-
À la carte menu
Starter
Langoustine cannelloni
braised fennel, sauce vierge and shellfish sauce
Brixham scallops
celeriac and truffle purée with a soy and truffle vinaigrette
Loch Duart salmon
Oscietra caviar, salmon jelly and cucumber, honey, soy and wasabi and Greek yoghurt vinaigrettes
Devon quail
quail raviolo, herb purée, truffled egg yolk and quail jus
Terrine of foie gras
Sauternes jelly, quince, sultana purée
Fish Course
Brixham turbot and scallops
leeks, wild mushrooms and chive butter sauce
Slow poached Cornish sea bass
Thai purée, stir-fried shitake mushrooms, mange-tout and fresh noodles with a lemon grass foam
Main Course
Waddeton pheasant
cumin and pumpkin purée, lentils, button onions and a cumin scented red wine sauce
Dartmoor lamb
boulangère potato and confit shoulder, fennel purée and a tapenade jus
Saddle of venison
braised belly pork, chestnut purée, roasted vegetables and raisins soaked in jasmine tea
Dessert
Lemon and vodka sorbet with fresh wild berries
Cocoa and Amaretto Decana pear
Chocolate drizzled ricotta cheese cone served with Bronte’s pistachios
Berry and Rum sauce puff pastry
Fresh fruit in season
Wedding Menus
Menu A
Warm Thai Fishcake, Exotic Leaf, Bean Sprout and Pickled Ginger Salad, Hoi Sin and Sweet Chilli Dressing
Chicken Supreme stuffed with Mozzarella and Sun Dried Tomato, Wrapped in Pancetta, Garlic Mash and Ratatouille
Iced Tiramisu with Espresso Anglaise
Coffee served with Fine Sweet Treats
Menu B
Chicken Liver Parfait, Date and Orange Compote, Toasted Brioche
Roast Rump of Sutherland Lamb, Goat's Cheese Potato Royal, Cassoulet of Beans and Rosemary Jus
Lemon and Lime Panna Cotta, Raspberry Sorbet and Honey Tuile
Coffee served with Fine Sweet Treats
Menu C
Oak Smoked Salmon, Capers, Red Onions and Lemon Squeeze with Wholemeal Croute and Creamed Horseradish Sauce
Tian of Haggis, Neeps & Tatties, Whisky Brose
Fillet of Scotch Beef, Celeriac & Thyme Puree, Fondant Potato, Glazed Carrots and Truffle Jus
Glayva Parfait, Heather Honey Ice Cream & Butterscotch Sauce
Coffee served with Fine Sweet Treats
Vegetarian Menu
Starter
Artichoke and Goat Cheese Bruschetta
Hot Garlic-Parmesan Souffle
French Onion Pissaladière
Pumpkin Hummus
Savory Squash Rolls
Shitake-Pumpkin Ravioli
Mozzarella Martini with Fresh Tomato Consomme
Mozzarella, Tomato and Basil Plate
Tomato Avocado-Goat Cheese Crostini
Main Course
Caprese Lasagna
Linguine with Portabello "Truffles"
Linguine with Tomatoes & Basil
Noodles With Brie and Goat Cheese
Pasta with Poached Eggs and Truffle Oil
Shitake-Pumpkin Ravioli
Spinach and Garlic Penna Pasta
Spaghetti alla Puttanesca
Winter Bean Curry
Dessert
Pumpkin Cheesecake
Chocolate Biscotti
Homemade Strawberry Ice Cream
Chocolate Mint Truffles
Clove-Wine Sorbet
Pecan Pie
Fresh fruit in season
