Weddings at The Crown Hotel
The Crown offers 3 different Wedding Menu packages for your special day and to suit your budget.
Choose from our Gold, Silver or Bronze Wedding packages that are detailed below.
Wedding menu
the ‘gold’ package
£40 per person
Champagne and canapés to start
French onion soup with gruyere cheese
Orford smoked salmon with fennel and apple mousse
Tiger prawn and avocado cocktail with bloody Mary sauce
Smoked ham and chanterelle mushroom salad
Terrine of free range chicken and pistachio nuts with sloe gin chutney
Fillet of beef and mushroom Wellington with fondant potato and port jus
Lobster and monkfish crumble
Rack of English lamb with thyme and rosemary crust, fresh redcurrants and potato gratin
Grilled lemon sole with samphire, new potatoes and caper butter
Butternut squash, sage and ricotta savoury cheesecake with smoked tomatoes and balsamic syrup
Baked Alaska with strawberry and mint compote
Profiteroles with homemade vanilla ice cream and warm chocolate sauce
Blackberry, chocolate and clotted cream gateau
Fresh fruit kebabs caramelised with rum, brown sugar and crème fraiche
English and French cheeses with quince jam and biscuits
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the ‘silver’ package
£30 per person
Parsnip and apple soup with cream and sage crisps
Deep fried crab cakes with chilli jam
Duck pate with onion and Grand Marnier chutney
Baked goats cheese on cornbread toast with thyme and balsamic syrup
Free range chicken fricassee with Parisienne potatoes
Navarin of English lamb with white wine and baby vegetables
Baked cod in fresh herb breadcrumbs, parsley sauce and spring onion mash
Lasagne of Scottish girolle mushrooms, roast red peppers and mascarpone
Chocolate and Baileys cheesecake
Plum crumble with almonds and clotted cream
Caramelised apple crème brulee
English and French cheeses with quince jam and biscuits
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the ‘bronze’ package
£25 per person
Spring onion and potato soup with Ilchester cheddar croutons
Whitebait with lemon and chive mayonnaise
Smoked Bramfield ham and watercress salad, grain mustard vinaigrette
Slow cooked Henley pork belly, sage and apple sauce, honey roasted carrots and Aspalls cider jus
Steak, chestnut mushroom and St. Judes ale pie
East coast smoked haddock fishcakes with lemon and parsley sauce
Roast artichokes on Italian focaccia bread with olives, parmesan and rosemary oil
Russet apple crumble with homemade vanilla custard
Chocolate and orange mousse
Sticky toffee pudding with butterscotch sauce |
Weddings
