Wedding menu ideas
The chefs at Bedruthan design delicious and inspiring menus using the best local and seasonal produce. Our executive chef is on hand to discuss your requirements and will work closely with you to design your perfect menu. Each bride and groom is offered the chance to visit the hotel for a menu tasting before final decisions are made.
Bedruthan wedding breakfast menus are £35.00 per head (the winter menu is £40.00)
(2008 prices)
Spring
- Cornish razor clams/spider crab with Yarg beignets and a mizono,lardon and walnut salad
- Cornish Spring Rack of Lambon a red onion marmalade, potato and watercress rosti, saffron and rosemary cream
- Elderflower and honey soufflé served with honeycombe ice cream
Summer
- Seared Pigeon Breast, Cornish early potato salad, confit shallots and a brandy syrup
- Cornish Beef Fillet topped with Falmouth Queen seared Scallops, buttered runner bean and globe artichokes, served with a port and thyme jus.
- Cornish Strawberries and clotted cream, almond and peppercorn sable biscuit and strawberry crisps
Autumn
- Terrine of wild mushroom, artichoke and beetroot with chive verde
- Loin of Pork with a shallot and turnip rosti, apple fritters and game chips
- Warm plums served with vanilla pannacotta
Winter
- Spiced fillet of Sea Bass on a White Truffle potato puree and thyme jus
- Seared Venison Steak on a wild mushroom risotto, braised fennel served with a chestnut and cep veloute
- Milk chocolate and fudge torte served with vanilla rice pudding ice cream
