FOODIE WEDDING BREAKFAST

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
vinaigrette.

Warm Artichoke & Westcombe Cheddar Tart — Individual tarts of
local Westcombe cheddar, artichokes, and chives finished with lemon-scented
leaves.

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
sunflower seeds.

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Classic Creme Brulee — with raspberries and thyme shortbread

French Style Apple Tarts — with Chantilly cream and spiced apple
compote

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
shortbreads

Rich Chocolate Pot — with salted caramel, creme fraiche and fudge pieces

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Espresso Panna Cotta — with warm chocolate brownie

Baked Cinnamon Cheesecake — with peanut brittle crust and pouring
cream

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