The Richmond Restaurant                     Richmond Restaurant

Wedding Breakfast
Main Course Selection


BAND E - £15.00

A panache of courgettes, mushrooms and shallots bound with a port wine
sauce then set in a delicate pastry box

A pot pourri of seasonal vegetables and nuts wrapped with herb pancake then coated
with a mature cheddar cheese sauce

Wild mushroom risotto served with chargrilled vegetables and a rich tomato sauce

BAND F - £16.50

A poached chicken breast served with
a tarragon and cream sauce topped with crispy bacon

Chicken breast wrapped with Parma ham baked in the oven and set on
a bed of sliced mushrooms with a port wine sauce

A classic roast chicken served with game crisps and a thyme scented sauce

Fillet of salmon lightly steamed and topped with a fine dice of tomato and mushrooms,
finished with a white wine and cream sauce infused with dill

BAND G - £18.75

Saddle of lamb cooked pink then topped with sundried tomato, shallots and
basil finished with a sauce infused with all the flavours of cooking

Roast loin of pork, honey glazed and complemented with a sage flavoured sauce

Boneless guinea fowl panfried and set on a mount of ratatouille coated with
a light garlic sauce

Fillet of pork roasted in the oven with an orange scented butter served with
a prune and brandy sauce

BAND H - £19.50

Traditional roast sirloin of beef served with Yorkshire pudding and finished with a
rich red wine sauce

Duck breast cooked until pink, sliced onto a selection of honey roasted root vegetables
and served with a port wine sauce

Served with a selection of three freshly cooked vegetables and a
potato dish to complement the main course

Dessert Selection

BAND I - £6.75

A light and tangy lemon tartlet set on a lake of crème anglaise

Summer pudding crammed with raspberries, strawberries, blackcurrants and blackberries
finished with a spoonful of crème frâiche

A vanilla seed crème brulée topped with a brown sugar crust and served
with a crisp shortbread and poppy seed biscuit

Profiteroles crammed with double cream and coated with a dark chocolate sauce

Meringue topped with seasonal fruits and whipped cream then coated with a
sharp raspberry sauce

Cold rice pudding with a hot toffee sauce studded with nuts

Strawberry cheesecake set on a duo of vanilla and strawberry sauce

White chocolate and Archers mousse served with chocolate chip cookies

A selection of farmhouse cheese with French bread or biscuits

BAND J - £2.25

Freshly brewed coffee and a selection of mints

 

LYSSES HOUSE HOTEL
High Street, Fareham, Hants, PO16 7BQ, UK
Tel: (01329) 822622
Fax: (01329) 822762
Email: lysses@lysses.co.uk
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