Wedding Menu 2014

7/27/2019 Wedding Menu 2014

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Wedding Brochure 2014



Weddings are a really special event for all

concerned and we take great pride and

pleasure in making your day a success.

We are on hand to help from the beginning,

guiding you through the initial booking

process all the way to delivering a seamlessservice on the big day.

You may already have a clear idea of the

food and service you want for your

wedding or you may be completely open

to suggestions, either way we can help.

Inside the new wedding brochure you will find

our selection of menus, service guides and

prices. If you have something in mind that

isn’t covered, then please get in touch and we

will be able to offer a bespoke menu and price.

We offer complimentary tastings for themenus (subject to a booking being made),

which gives you a chance to meet us and

sample your chosen menu.

Take your time to read through our brochure

and please get in touch with any questions.

Introduction

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Afternoon Tea Canapé Set Menu

n

£5pp / CAN BE ADDED TO ANY FORMATn Finger sandwiches of local mature cheddar with

cucumber and free range egg mayonnaise with cress

n Smoked salmon and cream cheese roulades

on crisp rye bread

n Freshly baked mini scones with raspberry preserve

and clotted cream

n Chocolate dipped strawberries

Canapés

n £5pp FOR 4 PIECES (RECEPTION)

n £8pp FOR 7 PIECES (STANDING STARTER)

n BOTH CAN BE ADDED TO ANY FORMAT

Please choose four for a drinks reception, or seven to

replace a starter

Cold Selection

n Pear and prosciutto rolls with rocket and parmesan cheese

n Chicken liver pate & onion jam on toasted brioche

n Fresh Lyme Bay crab on focaccia toasts with micro herbs

n Free range egg mayonnaise with chorizo crostini

n Prawn cocktail vol au vents

n Smoked mackerel wrapped in pickled cucumber

n Smoked salmon and olive cocktail skewers with

honey and mustard seed

n Smoked salmon crostini with crème fraiche and dill

n Falafel wraps with spicy tomato relish and sour cream (v)

n Roasted mushroom pate on focaccia toasts (v)

n Mozzarella and tomato crostini with tapenade and basil (v)

n Goat’s cheese crostini with beetroot, harissa

and toasted mixed seeds (v)

Hot Selection

n Moroccan spiced lamb balls with mint yoghurt

n Chorizo sausage, halloumi and olive tapas skewers,

with a lemon & chilli oil

n Pork and stilton cocktail sausages with wholegrain mustard dip

n Chinese style duck pancake rolls with hoi sin sauce

n Homemade pork and chorizo sausage roll with

a spicy harrisa dip

n Slow roast belly pork squares with black pudding

and a mustard dip

n Mini beef burgers with relish in brioche roll

n Mini Yorkshire pudding with roast beef and

horseradish cream

n Pan fried mackerel with salsa verde

n Mini Yorkshire pudding with garlic mushrooms (v)

n Mini vegetable spring rolls with sweet chilli dip (v)

n Roasted new potatoes with stilton and chives (v)

Canapés,Hot and Cold selections




Antipasti Board

n A selection of three locally made charcuterie meats,

for example; air dried beef, pork salami and prosciutto.

n Mozzarella with chilli and mint, olives, artichoke hearts,

roasted peppers and sundried tomatoes.

Fish Board

n Lyme Bay crab, peppered smoked mackerel

and hot smoked salmon.

n Chilli & lemon mayonnaise, pickled beetroot, spring onion

and shallot salad

Pate, Meat and Cheese Board

n Pork and bacon terrine, marmalade glazed ham and

wedges of local cheddar.

n Tomato chutney and a crunchy salad of pickled

vegetables with flat leaf parsley.

n Roasted squash with fresh chilli, Parma ham and peston Marinated melon slices with Parma ham and rocket

n Ham hock terrine with homemade piccalilli

n Beautiful tomato salad with fried chorizo, red onion,

fresh parsley and balsamic oil

n Poached local trout with beetroot carpaccio and

horseradish cream

n Chermoula marinated, locally caught mackerel fillets

n Hot smoked salmon Nicoise with soft boiled hen’s egg,

gem lettuce, black olive and anchovy dressing

n Devon Blue and creamed leek, soft set tart (v)

n Gruyere and caramelised onion, soft set tart (v)n Falafel and couscous salad with hummus

and smoked paprika (v)

n Saffron roasted tomatoes with toasted almonds

and soft set Greek cheese (v)

n Cumin baked aubergines with zesty lemon couscous,

harrisa and tzatziki (v)

n Griddled halloumi with fennel, chilli, lemon

and olive salad (v)

n Fresh figs with crumbled Devon Blue cheese,

drizzled with orange blossom honey (v)

Sharing Board Startersn £7pp / CAN BE ADDED TO ANY FORMAT

For something a little different why not try one of our sharing boards

The boards can fit up to 8–10 portions, depending on menu choice.

Alternative service ware will be used to present certain menu items

Please choose one of our set combinations


Or choose up to three of the following dishes to create your own boards



FORK BUFFETSPlease select a service format for the following set menus.

1. Standard Buffet

Guests are called up to the buffet a table at a time for main

course and pudding. Followed by coffee served to the table

2. Family Style

Main dishes served on sharing boards/bowls to tables, along witha pre plated selection of salads to each guest. Followed by

pudding and coffee served to the table. Table plan required for

family style format.

Guests choices will be required for the main elements of each

menu i.e. Meat, Fish and Vegetarian options.

All of the Fork Buffet Menus are served with:

n New potato salad with fresh herbs & mustardy mayonnaise

n Mixed variety tomato salad with red onion,

fresh mint and apple balsamic vinegar

n A selection of local green leaf salad with edible flowers

and a light dressing

n A crunchy salad of shaved carrot, beets and fennel

with chilli, lemon & mint

n Kale tabbouleh with spring onions, crumbled feta,

spices and olive oil

‘Pulled Meat’ Dishes

n£25pp FOR A PULLED MEAT MAIN COURSEAND PUDDING

nNOTE: ADDITIONAL CHARGE OF £2ppFOR FAMILY STYLE SERVICE APPLIES

Please choose a meat, fish and vegetarian option.

n Slow roasted and pulled free range pork shoulder.

Cooked in local cider and dressed with its own roasting

juices. Served with crackling and apple sauce- served hot

n Slow roasted and pulled Moroccan spiced shoulder of lamb

With minted yoghurt and harrisa dressing- served hot

n Shredded slow cooked barbeque style beef

Melt in the mouth slow cooked beef with a light smoky

barbeque sauce-served hot

n Poached fillet of salmon, trout or smoked mackerel with either;

• Lemon and parsley mayonnaise

• Warm olive and caper vinaigrette

• Tomato and red onion salsa with fresh coriander

n Roasted aubergine with toasted cumin (v)

Topped with spiced vegetable couscous and minted yoghurt

n Gruyere and caramelised onion, soft set tart (v)

n Summer frittata (v)

With basil pesto dressing and Mediterranean

roasted vegetables

Paella

n£25pp FOR A PAELLA MAINCOURSE AND PUDDING

nNOTE: ADDITIONAL CHARGE OF £2ppFOR FAMILY STYLE SERVICE APPLIES

We cook our paellas fresh on site in our large 3ft diameter pans.

Please choose one paella dish. A separate vegetarian paella can

also be provided to cover any dietary requirements.

n Paella Valenciana

Chicken, chorizo and vegetables.

n Mixed paella

Chicken, chorizo, vegetables, prawns, mussels

and white fish.

n Seafood

Selection of white fish, mussels, prawns, squid

and vegetables.

n Vegetarian

Peppers, artichoke hearts, green beans, peas,

onion, courgette and tomatoes.

Main Meals




Meat

n Cajun spiced chicken drumstick or thigh

n Lemon and thyme chicken drumstick or thigh

n Jerk chicken kebabs

n Minted lamb chops

n Moroccan spiced lamb kebabs

n 1/4lb Hand-made beef burgers

n Beef skirt steak with garlic, chilli and thyme

n Local butcher’s pork sausages

n Curried pork and apricot kebabs

Fish

n Spicy prawn skewers with lime and coriander

n

Devilled mackerel filletsn Stuffed whole sardines with lemon and herbs

n Tandoori salmon steaks

Vegetarian

n Vegetable skewers with tofu and Cajun spices

n Grilled field mushrooms with garlic, rosemary

and cheddar cheese

n Mediterranean vegetable kebab with halloumi,

lemon and chilli oil

Main Meals continued

BBQ

n£27pp FOR A BBQ MAIN COURSE AND PUDDING

nNOTE: ADDITIONAL CHARGE OF £2pp FOR FAMILY STYLE SERVICE APPLIES

Please choose FOUR items, including a vegetarian option:


Pie and Mash

n£25pp FOR A PIE AND MASH MAINCOURSE AND PUDDING

nNOTE: ADDITIONAL CHARGEOF £2pp FOR PLATED SERVICE APPLIES

Delicious handmade pies served with creamy mashed

potatoes, gravy and minted or mushy peas Served in

either a family style or plated service format

n Classic steak and kidney

n Steak and Otter Ale

n Steak and Devon Blue cheese

n Chicken and chorizo with sundried tomatoes

n Creamy chicken and mushroom with tarragon

n Minted lamb

n Moroccan spiced lamb with chickpeas

n Fish pie in a white sauce with piped potato topping

n Butternut squash, spinach and goat’s cheese (v)

n Cumin roasted vegetable and hummus pie (v)



STARTERS

Please choose two options:

n Topside of beef carpaccio with marinated vegetables, rocket

and parmesan shavings

n Moroccan spiced lamb on cumin baked aubergines with

harrisa and tzatziki

n Confit duck salad, orange and pomegranate seed dressing

with salad leaves

n Pork terrine with olives, pickled vegetables, chutney

and focaccia toasts

n Mozzarella, mango and Serrano ham salad with a

chilli and basil dressing

n Ham hock terrine with homemade piccalilli

and focaccia toasts

n Charred mackerel and watercress salad with apple

puree and watercress oil

n Potted salmon with garlic butter, potato and beetroot salad,

horseradish cream

n A vibrant king prawn salad with marinated calamari

and a sweet chilli dressing

n Smoked mackerel pate with horseradish cream,

pickled cucumber ribbons, focaccia toasts

n Classic crab salad- with grated hen’s egg, shaved radish

and fennel, celeriac remoulade and mustardy dressing

n Griddled halloumi with fennel, chilli, lemon and

olive salad (v)

n Roasted asparagus, with grated hen’s egg, artichoke hearts,

parmesan shaving, radish and mustard vinaigrette (v)

n Beautiful tomato salad with griddled marinated aubergine,

feta and herbs (v)

ThreeCourse – Plated Menusn£35pp FOR STARTER, MAIN COURSE (A) AND PUDDING

n£32pp FOR STARTER, MAIN COURSE (B) AND PUDDING

nGUEST’S CHOICES WILL BE REQUIRED FOR THIS FORMAT, ALONG WITH A TABLE PLAN




ThreeCourse – Plated Menus continued

n£35pp FOR STARTER, MAIN COURSE (A) AND PUDDING

n£32pp FOR STARTER, MAIN COURSE (B) AND PUDDING



MAIN COURSE

Please choose a meat option from band A or B followed

by a fish and vegetarian option:

Meat: Band A

n Slow roasted pork shoulder with crispy crackling, potato

and celeriac mash, pickled pear slice, shredded Savoy

cabbage and cider gravy

n Braised blade of beef with potato gratin, wilted spinach,

beetroot puree and red wine jus

n ‘Steak au poivre’ (served pink) with a brandy and

peppercorn sauce, Devon Blue dauphinoise and

char-grilled vegetables (£1.50pp supplement)

n Braised lamb shank in a rich rosemary and mint gravy

with olive oil mash and ratatouille.

n Slow cooked lamb shoulder parmentier with

parmesan mash, greens and red wine jus

n Roasted duck breast (served pink) with Morello cherry

sauce, sweet potato puree and fine green beans

(£2pp supplement)

Meat: Band B

n Toulouse sausage and butterbean casserole with

herby olive oil mash and greens

n Italian sausage meatballs in a red wine and tomato sauce,

soft polenta with parmesan, wilted spinach

n Braised Italian style beef stew with roast potatoes

and garlic roasted root vegetables

n Lamb, date and sweet potato tagine, with spiced

couscous and yoghurt

n Smoked paprika chicken, chorizo and chickpea ragout,

bulgur wheat with coriander

Fish

n Pan fried sea bass with sauce vierge, roasted Mediterranean

vegetables and crushed new potatoes

n Lemon sole Florentine with spinach and cream sauce,

served with green beans and buttered potatoes

n Confit salmon fillet, crushed new potatoes bound

with fresh local crab, watercress salad and dill oil

Vegetarian

n Roasted butternut squash, stuffed with goats cheese,

caramelised onions, toasted walnuts and fresh herbs

n Spinach and ricotta cannelloni with a roasted tomato sauce

n Garlic roasted chestnut mushrooms with potato gnocchi,

parmesan cream sauce

n Cauliflower and chickpea vegetable balti with a

mild curry sauce




ThreeCourse – Plated Menus continued

n£35pp FOR STARTER, MAIN COURSE (A) AND PUDDINGn£32pp FOR STARTER, MAIN COURSE (B) AND PUDDING


PUDDINGS

Please choose up to two puddings. Depending on choice

they will either be served on plates, in wine glasses or in

pudding bowls.

n Summer fruit Eton mess with Chantilly cream

and fruit coulis

n Classic summer pudding with local berries, double cream

n Vanilla panna cotta with poached seasonal fruit,

homemade shortbread

n Seasonal fruit fool with smashed honeycomb

n Classic tiramisu with biscotti

n Treacle tart with a hint of ginger & orange, double cream

n Chocolate & hazelnut brownie, butterscotch sauce,

Devon clotted cream

n Baked chocolate tart with fresh raspberries, Chantilly cream

n Tarte au citron with fresh raspberries, Chantilly cream

FRESH CAFETIERE COFFEE,TEAAND HERBAL TEA

Complimentary; served with homemade chocolate truffles,

shortbread or fudge

CHEESE COURSE

n £7pp

A selection of three West Country cheeses served with crackers,

breads, chutneys and a fruit garnish, served on raised wooden

boards to each table.



Pulled Pork

Served in local bakery baps with homemade stuffing, crispy

crackling and homemade apple sauce.

Pulled Moroccan Spiced Lamb

Served with large pitta breads, tzatiki, mint, chilli and tomato

relish, fresh green leaves with lemon vinaigrette

Local Butchers HandmadeSausages and Burgers

Served with local bakery baps, homemade coleslaw and slices of

mature cheddar, ketchup & relish

Grazing Buffet

n Wedges of two West Country cheeses with

chutney and crackers

n A selection of locally made pork pies and scotch eggs

n Roasted butcher’s sausages with mustard mayonnaise

n Selection of crudités

n Homemade hummus

n Local bakery breads with butter

Wood Fired Pizzas

Please choose THREE toppings; (1x 9inch pizza per person)

We bring along two mobile wood fired ovens that create a great

evening spectacle for your guests.

The pizzas are made to order and can either be cut up and placed

on lovely wooden boards to share or served individually. We can

make approximately 80 pizzas per hour.

n Pepperoni – Tomato sauce, mozzarella and pepperoni

n Hawaiian – Tomato sauce, mozzarella, ham and pineapple

n Ham & Mushroom – Tomato sauce, mozzarella,

ham and mushrooms

n Diavelo – Tomato sauce, mozzarella, chorizo, jalapenos

n Napoletana – Tomato sauce, mozzarella, anchovies,

olives and capers

n Margherita – Tomato sauce & mozzarella

n Funghi – Tomato sauce, mozzarella, sautéed mushroomsand garlic

n Mediterranean – Tomato sauce, goat’s cheese, roasted

peppers, courgette and aubergine

n El Greco – Tomato sauce, feta cheese, spinach and

toasted pine nuts

Evening Nibblesn£5–10pp DEPENDING ON CHOICE

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Prices are all per person.

No VAT to be added

Children’s Meals

£10pp main & pudding

Meals for the Band

£10pp main course only

We provide complimentary local breads

with butter or balsamic oil dip with

each meal combination.

The quoted prices include:

n Full waitress service of your chosen menu

n A front of house manager

n All chefs and kitchen staff

n Drinks service for your reception, main meal,

toast drink and tea/coffee

n All kitchen equipment

The only additional costs to

consider would be:

n Hire of white table linen and napkins

n Hire of crockery, cutlery and glassware

Additional Pricing Information

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Wedding Menu 2014

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