,Please see below a sample of menus from which you can chose. These menus can be entirely tailored to your taste, dietary requirements and budget.
CANAPES:
Thai chicken skewers with peanut satay dipping sauce
Devon crab, chilli, coriander and lime wonton crisps
Prosciutto, pear & gorgonzola rolls
Bourbon glazed crispy pork belly with creme fraiche and bbq sauce
Sea bass ceviche spoons with chilli, lime, cucumber and coriander
Lemony king prawns wrapped with steamed mangetout
Gruyere cheese and black olive baked mini, crispy quiche cups
Selection of home made dips served with crudités, and pitta chips
Mini Yorkshire puddings with roast beef and horseradish creme fraiche
Thai guacamole and pickled garlic aioli with tortilla chips and crudités
Endive boats with smoked salmon cream cheese
Spinach and cheese filo triangles
Quail scotch eggs with watercress mayonnaise
Wasabi shrimp with avocado on rice cracker
Arrancini with spicy tomato sauce
STARTERS:
Crab, avocado and tomato tian
Vegetable tempura with minted chilli yoghurt
Stilton and port crumbed mushrooms
Roasted garlic and onion soup with cheesy croutons
Thai fish cakes served with cumin and mango salsa
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 dressed leaves
Burrata buffalo mozzarella with vine tomatoes, basil, virgin olive oil, toasted pine nuts and balsamic reduction
Steamed asparagus spears with hazelnut buttered crumbs with soft boiled quails eggs
Duck pancake rolls with Hoi Sin dipping sauce
Goat’s cheese, fig and onion tart
Smoked salmon and asparagus terrine
Thai king prawn tempura with soy and ginger dipping sauce
Steamed Exe River mussels with crusty bread
Lasagne of crab and scallop with butter chive sauce
Seared scallops, celeriac puree with sautéed leeks and bacon
Korean fried chicken with BBQ Sauce
Thai prawn soup with chili, coconut and lemongrass
Seared prawns in lemon-paprika dressing on a cracked wheat salad with coriander pesto
MAINS:
Devon Ruby fillet steak with a peppercorn sauce served with potato dauphinoise, prosciutto wrapped beans and blistered tomatoes
Fillet of hake with a clam & beurre blanc sauce, with baby vegetables, and sautéed potatoes
Pan fried fillet of John Dory, linguini with a sherry vinegar, smoked bacon and shrimp beurre blanc
Pot roasted poussin, sweetcorn, ham and truffle mousse line, leek mousse, wild mushroom and sauternes sauce
Lemon sole, fried capers, with brown butter, served with sautéed potatoes and greens
Crackled pork belly with rosemary and garlic, apple puree, broccoli and olive oil mashed potatoes
Chicken supreme with roast garlic and tarragon sauce, creamed potato, glazed carrots and broccolini
Crispy duck breast with plum and star anise compote, cardamom rice, stir fried vegetables
Deboned quail marinated in red wine and mamalade with warm beetroot salad and orange dressing
Slow roasted pork belly with apple sauce, garlic puree and port jus
Pan seared fois gras steaks with caramelised apples, plums and pears with rocket salad
Chicken breast stuffed with sun blushed tomato, brie and basil served with pesto orzo pasta
Rack of lamb with herb crumb, dauphinoise potatoes, stuffed courgette and red wine jus
Grilled sea bream with oregano and lemon served with griddle courgette ribbons and tomato salad
Crispy salmon fillet with samphire, cherry tomato and anchovy sauce
Lobster Thermidor
Grilled sole with creamed leeks and mashed potato and tempura calamari scented with lemon
Seared tuna steaks with courgettes and capers
Spaghetti with lobster and cherry tomatoes
VEGETARIAN & VEGAN
Roasted Cauliflower with caraway seeds
Mushroom and chestnut pate with tarragon and fermented cranberries
Caramelised parsnip and coconut soup with parsnip bhajis
Pan roasted asparagus with wild garlic and white bean hummus, spring onion and hazelnut pesto
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
Vegetable stir fry with fried rice
Nut roast with ratatouille and tender stem broccoli
Slow roasted aubergine with tamarind
Chargrilled cauliflower with tomato, dill and capers
Portabello mushrooms with pearl barley and preserved lemon
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
Vegan Eton Mess
Vegan trifle
Vegan dark Chocolate mousse
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
Praline soufflé with armagnac cream
Lemon posset with thyme crumble
Lime cheesecake with pecan and ginger crust and raspberry coulis
Sticky toffee pudding
Lemon meringue roulade with lemon curd and hazelnuts
Triple chocolate brownies with peanut butter served with praline ice-cream
Rhubarb crème brûlée
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
BBQ SUGGESTIONS:
Lamb rosemary skewers with warm chickpea salad
Portuguese style chicken ‘piri piri’, paprika sweet potato wedges, chargrilled sweetcorn and garden salad
Butterflied Lamb and white bean salad and salsa verde
Barbecued Mexican style poussins
Greek Salad
Gem lettuce and parmesan salad
Caprese salad
Tri-colour crunchy asian slaw
Asian salmon parcels
Seafood skewers
Vegetable and halloumi skewers
Lamb lolipops
Barbecued mackerel
Barbecue rib- eye steak with watercress salsa verde
Sticky barbecue ribs
Pulled pork buns with apple and smoked bacon
Sharing Platters:
Meat
Seafood
Cheese
Vegetarian
Vegan
CANAPES:
Thai chicken skewers with peanut satay dipping sauce
Devon crab, chilli, coriander and lime wonton crisps
Prosciutto, pear & gorgonzola rolls
Bourbon glazed crispy pork belly with creme fraiche and bbq sauce
Sea bass ceviche spoons with chilli, lime, cucumber and coriander
Lemony king prawns wrapped with steamed mangetout
Gruyere cheese and black olive baked mini, crispy quiche cups
Selection of home made dips served with crudités, and pitta chips
Mini Yorkshire puddings with roast beef and horseradish creme fraiche
Thai guacamole and pickled garlic aioli with tortilla chips and crudités
Endive boats with smoked salmon cream cheese
Spinach and cheese filo triangles
Quail scotch eggs with watercress mayonnaise
Wasabi shrimp with avocado on rice cracker
Arrancini with spicy tomato sauce
STARTERS:
Crab, avocado and tomato tian
Vegetable tempura with minted chilli yoghurt
Stilton and port crumbed mushrooms
Roasted garlic and onion soup with cheesy croutons
Thai fish cakes served with cumin and mango salsa
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 dressed leaves
Burrata buffalo mozzarella with vine tomatoes, basil, virgin olive oil, toasted pine nuts and balsamic reduction
Steamed asparagus spears with hazelnut buttered crumbs with soft boiled quails eggs
Duck pancake rolls with Hoi Sin dipping sauce
Goat’s cheese, fig and onion tart
Smoked salmon and asparagus terrine
Thai king prawn tempura with soy and ginger dipping sauce
Steamed Exe River mussels with crusty bread
Lasagne of crab and scallop with butter chive sauce
Seared scallops, celeriac puree with sautéed leeks and bacon
Korean fried chicken with BBQ Sauce
Thai prawn soup with chili, coconut and lemongrass
Seared prawns in lemon-paprika dressing on a cracked wheat salad with coriander pesto
MAINS:
Devon Ruby fillet steak with a peppercorn sauce served with potato dauphinoise, prosciutto wrapped beans and blistered tomatoes
Fillet of hake with a clam & beurre blanc sauce, with baby vegetables, and sautéed potatoes
Pan fried fillet of John Dory, linguini with a sherry vinegar, smoked bacon and shrimp beurre blanc
Pot roasted poussin, sweetcorn, ham and truffle mousse line, leek mousse, wild mushroom and sauternes sauce
Lemon sole, fried capers, with brown butter, served with sautéed potatoes and greens
Crackled pork belly with rosemary and garlic, apple puree, broccoli and olive oil mashed potatoes
Chicken supreme with roast garlic and tarragon sauce, creamed potato, glazed carrots and broccolini
Crispy duck breast with plum and star anise compote, cardamom rice, stir fried vegetables
Deboned quail marinated in red wine and mamalade with warm beetroot salad and orange dressing
Slow roasted pork belly with apple sauce, garlic puree and port jus
Pan seared fois gras steaks with caramelised apples, plums and pears with rocket salad
Chicken breast stuffed with sun blushed tomato, brie and basil served with pesto orzo pasta
Rack of lamb with herb crumb, dauphinoise potatoes, stuffed courgette and red wine jus
Grilled sea bream with oregano and lemon served with griddle courgette ribbons and tomato salad
Crispy salmon fillet with samphire, cherry tomato and anchovy sauce
Lobster Thermidor
Grilled sole with creamed leeks and mashed potato and tempura calamari scented with lemon
Seared tuna steaks with courgettes and capers
Spaghetti with lobster and cherry tomatoes
VEGETARIAN & VEGAN
Roasted Cauliflower with caraway seeds
Mushroom and chestnut pate with tarragon and fermented cranberries
Caramelised parsnip and coconut soup with parsnip bhajis
Pan roasted asparagus with wild garlic and white bean hummus, spring onion and hazelnut pesto
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
Vegetable stir fry with fried rice
Nut roast with ratatouille and tender stem broccoli
Slow roasted aubergine with tamarind
Chargrilled cauliflower with tomato, dill and capers
Portabello mushrooms with pearl barley and preserved lemon
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
Vegan Eton Mess
Vegan trifle
Vegan dark Chocolate mousse
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
Praline soufflé with armagnac cream
Lemon posset with thyme crumble
Lime cheesecake with pecan and ginger crust and raspberry coulis
Sticky toffee pudding
Lemon meringue roulade with lemon curd and hazelnuts
Triple chocolate brownies with peanut butter served with praline ice-cream
Rhubarb crème brûlée
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
BBQ SUGGESTIONS:
Lamb rosemary skewers with warm chickpea salad
Portuguese style chicken ‘piri piri’, paprika sweet potato wedges, chargrilled sweetcorn and garden salad
Butterflied Lamb and white bean salad and salsa verde
Barbecued Mexican style poussins
Greek Salad
Gem lettuce and parmesan salad
Caprese salad
Tri-colour crunchy asian slaw
Asian salmon parcels
Seafood skewers
Vegetable and halloumi skewers
Lamb lolipops
Barbecued mackerel
Barbecue rib- eye steak with watercress salsa verde
Sticky barbecue ribs
Pulled pork buns with apple and smoked bacon
Sharing Platters:
Meat
Seafood
Cheese
Vegetarian
Vegan
