Please see below a sample of menus from which you can choose. These menus can be entirely tailored to your taste, dietary requirements and budget.

Tasting menus on request.

CANAPES: 
Thai chicken skewers with peanut satay dipping sauce
Prosciutto wrapped pear & gorgonzola rolls with watercress
Bourbon glazed crispy pork belly with creme fraiche and bbq sauce
Sea bass ceviche spoons with chilli, lime, cucumber and coriander
Anchovy and caviar toasts
Goat cheese and red pepper bruschetta 
Lemony king prawns wrapped with steamed mangetout
Gruyere cheese croustades with black olive (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
​Olive, anchovies and roasted pepper cocktail sticks
Melon and prosciutto cocktail sticks
​Caprese cocktail sticks


STARTERS:
Watercress soup with croutons
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
French onion soup
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 boiled quails eggs and hollandaise
Duck pancake rolls with Hoi Sin dipping sauce
​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
Thai 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 on iceberg 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 mediterranean vegetables and chilli lime dressing
Chicken liver parfait with onion marmalade and toasted sour dough
​Hot Toulouse sausages with a tomato, caper and shallot salad

MAINS:
Meat
Devon Ruby fillet steak, peppercorn sauce served with potato and Gruyère dauphinoise, prosciutto wrapped beans and blistered balsamic tomatoes

Slow cooked marinated Devon pork belly. Crackled pork rind, apple puree, garlic savoy cabbage, carrots and a pork jus

Lamb rack with herb crumb crust, served with celeriac and potato dauphinoise, stuffed courgettes with lamb mince and herb, carrots and broccoli

Crispy skin chicken supreme, roasted garlic and tarragon sauce, creamed potato, glazed carrots, fine green beans 

Pan fried poussin breast, deboned leg, filled with a moussline of ham, sweetcorn and truffle cream. Leek mousse in a puff pastry box alongside sautéed wild mushrooms, buttered spinach and Sauternes sauce

Braised lamb shank with saffron-pea risotto 

​Duck leg confit and crispy seared breast served with braised red cabbage and frisée salad

Teriyaki Lamb, noodles, asparagus, mushrooms and mangetout with pea, herb and wasabi dressing  

Chicken breast stuffed with sun blushed tomato, brie and basil served with creamed leeks, hassle back potatoes and a brie, shallot sauce

Fish
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

Skate with black butter and seasonal vegetables

Seared tuna salad Nicoise

Crispy salmon fillet with samphire, cherry tomato and anchovy sauce

Lobster thermidor served with choice of either salad, vegetables and choice of potatoes
​
Roasted monkfish with herb purée and mustard beurre blanc served with baby potatoes and seasonal greens

Spaghetti with lobster, garlic, parsley & cherry tomatoes served with crusty bread and rocket and tomato salad

Vegetarian & Vegan
Arancini with Mozzarella, basil and tomato with dips
​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
Spiced chick pea patties with coconut and curry leaf paste
Thai vegetable green curry with coconut rice
Warm chilli tofu salad
Nut roast with ratatouille and tender stem broccoli
​Roasted vegetable stack with melting mozzarella drizzled with olive oil and balsamic vinegar with a quinoa salad
Vegetables in spiced Indian curry with tomato, cumin, chili and coriander served with basmati and side of sag aloo
Spinach and mushroom ravioli with truffled cream sauce

Or choose a dish from the mains and this can be adapted to vegetarian, gluten free and vegan diet

DESSERTS:
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
Praline soufflé with armagnac cream 
Lemon posset with thyme crumble
Lime cheesecake with pecan and ginger crust and raspberry coulis
Sticky toffee pudding served with vanilla ice cream
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
Coconut panna cotta with tropical fruit salad and passion fruit sorbet
Knickerbocker Glory
Lemon meringue pie