FOOD & DRINK
Our talented Head Chef and the Shilstone Kitchen Team are dedicated to providing delicious wedding menus that stand
out from the crowd for their creativity, fusion of flavours and commitment to quality ingredients.
We work closely with our handpicked suppliers to ensure that your day is filled with the finest food and service.
The below are example menus, and content and prices are subject to change.
CANAPES
Tiny Parmesan and Rosemary Shortbreads with Roast Cherry Tomatoes and Feta (V)
Rye Bread with Smoked Salmon and Horseradish
Crème Fraiche
Sesame Coated Sweet Potato Wedges with a
Peanut Butter Dip (VE)
Oatcake with Goat’s Cheese and Chili Jam (V)
Fresh, Devon Crab on Crostini with a Lime Mayo
Spinach and Feta Filo Parcels (V)
Mini Thai Fishcakes with Sweet Chili Dipping Sauce
Chicken Liver Parfait with Brioche Toast
and Red Onion Confit
Mini Chinese Style Spring Rolls with a
Sweet Chili Dipping Sauce (VE)
Butternut Squash and Spinach Frittata with
Crème Fraiche and Pesto (V)
Butternut Squash and Chorizo Skewers
Crushed Minted Pea on Crostini (VE)
Lamb Polpettini with Yoghurt Mint Dip
Tandoori Tofu Skewer (VE)
Mini Sausages with a Honey Mustard Glaze
Prawn Marie Rose Tartlets
Tortilla Chips with Homemade Guacamole (VE)
Chicken Tikka Skewers
Mozzarella, Cherry Tomato and Pesto Tartlet (V)
Crushed White Bean and Garlic on Crostini (VE)
Our three-course Wedding Breakfast Menus start from £38.00 + VAT per head.
THE RUSTIC
Starter
Chicken and Apricot Terrine, Shaved Carrots, Carrot Puree, Carrot Tops and Savoury Granola
Or
Ham Hock and Pea Terrine, as above, with Smoked
Ham Pearls
Refreshing Tomato Bruschetta with Mozzarella and Basil (V)
White Bean or Chickpea Soup with a Pancetta Crumble, Lemon Oil, Parsley Garnish, served with Sourdough Bread
Homemade Roasted Red Pepper and Tomato Soup
served with Rustic Bread (V)
Main
Slow Roasted Belly of Pork with Wilted Greens and Cider and Apple Sauce on a bed of Creamy Mashed Potato
and Seasonal Vegetables
Dessert
Sticky Toffee Pudding with Fudge Sauce and Double Cream
Vanilla Panna Cotta, Crème Anglaise and Fruit Puree
Sharing Style Summer Eton Mess
THE GASTRO
Starter
Garlic and Herb Creamy Mushrooms on Bruschetta (V)
Greek Style Salad with Tomato, Feta and Olives (V)
Chicken Terrine with Brioche Toast and Mixed Leaves
Main
Pork Cutlet with Potato Fondant, Apricot Jam, Chargrilled Parsnip, Parsnip Puree, Shaved Baby Beetroot,
and a Szechuan Sauce
Beef Shin Crépine with Cream of Potato, Dauphinoise Potatoes, grilled Spring Onions, Shallot and Onion Puree
and a Red Wine Jus
Retro Coq au Vin on a bed of Mash served
with Savoy Cabbage
Dessert
Sharing Style Towered Chocolate Brownies and Berries
Baked New York Cheesecake with Fruit Compote
Bailey’s Tiramisu
THE AFICIONADO
Starter
Crumbled Goat’s Cheese with Roasted Beetroot, Toasted Pine Nuts and Mixed Leaves with a Walnut Dressing (V)
Dill Blini with Smoked Salmon, Crème Fraiche,
Lemon and Chives
Chicken Liver Parfait with Toasted Brioche, Red Onion Chutney and Caramelised Sour Cherry
Main
Mozzarella and Pepper stuffed Chicken, wrapped in Smoked Bacon, garnished with Roasted Vine Tomatoes, a Basil Pesto served with New Potatoes and Seasonal Mixed Vegetables
Pan Fried Lamb Rump (Sliced), Broad Bean and Pea Gnocchi, Red Wine Jus and Pea Shoots
Duck Breast with a Plum Sauce, Potato Cake
and Red Cabbage
Dessert
Apple and Amaretti Tart with Vanilla Mascarpone
Lemon Tart with Raspberry Coulis
Chocolate Mousse Pot with Chantilly Cream and Berries
THE PHOENIX
Starter
Honey Glazed Duck with a Pomegranate Dressing on a
Mixed Leaf Salad
Agnolotti with Seasonal Filling (Truffle or Butternut Squash),
Green Oil and Parmesan Shavings
Cheese Souffle, Parmesan Sauce, Apple Compote, Chive Oil,
dressed with Micro Cress
Poached Salmon in Sparkling Wine with a Lemon Gel, Sourdough Croutons, Pickled Shallots and Cucumber dressed with Micro Cress
Main
Fillet of Beef with Red Wine or Wild Mushroom Sauce, Dauphinoise Potatoes and Wilted Spinach
Beef Bourguignon on a bed of Celeriac Mash served
with Savoy Cabbage
Cod Fillet in a Herb Butter served with a Barley Risotto, Carrot, Chive Oil and a Parmesan Sauce
Dessert
Dark Chocolate and Hazelnut Delice with Raspberries and Vanilla Ice Cream
Pear Frangipane with Crème Fraiche
Strawberry Cannoli with Strawberry Crisp, Purée, and Fresh Strawberries
VEGETARIAN & VEGAN
Starter
Roasted Aubergine with Tahini Sauce (VE)
Or
Roasted Aubergine “Italian Style” – Cherry Tomatoes and Baked with Vegan Cheese (VE)
Baked Portobello Mushrooms on Rustic Toast with a Lemon, Herb and Olive Oil Dressing (VE)
Main
Thai Style Vegetable Curry made with Coconut Milk
served on a bed of Rice (VE)
Creamy Vegetable and Cashew Nut Curry
served on a bed of Rice (VE)
Cauliflower Steak with Rose Harissa, Tahini Sauce
and Rose Petals (VE)
Butternut Squash and Spinach Risotto (VE)
Vegetable Moussaka (V)
Pea and Shallot Tortellini (V)
Red Onion and Goat’s Cheese Tartlet on a bed of Rocket, served with New Potatoes and Seasonal Vegetables (V)
Mushroom, Asparagus and White Wine Pie served with Creamy Mash Potato and a medley
of Seasonal Vegetables (V)
Dessert
Plums in Spiced Red Wine (VE)
Poached Pears with Vanilla and White Wine (VE)
Spiced, Baked Apples with a Dried Fruit and Hazelnut Crumble (VE)
