Wedding Menu
- Canapés
- Starters
- Main Courses
- Desserts
- Evening Food
Canapés
Canapés
Glazed chorizo skewers
Crispy filo prawns with smoked sweet chilli sauce
Seared rump steak and horseradish cream profiterole
Nocellara del Belice olives (V)
Vegetable samosas with mango chutney (V)
Smoked mackerel, crispbread and black pepper sour cream
Crispy whitebait with tartar sauce
Sticky honey and mustard glazed chipolatas
Mini prawn cocktail with smoked paprika
Goats cheese and red onion tartlet (V)
Skewer of cherry tomato, purple basil pesto and mini mozzarella (V)
Garlic and Gruyère ciabatta (V)
Parma ham and smoked cheddar rarebit
Smoked salmon blini with crème fraîche and caviar
Smooth Chicken liver parfait toast
Roast mediterranean vegetable and parmesan crostini (V)
Sesame falafels with tzatziki (V)
Garlic, sun-dried tomato and cream cheese tartlet (V)
Sausage rolls with fennel salt
Mini jacket potatoes with sour cream and chives (V)
Devon blue cheese and pickled walnut toast (V)
Crayfish tails and salami skewer cooked in garlic butter
Pea and truffle bruschetta (V)
Chermoula humous with warm flat bread soldiers (V)
Smoked salmon egg custard tart
Tomato and buffalo mozzarella flatbread with basil (V)
Grilled courgette bruschetta (V)
Smoked duck on beetroot cracker with spiced apple
Spiced black pudding and quince jelly on toast
Pan seared scallop skewers with lemon and garlic butter (S)
Tuna tartar tartlet with mango, lime and coriander (S)
Roast tenderloin of pork with apple chutney and rosemary (S)
Starters
Bread Course
Bread course (S)
Selection of mixed bread rolls with salted butter
Deluxe Bread course (S)
Warm olive and oregano Focaccia, sourdough, garlic and coriander flat bread and salted butter
(S) denotes that a supplement charge will be applicable. Please contact us for more information about this.
Plated Starters
(S) denotes that a supplement charge will be applicable. Please contact us for more information about this.
West country Crab cake with sweet chilli dip and shallot salad
Torched goat’s cheese with beetroot puree, roasted beetroot, salad leaves and croutons (V)
Smoked chicken salad with croutons, sun-blush tomatoes, parmesan and balsamic
Minestrone soup with pesto and parmesan shavings served with warm bread (V)
Cheese and beer croquettes, rocket salad and chipotle mayo (V)
Ham hock and pea terrine with fig chutney, salad leaves and mini bread loaf
Locally Smoked salmon with dill crème fraîche, endive salad, lemon and cornichons
Prawn cocktail with smoked ‘Mary rose’, spiced avocado puree, crisp lettuce and grissini
Crispy and sliced chorizo salad with goat’s curd, capers and Jerez sherry vinegar dressing
Chicken Caesar salad with bacon, baby gem, parmesan, croutons and a creamy dressing
Pulled duck and rice noodle salad with coriander, honey, lime and hoisin dressing
Chicken liver and wild mushroom pate with Cumberland sauce and a mini granary loaf
Fillet of Exmouth mackerel with chermoula sauce and fennel salad
Pan seared halloumi, radish and apple with ciabatta croutes (V)
Eggs Benedict with smoked salmon, toasted muffin, hollandaise and chives
Chicken and apricot terrine with apricot and ginger chutney and watercress salad
Goats curd with rhubarb jelly, baby leaf salad and rye crisps (V)
Chorizo and red pepper quiche with pea shoot salad and a mustard dressing
Crayfish and prawn ravioloni with parmesan velouté and buttered baby spinach (S)
Sharing Style Starters
Salami Milano, Mortadella, Prosciutto, Somerset mature cheddar, Cornish brie, olives, sun-blushed tomatoes and ciabatta with olive oil and balsamic
Baked camembert with honey, garlic and thyme and toasted bread with salad leaves and
caramelised onion chutney (V)
Smoked salmon, smoked mackerel, dill gravadlax, crayfish tails with lemon and black pepper crème fraîche, caper berries, cucumber ribbons and toasted rye bread
Selection of miniature pies with chipotle ketchup, chargrilled courgettes and cornichons
Sesame falafels, humous, baba ganoush, olives, pickled vegetables, salad leaves and toasted flat breads
Main Courses
Plated Main Courses
(S) denotes that a supplement charge will be applicable. Please contact us for more information about this.
Confit duck leg with stir-fry vegetables, apple puree and vanilla jus
Roast beef topside, Yorkshire pudding, honey carrots and red wine jus
Butter roasted chicken breast with pea tortellini, fresh peas and truffle velouté
Seared rump steak with roast tomato and mushroom, watercress and a red wine sauce
Honey and five spice duck breast with crispy won-ton and plum sauce
Tian of roasted aubergine, tomato and buffalo mozzarella with pesto sauce (V)
Roast belly pork with pork puffs, tomato chutney and smoked jus
Chilli and lime glazed fillet of salmon and bulgur wheat salad with watercress
Trio of roast sausages with herby mash potatoes and caramelised onion gravy
Ratatouille tart with Cornish brie, salad leaves and balsamic reduction (V)
Pan fried gnocchi with wild mushrooms, gruyere and freshly chopped herbs (V)
Roast chicken breast, charred asparagus, bacon and chicken jus
Pigeon Rossini with duck liver pate crouton, sauté mushrooms and red wine jus
Miso glazed rump steak with shiitake mushrooms and mange tout with a honey five spice sauce
Beetroot tortellini with roasted beetroot, walnuts and parmesan cheese (V)
Garlic marinated chicken breast with Italian sausage cannelloni and tomato Ragù
Honey and orange glazed bacon steak with celeriac slaw and a mustard and cider sauce
Roast sirloin steak, onion rings, watercress salad and peppercorn sauce (S)
Lamb rump with a fricassee of peas and red onions and a minted jus (S)
Fillet of beef with wild mushrooms, celeriac puree and a red wine jus (S)
Halibut roasted in butter, wilted greens, capers and salsa verde (S)
Sharing Main Courses
Boards of BBQ pulled pork, smoked chilli jam, Boston baked beans, coleslaw, potato salad and fresh bread
Boards of build your own beef burgers – Exmoor beef burgers in brioche buns with a selection
of pickles, ketchup, mustard, mayonnaise and cheese served with chips and salad
Picnic boards – Chicken liver pate, salami, smoked trout and cheddar with fig chutney, vegetable crudités, salted butter and crusty baguettes
Chicken shawarma with tahini yogurt, lemon cous cous and pomegranate, grilled aubergine, hummus, roasted peppers and Lebanese bread
Roast chicken breast and beef topside with Yorkshire pudding, chipolata sausages, roast potatoes, seasonal vegetables and jugs of gravy (S)
Carve at the table rolled and roasted lamb leg, served with ‘proper’ mint sauce, roast rosemary potatoes, seasonal vegetables and lamb gravy (S)
Roast porchetta with panzanella salad, zesty orange and fennel salad and baby potatoes
with Italian dressing
Afternoon tea boards – Selection of finger sandwiches, honey roast ham, Mediterranean vegetable tart, Devon scones with clotted cream and jam with iced carrot cake
(S) denotes that a supplement charge will be applicable. Please contact us for more information about this.
Desserts
Plated desserts
Chocolate and peanut butter stack with white chocolate ganache and caramel
Glazed tarte au citron with crème fraîche
Vanilla panna cotta with strawberry puree, honeycomb and fresh strawberries
Baked New York cheesecake with Dulce de leche and chocolate popping candy
Fresh fruit pavlova with Chantilly cream and wildflower honey
Black forest gâteau with cherry and kirsch
Vanilla ice-cream arctic roll, macerated strawberries and crushed dried strawberries
Apple pie with vanilla custard and clotted cream
Warm chocolate caramel brownie with chocolate coulis and clotted cream
Chocolate bavarois with cherry puree and cherry pearls
Summer berry pudding with fruit coulis and pouring cream
Tiramisu with coffee and dark chocolate mascarpone
Elderflower macerated strawberries with honeycomb and clotted cream
Trio of desserts (chocolate brownie, ginger nut cheesecake and tarte au citron)
Blueberry Bakewell with lime crème fraîche
Raspberry meringue pie, rosewater and white chocolate coulis
Baked lemon and ginger cheesecake with lemon curd
Treacle tart with clotted cream
Baileys brioche bread pudding with vanilla custard
Sticky toffee pudding with butterscotch sauce and clotted cream
Lime meringue pie with lemon cream and citrus pearls
Sharing Style Desserts
Eton mess with seasonal fruits and edible flowers
Apple and raspberry crumble with vanilla custard
Whole lemon tart to cut at the table with bowls of crème fraîche
Strawberry roulade with fresh strawberries and mint
Evening Food
Evening Food
Bacon rolls with ketchup
Chip butties with ketchup and malt vinegar
Pork pies with piccalilli and chutney
Selection of Cornish pasties with ketchup
Fish finger sandwiches with chunky tartar sauce
A selection of cheeses with quince jelly, chutney, grapes and biscuits
Evening Food Upgrades
Hot dog slider with mustard, ketchup and crispy onions (S)
Oven baked pie and mashed potato with gravy (S)
Scampi cones with lemon and skinny fries (S)
Chicken popcorn with BBQ salt and hash browns (S)
Dry rubbed BBQ pork, bread roll, apple sauce and slaw (S)
Battered cod goujons with chips and tartar sauce and ketchup (S)
Platters of pasties, pies, cold meats, bread and cheese with pickle (S)
Chicken curry with rice, naan bread and mango chutney (S)
(S) denotes that a supplement charge will be applicable. Please contact us for more information about this.
Kebab station – Boards of lamb koftas, pitta breads, falafels, hummus and tzatziki with a
minted salad and sliced red onions (S)
Whole sides of dill roasted salmon, fresh baked bagels, cream cheese (S)
