Lily and Marcus had their wedding reception at the roost on Saturday 19th October.
Carved Ham
Served with homemade Foccacia bread
Selection of Home made Dips
Houmous, Tzatzaki, Spicy Tomato
Grilled Pitta Bread
Feta Cheese marinated in olives oil and Herbs
Sit Down Dinner
Bread with butter on the table + gluten free bread
Starter
Salmon beetroot gravalax with beetroot puree. micro salad and fresh horseradish
Main Course
7 hours slow cook Lamb shank in Cotes du Rhone and garlic jus
or
Summer vegetable tower with Portobello mushrooms, grilled courgette aubergine, buffalo mozzarella and spicy tomato coulis
Sides:
on the main plate: Butter mash Potatoes
Served as sharing side
Roasted winter root vegetables
Kale in garlic butter
Individual cake
Beetroot and chocolate brownies
Polenta and orange cake
Courgette and walnuts cakes
Almond and raspberry cakes
Evening Buffet
Salt beef and mustard Brick lane Bagels
4 Tiers Cheese Wedding Cake
Dorstone
White Nancy
Cashel Blue (Irish)
Keen’s Cheddar
Served with grapes, chutney, celery , crakers, oat biscuit
