biscuits can be served as an option to a Sweet)

 

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Coffee/Tea Served with Cream/Milk and Mints

 

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Glass of Sparkling Wine for Toast

Serving of your wedding cake

 

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Evening Buffet

 

Selection of Brown and White Sandwiches with Salad Garnish

Honey Roast Ham and Mustard  

Cheese and Pickle 

Egg Mayonnaise and Watercress

Tuna Mayonnaise and Cucumber

 

Hot Cocktail Sausages baked with course grain Mustard and clear Honey, Seasoned Potato Wedges served with a dip,

Hot Pizza with various Meat and Vegetarian toppings, Crudities served with a trio of dipping sauces,

Selection of Crisps and Savoury Snacks

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