Canapés
Sea bass ceviche spoons with chilli, lime, cucumber and coriander
Wasabi shrimp with avocado on rice cracker
Smoked mackerel pâté on melba toast
Lemony king prawns wrapped with steamed mangetout
Gruyere cheese croustades with black olives (mini quiche cups)
Pork belly bites with BBQ dip
Chicken Satay
Goat cheese and red pepper bruschetta
Mini cheese & chive soufflés
Melon and prosciutto cocktail sticks
Prosciutto wrapped pear & Gorgonzola rolls with watercress
Starter Course
Vegetable tempura with minted chilli yoghurt
Stilton and port crumbed mushrooms with aioli dip
French onion soup with Gruyere cheese toast
Cream of celeriac and blue cheese soup
Twice baked cheese and chive soufflé with watercress, pear and pecan salad
Caramelised onion and Dolcelatte puff tarts with pear, walnut and watercress salad
.Seared 'Creedy Carver' duck breast and flambé chicken livers upon a puff pastry shallot tart tatin with plum compôte and 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
Thai fish cakes served with mango, tomato and cumin salsa and lime mayonnaise
Crab, avocado and tomato tian (layered salad of white dressed Devon crab, tomato and avocado)
Steamed Exe river mussels with Fries
Seafood cocktail with prawns, smoked salmon, king prawn, 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
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
Korean fried chicken thighs with spicy sauce and side salad
Meat Course
Devon Ruby fillet steak, peppercorn sauce served with potato and Gruyère dauphinoise, prosciutto wrapped fine green beans and blistered balsamic tomatoes
Herbed rack of lamb served with a red wine jus, creamed potato, sautéed sprouts with pancetta
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, mushrooms and parsnips
Pesto stuffed chicken breasts with tomato relish, wild rice and grilled vegetables
Duck confit leg with seared duck breast. Cherry, Port sauce, creamed potato and seasonal greens
Cider braised pork medallions, sautéed apples warm vegetable slaw and roasted butternut squash
Fish Course
Herb crumbed loin of hake baked, with steamed clams, beurre blanc sauce, baby sautéed vegetables, and sautéed potatoes
Loin of cod pan seared then finished with a golden herb ciabatta crumb, served with salsa verde, griddled vegetables & fries
Lemon sole fillets (or whole) Crispy caper butter served with sautéed potatoes and greens of the season
Tempura Fish and chips with wasabi and Wakami salad
Roasted monkfish with herb purée and mustard beurre blanc served with sautéed rainbow chard and seasonal greens
Marinated fillet of Scottish salmon with a fennel salad and ricotta
Lobster linguini with garlic chilli, parsley & cherry tomatoes served with crusty bread and salad rucola
Risotto with scallops and asparagus
Vegetarian Course
Spaghetti Norma with aubergine, tomato, ricotta, basil and pine nuts
Roasted sticky root vegetables on creamy polenta with parmesan, truffled mushrooms and salsa verde
Vegan Pie
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 ice-cream
Crème brûlée with seasonal fruits
Tiramisu
Apple tart tatin with vanilla ice cream
Banoffee pie
Chocolate lava pudding
Coconut panna cotta with tropical fruit salad and passion fruit sorbet
Panettone bread and butter pudding with creme Anglais