Canapés
Thai chicken skewers with peanut satay dipping sauce
Prosciutto wrapped pear & Gorgonzola rolls with watercress
Bourbon glazed crispy pork belly bites with bbq dip
Sea bass ceviche spoons with chilli, lime, cucumber and coriander
Goat cheese and red pepper bruschetta
Mini cheese & chive soufflés
Lemony king prawns wrapped with steamed mangetout
Gruyere cheese croustades with black olives (mini quiche cups)
Selection of home made dips served with crudités, and pitta chips
Mini Yorkshire puddings filled with Devon ruby fillet, horseradish crème fraîche and watercress leaves
Devon pork chipolatas with honey, mustard dip
Quail Scotch eggs with mustard mayonnaise
Wasabi shrimp with avocado on rice cracker
Smoked mackerel pâté on melba toast
Melon and prosciutto cocktail sticks
Starter Course
Crab, avocado and tomato tian (layered salad of white dressed Devon crab, tomato and avocado)
Vegetable tempura with minted chilli yoghurt
Stilton and port crumbed mushrooms with aioli dip
French onion soup with Gruyere cheese toast
Thai fish cakes served with mango, tomato and cumin salsa and lime mayonnaise
Twice baked cheese and chive soufflé with watercress, pear and pecan salad
Caramalised onion and dolcelatte puff tarts with pear, walnut and watercress salad
Seared duck breast and chicken livers upon a puff pastry shallot tart tatin with plum compôte served with dressed leaves
Burrata buffalo mozzarella with heritage tomatoes, basil, virgin oil, toasted pine nuts and balsamic reduction
Steamed asparagus spears with hazelnut buttered crumbs with soft quails eggs and hollandaise
Roasted goat cheese roll, wrapped in bacon served with rocket salad and roasted figs, dressed with balsamic dressing
Smoked salmon and asparagus terrine served with melba toast and Mediterranean caper berries
king prawn tempura with soy and ginger dipping sauce
Steamed Exe river mussels with shallot, cream and wine served with crusty French baguette
Seafood cocktail with prawns, smoked salmon served with avocado sorbet
Pan seared king prawns with lemon and piri piri butter
Seared local scallops, seared in the pan and served on celeriac purée with sautéed leeks, bacon, and wine cream sauce
Korean fried chicken thighs with spicy sauce and side salad
Monkfish and bacon on rosemary skewers with aioli and side salad
Calamari salad with and chilli lime dressing
Chicken liver parfait with onion marmalade and toasted sour dough
Meat Course
Devon Ruby fillet steak, peppercorn sauce served with potato and Gruyère dauphinoise, prosciutto wrapped fine green beans and blistered balsamic tomatoes
Slow cooked marinated Devon pork belly. Crackled pork rind, apple puree, garlic savoy garlic cabbage, carrots and a pork jus
Crispy skin chicken supreme with roasted garlic and tarragon sauce, celariac puree, courgette ribbons and marinated tomatoes
Chicken breast stuffed with sun blushed tomato, brie and basil served with creamed leeks, hassle back potatoes and a shallot sauce served with tender stem broccoli
Duck confit leg with seared duck breast. Cherry, Port sauce, creamed potato and seasonal greens
Fish Course
Herb crumbed loin of hake baked, with steamed clams, beurre blanc sauce, baby sautéed vegetables, and sautéed potatoes
Pan fried fillet of John Dory, linguini with a sherry vinegar, smoked bacon, brown shrimp, tomato, lemon and parsley cream sauce
Lemon sole fillets, pan seared with brown butter, nori, capers and lemon served with sautéed potatoes and greens of the season
Whole grilled bream with tomato and olive sauce, new potatoes and watercress salad
Skate with caper butter with butter bean and chorizo salsa and rocket salad with Samphire
Lobster Thermidor served with choice of either salad, vegetables and choice of potatoes (Market Price)
Roasted monkfish with herb purée and mustard beurre blanc served with baby potatoes and seasonal greens
Linguini with lobster, garlic, parsley & cherry tomatoes served with crusty bread and rocket and tomato salad
Vegetarian Course
Caramelised parsnip and coconut soup with parsnip bhajis
Spaghetti Norma with aubergine, tomato, ricotta, basil and pine nuts
Roasted sticky root vegetables on creamy polenta with parmesan, truffled mushrooms and salsa verde
Shitake mushroom and cheese fritters with roasted peppers, onion and aubergines
Thai vegetable green curry with coconut rice
Nut roast with ratatouille and tender stem broccoli
Roasted vegetable stack with melting Mozzarella drizzled with olive oil and Balsamic vinegar and a quinoa salad
Vegetables in spiced Indian curry with tomato, cumin, chili and coriander served with basmati and side of Sag Aloo
Dessert Course
Eton mess
Pineapple tarte tatin with coconut caramel sauce & vanilla bean ice-cream
Profiteroles with chocolate sauce
Sticky toffee pudding with clotted cream ice-cream
Lemon posset with thyme crumble
Lime cheesecake with pecan and ginger crust and raspberry coulis
Lemon meringue roulade with lemon curd, hazelnuts and raspberry coulis
Triple chocolate brownies with peanut butter served with praline ice-cream
Crème brûlée with seasonal fruits
Double chocolate mousse with hazelnut and chilli
Tiramisu
Apple tart tatin with vanilla ice cream
Banoffee pie
Chocolate lava pudding
Coconut panna cotta with tropical fruit salad and passion fruit sorbet
Griddled nectarines with local honey served with Mascarpone
Thai chicken skewers with peanut satay dipping sauce
Prosciutto wrapped pear & Gorgonzola rolls with watercress
Bourbon glazed crispy pork belly bites with bbq dip
Sea bass ceviche spoons with chilli, lime, cucumber and coriander
Goat cheese and red pepper bruschetta
Mini cheese & chive soufflés
Lemony king prawns wrapped with steamed mangetout
Gruyere cheese croustades with black olives (mini quiche cups)
Selection of home made dips served with crudités, and pitta chips
Mini Yorkshire puddings filled with Devon ruby fillet, horseradish crème fraîche and watercress leaves
Devon pork chipolatas with honey, mustard dip
Quail Scotch eggs with mustard mayonnaise
Wasabi shrimp with avocado on rice cracker
Smoked mackerel pâté on melba toast
Melon and prosciutto cocktail sticks
Starter Course
Crab, avocado and tomato tian (layered salad of white dressed Devon crab, tomato and avocado)
Vegetable tempura with minted chilli yoghurt
Stilton and port crumbed mushrooms with aioli dip
French onion soup with Gruyere cheese toast
Thai fish cakes served with mango, tomato and cumin salsa and lime mayonnaise
Twice baked cheese and chive soufflé with watercress, pear and pecan salad
Caramalised onion and dolcelatte puff tarts with pear, walnut and watercress salad
Seared duck breast and chicken livers upon a puff pastry shallot tart tatin with plum compôte served with dressed leaves
Burrata buffalo mozzarella with heritage tomatoes, basil, virgin oil, toasted pine nuts and balsamic reduction
Steamed asparagus spears with hazelnut buttered crumbs with soft quails eggs and hollandaise
Roasted goat cheese roll, wrapped in bacon served with rocket salad and roasted figs, dressed with balsamic dressing
Smoked salmon and asparagus terrine served with melba toast and Mediterranean caper berries
king prawn tempura with soy and ginger dipping sauce
Steamed Exe river mussels with shallot, cream and wine served with crusty French baguette
Seafood cocktail with prawns, smoked salmon served with avocado sorbet
Pan seared king prawns with lemon and piri piri butter
Seared local scallops, seared in the pan and served on celeriac purée with sautéed leeks, bacon, and wine cream sauce
Korean fried chicken thighs with spicy sauce and side salad
Monkfish and bacon on rosemary skewers with aioli and side salad
Calamari salad with and chilli lime dressing
Chicken liver parfait with onion marmalade and toasted sour dough
Meat Course
Devon Ruby fillet steak, peppercorn sauce served with potato and Gruyère dauphinoise, prosciutto wrapped fine green beans and blistered balsamic tomatoes
Slow cooked marinated Devon pork belly. Crackled pork rind, apple puree, garlic savoy garlic cabbage, carrots and a pork jus
Crispy skin chicken supreme with roasted garlic and tarragon sauce, celariac puree, courgette ribbons and marinated tomatoes
Chicken breast stuffed with sun blushed tomato, brie and basil served with creamed leeks, hassle back potatoes and a shallot sauce served with tender stem broccoli
Duck confit leg with seared duck breast. Cherry, Port sauce, creamed potato and seasonal greens
Fish Course
Herb crumbed loin of hake baked, with steamed clams, beurre blanc sauce, baby sautéed vegetables, and sautéed potatoes
Pan fried fillet of John Dory, linguini with a sherry vinegar, smoked bacon, brown shrimp, tomato, lemon and parsley cream sauce
Lemon sole fillets, pan seared with brown butter, nori, capers and lemon served with sautéed potatoes and greens of the season
Whole grilled bream with tomato and olive sauce, new potatoes and watercress salad
Skate with caper butter with butter bean and chorizo salsa and rocket salad with Samphire
Lobster Thermidor served with choice of either salad, vegetables and choice of potatoes (Market Price)
Roasted monkfish with herb purée and mustard beurre blanc served with baby potatoes and seasonal greens
Linguini with lobster, garlic, parsley & cherry tomatoes served with crusty bread and rocket and tomato salad
Vegetarian Course
Caramelised parsnip and coconut soup with parsnip bhajis
Spaghetti Norma with aubergine, tomato, ricotta, basil and pine nuts
Roasted sticky root vegetables on creamy polenta with parmesan, truffled mushrooms and salsa verde
Shitake mushroom and cheese fritters with roasted peppers, onion and aubergines
Thai vegetable green curry with coconut rice
Nut roast with ratatouille and tender stem broccoli
Roasted vegetable stack with melting Mozzarella drizzled with olive oil and Balsamic vinegar and a quinoa salad
Vegetables in spiced Indian curry with tomato, cumin, chili and coriander served with basmati and side of Sag Aloo
Dessert Course
Eton mess
Pineapple tarte tatin with coconut caramel sauce & vanilla bean ice-cream
Profiteroles with chocolate sauce
Sticky toffee pudding with clotted cream ice-cream
Lemon posset with thyme crumble
Lime cheesecake with pecan and ginger crust and raspberry coulis
Lemon meringue roulade with lemon curd, hazelnuts and raspberry coulis
Triple chocolate brownies with peanut butter served with praline ice-cream
Crème brûlée with seasonal fruits
Double chocolate mousse with hazelnut and chilli
Tiramisu
Apple tart tatin with vanilla ice cream
Banoffee pie
Chocolate lava pudding
Coconut panna cotta with tropical fruit salad and passion fruit sorbet
Griddled nectarines with local honey served with Mascarpone