Wedding Menu 3

Please choose 1 from each course


  • Duck and Fois Gras pate with a caramelised red onion chutney, port reduction and toasted walnut bread
  • Smoked Scottish salmon with a “Brunoise” of tomato, capers and gherkin, wild rocket salad and a horseradish and lemon cream
  • Roasted Mediterranean vegetable terrine with a tomato fondue and watercress salad
  • Confit duck leg, served warm and crispy, with a bean shoot, cucumber and salad onion served with a honey and soy dressing
  • Baked Devon scallops and tiger tail prawn in a watercress and mustard sauce with a puff pastry crust and lemon mash

Sorbet or fish course


  • Blackcurrant sorbet
  • Lemon sorbet
  • Orange sorbet
  • Mango sorbet
  • Champagne sorbet

Or, Fish

  • Salmon en Croute and hollandaise
  • Paupiette of lemon sole with a white wine sauce and spinach
  • Timbale of red snapper and Parma ham tuille and pesto dressed leaves

Main Course

  • Individually baked fillet of beef Wellington with wilted baby spinach, marmite parisene potatoes and a Madeira glaze
  • Char grilled loin of venison with roasted root vegetables, Dauphinoise potatoes and a cranberry and port jus
  • Braised shank of lamb or Rump of Lamb with a fondant potato, bacon wrapped beans and a redcurrant and mint gravy
  • Baked turbot steak with a courgette and aubergine and tomato “macedoine” with a green leaf salad and sauté potatoes and a red pesto dressing
  • Grilled whole sea Bass (or 2 filets) with a caper, lemon and garlic butter, butter-filed king prawns and a vegetable cous cous

Vegetarian Options

  • Roasted Provencal vegetable tarte tatin with pesto dressed rocket leaves and parmesan shavings
  • Timbale of breaded goats cheese and Mediterranean vegetables, parmesan tuille and tomato dressing
  • Red pepper and basil risotto with garlic roasted flat field mushrooms, rocket leaves and red pesto


  • Mousse of dark and white chocolates on a raspberry coulis with “chantilly” cream and redcurrants
  • Devon apple crumble with clotted cream and custard
  • Fruits of the forest Pavlova with West Country clotted cream and mango coulis
  • Lemon cheesecake topped with black cherries, mascarpone and mixed nut crackling
  • Vanilla pod crème brulee with fresh strawberries and a stem ginger ice cream
  • Orange charlotte with fruits of the forest and crème fraiche
  • Trio of desserts: brulee, crumble and bavoise

Cheese Board

A selection of three cheeses locally sourced and served with spiced apple chutney, rustic breads or water biscuits, celery and grapes

Coffee and truffles