Devon’s Hotel of the Year
Devon Tourism Awards 2010
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Select & create your own Wedding Menu for your Special Day
Hadleigh Barrett and Stuart Brown, our two Master Chefs of Great Britain, have created the following dishes especially for Wedding Celebrations in our private rooms for either a luncheon or dinner.
If you have any favourite dishes or special requirements for your wedding celebrations, please discuss them with us.
We will do our best to accommodate and always try to be as flexible as possible. Supplements may apply depending on the dish seasonality.
Three courses £50.00 per guest ~ Minimum 10 guests
Please select one Starter, one Main Course and one Dessert for your entire party to enjoy as a set menu.
Choice of Soups
Wild Mushroom and Black Truffle
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Smoked Haddock and Saffron
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Crab Bisque
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Pea and Ham
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Chilled Tomato Consommé
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Red Lentil and Smoked Bacon
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Lightly Curried Mussel
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Chilled Gazpacho
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Choice of Starters
Quail Ballotine
•Wild Mushrooms – Onion Purée – Morel Cream
Smoked Salmon Blinis
•Crème Fraiche – Caviar
Crab Salad
•Avocado Cream – Tomato Vinaigrette
Confit Duck Spring Roll
•Bok Choi – Soy Dressing
Ark Chicken and Foie Gras Terrine
•Beetroot Dressing – Artichokes a la Grecque
Pressed Terrine of Foie Gras
•Brioche – Sauternes Jelly (Supplement £5 per person)
Smoked Haddock & Avocado Tart
•Aioli Dressing – Rocket
Goat’s Cheese Pithivier
•Pesto – Baby Artichokes
Pea Panna Cotta
•Crisp Parma Ham – Ragstone Goats Cheese
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Choice of Main Courses
Paella
Roast Saddle of Lamb
•with Rosemary & Garlic – Gratin Potato
Beef Wellington
•Potato Fondant Potato – Savoy Cabbage – Madeira Sauce (supplement £5 per person)
Roast Breast of Guinea Fowl
•Soured Cabbage – Pomme Purée – Foie Gras Cream
Ark Chicken Breast
•Celeriac Purée – Smoked Sausage – Black Truffle Velouté
Roast Duck Breast
•Braised Red Cabbage – Dauphinoise Potato – Balsamic Jus
Roast Pork Tenderloin
•with Parma Ham – Black Pudding Hash – Cider Vinegar Jus
Roast Loin of Venison (in season)
•Butternut Squash Purée – Fondant Potato – Braised Leeks
Seared Fillet of Brill
•Crushed Ratte Potatoes with Basil – Lobster Sauce
Roast Loin of Monkfish
•with Parma Ham – Brandade – Young Leeks – Red Pepper Velouté
Bass Fillet
•Pomme Purée – Braised Fennel – Smoked Eel Beurre Noisette
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Choice of Vegetarian Starters
Goat’s Cheese Pithivier
•Pesto – Baby Artichokes
Pea Panna Cotta
•Quail Eggs – Ragstone Goats Cheese
Tomato Tart
•Tapenade – Micro Leaves – Pesto
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Vegetarian Mains
Open Raviollo of Asparagus & Leek
•Baby Vegetables – Herb Oil
Cep & Truffle Risotto
•Young Leeks – Parmesan
Roast Globe Artichoke
•Wild Mushroom Ragout – Celeriac Purée
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Choice of Desserts
White and Dark Chocolate Mousse Cake
•Pistachio Ice Cream
Classic Crème Brulée
Apple and Frangipane Tart
•Vanilla Ice Cream
Sticky Toffee Pudding
•Toffee Sauce – Devon Clotted Cream
Banana Parfait
•Caramel Mousse – Caramelised Banana
Dark Chocolate Tart
•Malt Milk Chocolate Ice Cream
Vanilla Panna Cotta
•Tropical Fruit Salsa
Ginger Pudding
•Caramel Sauce – Stem Ginger Ice Cream
Glazed Lemon Tart
•Raspberry Sorbet
Strawberry Pavlova
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Optional Extras
Tea or Coffee & Petit Fours – £5.50 per guest
Selection of Canapés – £9.50 per guest
Delicious home-made soup of your choice – £6.50 per guest
Selection of West Country Cheeses – £10.00 per guest
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