FOODIE WEDDING BREAKFAST
The Foodie Menu
Priced at £75pp (2021); £80pp (2022);
3 gourmet courses from the wonderful selection below
After dinner tea and filter coffee with petit fours
Your choice of evening food from the Graze menu
Cooked breakfast for overnight guests
Choose 5 or 6
Thai crab cakes with a crème fraîche and caper dip
Baby Stilton Tartlets with spiced apple chutney
Jalapeno potato skins
Pea and mint fritters
Smoked Salmon Blinis with Crème fraîche and caviar
Parmesan Shortbreads with feta, cherry tomato, and black olive
Chocolate dipped strawberries
Sticky sausages with honey, grain mustard, and sesame seeds
Tequilla sunrise shots
Bruschetta with guacamole and Mexican garden herbs
Smoked Salmon Mousse— Smoked salmon and poached salmon together in
a light and fresh pâté served with seeded biscuits and a salad dressed with red wine and raspberry vinaigrette.
Classic Tomatoes & Buffalo mozzerella salad with red wine vinaigrette and homegrown basil.
Parma Ham with Cantaloupe melon — Simple but amazing. The finest
Parma ham and sweet Cantaloupe melon finished with fig jam and raspberry
Warm Artichoke & Westcombe Cheddar Tart — Individual tarts of
local Westcombe cheddar, artichokes, and chives finished with lemon-scented
Smoked salmon with prawns, horseradish cream & lime served with a side salad with a red wine and garlic vinaigrette
Creedy Carver Chicken Supreme — served with a wild mushroom and marsala sauce; chive mash and garlic green beans.
Slow Cooked Beef Short Rib — boneless short rib of beef cooked long
and slow and finished with pancetta lardons, baby onions, smoked garlic and
a red wine reduction. Served with broccoli spears.
Supreme of Pheasant served with a whiskey and cream sauce, baby roast potatoes, garlic green beans, and buttered carrots. (Seasonal)
Bouillabaisse — with Seabass, Cod and Crayfish tails. Served with rouille and slates of toasted sourdough (£5pp supplement).
Roasted Cod Loin— served on a bed of Provencal vegetables with olives, basil, and Heritage tomatoes, pan-fried potatoes, and broccoli spears.
Medallions of Pork with creamy apple and Calvados sauce, parsnip mash, and garlic green beans.
Wild Mushroom Stroganoff served with wild rice and fresh Parmesan shavings.
Butternut Squash Open Ravioli — layers of garlic roasted butternut
squash with fresh egg pasta, wilted spinach, brown butter sauce & toasted
Classic Creme Brulee — with raspberries and thyme shortbread
French Style Apple Tarts — with Chantilly cream and spiced apple
Elderflower, lemon & gin cheesecake — with lemon curd mousse
Lemon Possett — with blueberries and meringue teardrops
Sticky Toffee Pudding — with butterscotch sauce and toasted hazelnuts
Eton Mess — with Cheddar strawberries and Devon cream (Seasonal)
Vanilla Panna Cotta — with raspberry coulis and pink peppercorn
Rich Chocolate Pot — with salted caramel, creme fraiche and fudge pieces
Espresso Panna Cotta — with warm chocolate brownie
Baked Cinnamon Cheesecake — with peanut brittle crust and pouring
Strawberry Pavlova — with strawberry coulis and white chocolate drizzle
Star Anise Poached Pears — with chocolate sauce and black pepper tuile
Yoghurt Panna Cotta — with honey and stem ginger