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
Devon crab dressed with lime, chilli, coriander mayonnaise served on baked wonton crisp
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
Lemony king prawns wrapped with steamed mangetout
Gruyere cheese croustades with black olive or ham (mini quiche cups)
Selection of home made dips served with crudités, and pitta chips
Mini Yorkshire puddings filled with Devon Ruby fillet, horseradish creme fraiche and watercress leaves
Devon pork chipolata with honey, mustard dip
Chicory leaves with smoked salmon mousse
Spinach and cheese filo triangles
Quail scotch eggs with watercress mayonnaise
Wasabi shrimp with avocado on rice cracker
Smoked mackerel pate on melba toast
Olive, anchovies and roasted pepper cocktail sticks
Melon and prosciutto cocktail sticks
Caprese cocktail sticks
Arrancini filled with roasted butternut and Tallegio cheese served with spicy tomato sauce dip
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 compote 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
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, crab, 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 puree 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
Gazpacho
MAINS:
Meat
Devon Ruby fillet steak, peppercorn sauce served with potato and Gruyere dauphinoise, prosciutto wrapped beans and blistered balsamic tomatoes
Slow cooked marinated Devon pork belly. Crackled pork rind, apple puree, garlic Savoy cabbage, broad beans, carrots and a pork jus
Lamb rack with herb crumb crust, served with dauphinoise potatoes, 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
Dukkah-spiced lamb with smoked aubergine and quinoa tabbouleh
Crispy duck breast with plum and star anise compote, cardamom rice, stir fried vegetables
Thai beef salad
Chicken breast stuffed with sun blushed tomato, brie and basil served with pesto orzo pasta, spinach and asparagus
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
Seared fillet of bream with prawn risotto and lemon crumbs
Seared tuna with spiced lentils and rocket
Lemon poached salmon with shaved cucumber, green Goddess dressing, salmon caviar and buttered new potatoes
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 puree and mustard beurre blanc
Spaghetti with lobster, garlic, parsley & cherry tomatoes served with crusty bread and rocket and tomato salad
Vegetarian & Vegan
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
Vegetable stir fry with fried rice
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
Tasting menus on request.
CANAPES:
Thai chicken skewers with peanut satay dipping sauce
Devon crab dressed with lime, chilli, coriander mayonnaise served on baked wonton crisp
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
Lemony king prawns wrapped with steamed mangetout
Gruyere cheese croustades with black olive or ham (mini quiche cups)
Selection of home made dips served with crudités, and pitta chips
Mini Yorkshire puddings filled with Devon Ruby fillet, horseradish creme fraiche and watercress leaves
Devon pork chipolata with honey, mustard dip
Chicory leaves with smoked salmon mousse
Spinach and cheese filo triangles
Quail scotch eggs with watercress mayonnaise
Wasabi shrimp with avocado on rice cracker
Smoked mackerel pate on melba toast
Olive, anchovies and roasted pepper cocktail sticks
Melon and prosciutto cocktail sticks
Caprese cocktail sticks
Arrancini filled with roasted butternut and Tallegio cheese served with spicy tomato sauce dip
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 compote 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
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, crab, 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 puree 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
Gazpacho
MAINS:
Meat
Devon Ruby fillet steak, peppercorn sauce served with potato and Gruyere dauphinoise, prosciutto wrapped beans and blistered balsamic tomatoes
Slow cooked marinated Devon pork belly. Crackled pork rind, apple puree, garlic Savoy cabbage, broad beans, carrots and a pork jus
Lamb rack with herb crumb crust, served with dauphinoise potatoes, 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
Dukkah-spiced lamb with smoked aubergine and quinoa tabbouleh
Crispy duck breast with plum and star anise compote, cardamom rice, stir fried vegetables
Thai beef salad
Chicken breast stuffed with sun blushed tomato, brie and basil served with pesto orzo pasta, spinach and asparagus
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
Seared fillet of bream with prawn risotto and lemon crumbs
Seared tuna with spiced lentils and rocket
Lemon poached salmon with shaved cucumber, green Goddess dressing, salmon caviar and buttered new potatoes
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 puree and mustard beurre blanc
Spaghetti with lobster, garlic, parsley & cherry tomatoes served with crusty bread and rocket and tomato salad
Vegetarian & Vegan
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
Vegetable stir fry with fried rice
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
