Canapés
- Berkswell and truffle tart
- Aranchini balls, chive emulsion
- Beef tartare, chickpea and rosemary wafer, mushroom ketchup
The Main Event
Starter – Duck liver parfait, prune ketchup truffle brioche
Main – Cotswold white chicken, peas, pea puree, Bearnaise sauce
Dessert – ‘TiramiStu’ – a wedding special created by head chef Stuart Deeley
The Afters
Porchetta ciabatta, apple sauce, skin on thyme roasted potatoes