lunches, dinners or wedding breakfast 
 
The starter 
You can choose to have a sharing starter served to the centre of your table for guests to help themselves. 
 
The sharing starter is normally served on large slate boards and stands for the centre of the table. 
 
example 
Baked Brie studded with rosemary and garlic with roasted tomatoes, homemade chutneys and a selection of artisan breads to include, walnut loaf, sourdough, white bloomer, mixed grain, ciabatta and foccacia. 
Baby portobello mushrooms stuffed with red onion, goats cheese and smoky bacon 
 
This can also be served with a selection of cold sliced meats including Denhay Parma Ham from Devon. Or you could choose a plated starter served individually to your guests. 
 
Soup  
Pea and tarragon with black pepper croutons 
Spicy gazpacho with garlic crusts 
Butternut Squash with wild garlic 
Chilled cucumber and mint 
Carrot, apple and ginger 
Potato and Leek 
Tomato and basil with black pepper straws 
Crab bisque 
 
You could also chose to serve your soup from a central tureen with ladles so that guests are served but can see the effect of the steaming soup being ladled into cups/bowls by chefs before being served! 
 
Starter Meat 
Confit chicken leg salad with smoked cherry tomatoes and balsamic syrup 
Wild mushroom and claves liver crouton, sage red wine sauce 
Ripe plum tomato, Denhay Parma Ham and buffalo mozarella salad with sweet basil dressing 
Chicken liver pate with caramelised apples and Devon cider chutney 
Pressed ham hock loaf with butternut squash and tarragon chutney 
 
Fish 
Brixham crab cake with chive beurre blanc 
Two ways with salmon; Kiln roasted salmon and smoked fish cream, Oak smoked salmon on a bed of baby leaves with capers, lemon and thyme dressing 
Pan fried red mullet on mixed cresses, vanilla, tomato and broad bean dressing 
Slow roasted spice crust salmon on a cucumber and lemon salad 
 
Vegetarian 
Caramalised red onion and goats cheese tartlet with baby leaves and herb oil 
Butternut squash risotto topped with asparagus and sussex pecorino shavings, chilli oil 
Roasted courgette and Sharpham brie tart with rocket, basil and tomato salsa 
Baked field mushrooms, rocket, goats cheese, toasted pine nuts 
Baked Aubergine with tomato, coriander and crème fraiche 
Roast butternut squash, garlic and thyme tart, goats cheese,balsamic tomato compote  
Baked baby Cornish Chatel brie, roast cherry tomatoes, garlic and rosemary dressing, walnut bread  
Ripe plum tomato, Denhay Parma Ham (optional) and buffalo mozarella salad with sweet basil dressing 
 
A selection of speciality breads will be offered with all starter options  
The main course 
Pan fried breast of chicken with caramelised apples and local cider on a bed of puy lentils 
Herb crusted salmon with tarragon cream sauce 
Pan fried chicken breast with pink and green peppercorn sauce Pork, cider and apple casserole 
Beef stroganoff 
Confit duck legs with orange and thyme sauce 
Pan fried breast of guinea fowl with a wild mushroom and Madeira sauce 
Roast loin of pork with prune and sage stuffing on celeriac and apple mash with crackling 
Roasted Haddock with a spicy bloody tomato sauce 
Salmon Wellington with lemon and chive cream sauce 
Slow roasted belly pork with celeriac and apple mash and orange and sage stuffing 
Braised beef with orange on a bubble and squeak cake 
Roast beef, chicken or Lamb 
 
For our roast you can add some theatre by nominating a carver on each table – provide them with a chefs hat and a personalised apron. We help them carve as necessary - but its great fun. We provide, Yorkshire puddings, roast potatoes, parsnips and three veg as well as large jugs of delicious red wine gravy and lots of pots of accompaniments - mustards and horseradish etc. 
 
Braised rump of lamb with a rosemary and redcurrant jus 
Fillet of Beef Wellington with a Sharpham red wine sauce 
Fillet of Blackawton beef, mini Yorkshire pudding with red wine juices 
Roast breast of duck with caramelised pears and sage scented juices  
Canon of lamb with smoked bacon and garlic rosti cake and celeriac puree 
Roast fillet of turbot on chervil rosti with tomato and vanilla butter 
Pan fried Halibut with a lemon and lime caper butter 
Brixham seafood casserole with baby potatoes and vegetables 
 
Vegetarian 
Individual pancake moneybag stuffed with roasted vegetables and Lancashire cheese served with a puy lentil and lemon butter sauce 
Vegetarian Wellington served with bloody mary tomato compote 
Sage pancake parcel with celeriac and sweet potato with leek and chive sauce 
Somerset cheddar polenta cake, roast aubergine and tomato canneloni 
Root vegetable tagine with Sesame Pak Choi 
Individual creamy Aubergine tart with smoked cherry tomatoes 
A Selection of vegetables will be agreed to accompany your menu.  
 
Dessert 
Lemon tart with mascarpone and berries 
Poached pear in mulled red wine with Riverford clotted cream  
Harveys Bristol cream classic English trifle 
Vanilla and ginger cheesecake with pouring cream 
White chocolate cheesecake, and redcurrant syrup 
Milk and dark chocolate mousse with profiterole swan  
Milk chocolate truffle tart with brandy oranges 
Steamed vanilla sponge, kirsch cherries & pouring cream 
Chilled rice pudding with caramelised pear and pear puree 
Summer pudding with clotted cream, raspberries and apple crisp 
Chilled vanilla cream with chocolate chip shortbread 
Winter or summer fruit pavlova 
Individual chocolate layered cheesecake towers 
 
Dessert trios 
Some of our other trios  
Three ways with pear; Poached in Merlot, Pear cream on vanilla shortbread and mini pear and custard tart  
Trio of English summer classics; Trifle with harveys Bristol cream, summer fruit pudding and mini strawberry tart with black pepper  
Three ways with chocolate; Chocolate truffle cream, marbled white and milk chocolate cheesecake, profiterole chocolate swan 
Trio of peaches and cream; pan fried peaches, vanilla cream panacotta, peach cheesecake 
 
 
Costs: 
We would be happy to provide you with a cost on your selection. Menus start from £25 per  
 
All of our menu prices includes all staff costs - we do not charge extra for staff  
 
Quick Links 
Use the links below to jump directly to the required menu. 
Pie