Wedding Breakfast for the Bespoke Regular Tariff Wedding - Weddings in Wales at Craig y Nos Castle

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Wedding Breakfast for the Bespoke Regular Tariff Wedding

Wedding Packages > Menus

Craig y Nos Castle Wales Superior Wedding Breakfast

See when our next Evening Meal Wedding Menu Taster Evenings will be held here:

For More Wedding Meals, Evening Buffet etc - see Wedding Menu Index or scroll to bottom of page
This menu is not available as standard on our Special Wedding Package or our Midweek Wedding Package etc.

If you wish to upgrade to this menu, add £20.00 per head (taking you from the 2 course standard wedding breakfast to this 3 course wedding breakfast).



There are now two Superior Wedding Breakfast menus.  


Scroll DOWN THE PAGE to see the new menu.


You may choose items from one or the other menu below, or a course form both menus, up to two choices per course, with a third option available for vegetarians.




ORIGINAL SUPERIOR WEDDING BREAKFAST MENU CHOICES


Starters

Soup of The day- your choice of flavour

Classic Prawn Cocktail served with Chefs Tangy Marie-rose Sauce (or add Crab or Avocado or Pink Grapefruit)

Chicken Liver Parfait served with a caramelised Onion Chutney

Castle of Galia Melon Wafers with a Scoop of Sorbet (either Raspberry, Lemon, Blackcurrant or Champagne) finished with Fruit Coulis

Salad of Oak Smoked Salmon finished with a Dill & Lemon Crème Fraiche

Warm Goats Cheese Salad drizzled with Honey & a Rich Balsamic Syrup

Warm Caerphilly & Leek Tartlet with a Tomato & Walnut Salad

Salad of Parma Ham & Honeydew Melon finished with Balsamic Drizzle


Main Course

Freshly Roasted Meat of Your Choice choose from Beef, Turkey, Lamb, Pork or Gammon served with the Traditional Accompaniments

Slow Braised Welsh Lamb Shank on Creamy mashed Potato finished with a Rich Redcurrant & Rosemary Gravy

Salmon set on Roast Mediterranean Vegetables or Rocket Salad finished with a Tomato & Pepper Coulis

Pan-fried Chicken Supreme with an Asparagus & Pancetta Cream Sauce

Fillet of Beef Medallions served with a Whisky & Wild Mushroom Cream Sauce

Pan-fried Pork Loin Steaks served with a Cider, Sage & Apple Sauce

Barbary Duck Breast served with an Orange & Stem Ginger Sauce or Blackcurrant & Black Cherry Sauce

All the above main courses are served with Seasonal Vegetables & New Potatoes


Desserts

Warm Chocolate Fudge Brownie served with a rich vanilla ice-cream

Old Fashioned Sherry Trifle

Vanilla Cheesecake  topped with a Strawberry & Champagne Compote or a Rich Baileys & White Chocolate Sauce

Cream Filled profiteroles topped with either a Duo of Chocolate Sauces or warm Butterscotch Sauce

Classic Tangy Lemon Tart finished with Raspberry Coulis

Chocolate Cups filled with a Mousse of your choice (Strawberry, Chocolate, Baileys, Coffee & Tia Maria, Lemon)

Brandy Snap Basket filled with Fresh Fruits with a passion Fruit Cream

Traditional Eton mess served in a Crisp Basket

Home-made Crumble, flavour of your choice Apple & Cinnamon, Woodland Berry & Apple, Rhubarb & Ginger, Gooseberry, all served with Warm creamy Custard

Sticky Toffee Pudding with a Butterscotch Sauce served with Ice-cream or Custard




New Superior Wedding Breakfast Menu

Introduced April/May 2018


To Start

Wild Mushroom Cappuccino, Toasted Chestnuts & White Truffle Oil

Sweet Potato Veloute, Smoked Paprika, Crème Fraiche

Pea & Mint Soup, Braised Ham Hough

Chicken Liver & Foie Gras Presse, Olive Tapenade, Pear & Sauternes Chutney

Beetroot Cured Salmon, Goats Curd, Pickled Golden Raisins

Welsh Beef Carpaccio, Green Bean & Shallots, Quail Eggs


To Follow

Fillet of Welsh Beef, Mushroom Soubise, Truffle Buttered Green Beans, Port Jus

Roast Loin of Venison, Vegetable Gratin, Braised Red Cabbage, Raspberry Tea Jus

Pan Seared Corn Fed Chicken, Garlic Infused Fondant Potato, Glayva Café Au Lait

Herb Coated Tuna Loin, Olive & Oregano Crushed Potatoes, Red Pepperade

Dill & Lemon Crusted Halibut, Basil Mash, Smoked Garlic & Pancetta Beurre Blanc

Broad Bean & Ricotta Risotto, Thyme Essence

Fennel & Artichoke Risotto, Sauce Vierge


To Finish

Dark Chocolate Marquise, Amaretto Ice Cream, Honeycomb & Griotte Cherries

White Wine Poached Pear Tart, Heather Honey & Lavender Ice Cream, Calvados & Thyme

Iced Glayva Parfait, Butterscotch, Salted Caramel, Hazelnut Praline

Rhubarb & Grenadine Pavlova, Lemon Curd Ice Cream, Passionfruit

Chefs Selection of Welsh Cheeses, Grape Chutney, Homemade Oatcakes

Warm Dark Chocolate & Almond Brownie, Caramel Ice Cream, Drambuie


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